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Maison Bleue

Commercial Catering Equipment Installation

In the attractive medieval market town of Bury St Edmunds, Maison Bleue offers French fine dining and professional service in a relaxed and welcoming environment. Gratte Brothers Foodservice Solutions was commissioned to upgrade the existing commercial kitchens to better support the quality and creativity of the restaurant.

Project Information

Client:
Maison Bleue Restaurant
Sector:
Leisure
Duration:
17 Days
Services:
Foodservice Solutions

Maison Bleue stands in the attractive medieval market town of Bury St Edmunds, Suffolk. The restaurant offers French fine dining and professional service in a relaxed and comfortable environment.

Chef Patron Pascal Canavet and his wife Karine commissioned Gratte Brothers to upgrade the existing kitchen to better support the hallmarks of Pascal’s menu, quality and creativity.

A strip out of the existing kitchen was followed by the installation of new M&E services, a new safety floor, PVC wall cladding and the supply, installation and commissioning of new catering equipment.

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.

Client Testimonial

“Gratte Brothers understood our business needs straight away. The team designed a bespoke kitchen for us, which maximised the small space available, and took our requirements and budget into account. Gratte Brothers also introduced us to some new equipment and organised for us to visit a kitchen in London so we could see the equipment on site. Nothing was too much trouble and the service we received was second to none. Paul and his team’s work is of a very high standard and they were all very friendly, efficient and highly professional.”

Pascal Cavanet, Chef-Patron, Maison Bleue Restaurant

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