Fait Maison. 英国伦敦
“全新RATIONAL非常出色，烹饪任何食物均可保持相同质量水准，无论是三文鱼片还是牛角面包。- Mohamed Osman, 总经理
“全新RATIONAL非常出色，烹饪任何食物均可保持相同质量水准，无论是三文鱼片还是牛角面包。- Mohamed Osman, 总经理
Fait Maison是英国一个快速发展的面包店和餐厅连锁品牌，总部在伦敦，提供经典法国菜和地中海菜。该公司旗下拥有两个品牌：Fait Maison，负责面包店、餐厅以及宴会，Blanche Eatery，提供打包、熟食以及午餐。
所有门店都有一共性，即强调食物的天然性、健康性、新鲜性。
Hotel director Fritz Erni completely renovated and restored the six-storey hotel building between 1997 and 2002 to bring back the original ambience. And so an experience kitchen opened in May 2015, called the Montana. At the KitchenTable in the middle of the hotel kitchen, customers can watch their menu being created live. The philosophy is about being in the middle of it rather than in the next room. An escalator leads into the heart of the hotel kitchen, which is the link to the restaurant area. The completely renovated kitchen area is impressive with the various experience sections, which invite you to taste, listen and watch. Up to 350 meals are prepared at peak times and you can still hear every single word at any time. This is primarily due to the electronic process which documents the entire kitchen operation. The hotel kitchen has flat screens displaying the incoming orders, preparation times and completion status of the dishes in three colours.
The Chef, Johan Breedijk, spent three years on the kitchen refurbishment and has seen many hotel kitchens on the inside. Thanks to the camera system, the escalator and a lift, everything can now be portrayed on one floor. From the perspective of sustainability, kitchen processes had to be made more efficient with the refurbishment, which means: space requirements, water and energy consumption as well as resources and time were reduced or optimised, and at the same time maximum flexibility was created. Multifunctionality and energy-efficiency are the most important issues today when designing a professional kitchen. The SelfCookingCenter® and VarioCookingCenter®, which can grill, bake, steam, stew, blanch or poach on less than one square meter, will help you with this. Boiling, frying, deep-frying and overnight cooking in one unit, up to 4 times faster and with 40% less power consumption. Mr Breedijk's kitchen team is on average 22 years young. Thanks to the comprehensive training offered by RATIONAL, anyone can operate all the appliances, which is very important for the chef.