Maison Bleue is situated in an historic building, which required detailed design and sourcing of equipment for most efficient use of the space. A bespoke side screen was fitted to the heated gantry on the cookline so that the draft from the extraction system would not affect the temperature of the plated food. A customised pastry island with triple gantry was designed with refrigeration units underneath to maximise production and storage capability in a very small area.
The restaurant was fully booked for New Year’s Day, and Pascal needed the restaurant to reopen for the 28th January. Despite issues with a faulty Plancha Induction Grill threatening to delay progress, Gratte Brothers was able to hand over the completed project in just 17 days – and the kitchen was a top-three finalist in the CEDA GRAND PRIX AWARDS 2018.
🔗 Download a copy of the Pascal Canevet Maison Bleue Transcript.
Transcript: Pascal Canevet at Maison Bleue
Visual: The front of Maison Bleue, with windows the full width of the ground floor and yellow render on the first floor.
Visual: The interior of Maison Bleue with dark wood flooring and ambient lighting.
Visual: Head and shoulders shot of Pascal Canevet talking.
Pascal: “I’m Pascal Canevet, I’m the Chef/owner of Maison Bleue. Maison Bleue’s been open for twenty years and we are based in Bury St Edmonds in Suffolk.”
Visual: shots of local architecture around Bury St Edmonds including the iconic Cathedral.
Visual: Head and shoulders shot of Pascal Canevet talking.
Pascal: “We are a gastronomic restaurant.”
Visual: a close up of an artfully arranged plate of colourful food.
Visual: Pascal at work in the kitchen.
Pascal: “A team of six chefs in the kitchen.”
Visual: Pascal talking to a front of house member of staff.
Pascal: “and six front of house.”
Pascal: “Gratte Brothers were introduced to me”
Visual: Head and shoulders shot of Pascal Canevet talking.
Visual: a bird’s eye view of a table laid ready for guests.
Pascal: “and on the first meeting I had with Paul,”
Visual: chefs at work in the kitchen.
Pascal: “the connection went on straight away. So, I haven’t sourced anyone else”
Visual: chefs at work in the kitchen.
Visual: Head and shoulders shot of Pascal Canevet talking.
Pascal: “because the connection was good”
Visual: Pots simmering on the hob in the stainless-steel kitchen.
Pascal: “With a lot of advice, and nothing was too much trouble for Gratte Brothers”
Visual: a chef takes a pan off the hob in the kitchen.
Pascal: “It was a great experience – everybody is professional and friendly”
Visual: Head and shoulders shot of Pascal Canevet talking.
Pascal: “Dealing with Gratte Brothers was very easy, very easy. It was a piece of cake!”
Visual: a chef places a piece of cheese on the counter.
Visual: the camera pans to the sign above the door on the exterior of the restaurant.
Visual: Close-up of a Gratte Brothers equipment sticker: “Supplied by Gratte Brothers Catering Equipment Limited”
