In the first Semester at school we had to do a restaurant project in teams, we worked in groups of four and had to design a restaurant from scratch
We called it Belilasa and wanted it to be a high end french restaurant that specialised in Desserts and also had a Dessert delivery service .
I designed all the menus from start to finish , in our delivery service all the photos were free photos from the net , I have no idea who they belong to but just wish to acknowledge to everybody thank you and if there are any photos here that you dont wish to be shown then please let me know and I will remove them and the www.belilasa.co.nz isnt a real link
Belilasa Menu Outline:
Traditional French dishes that have been updated and
given a gentle contempory touch. Using the freshest mainly local
and some imported ingrediants.
Ingrediants from France and New Zealand as are all the wines
and aperitifs/digestifs.
This Menu is designed to make you feel spoilt and special
yet relaxed with familiar favourites that might take you by surprise
in this modern world.
Enjoy the romance of the Belilasa experience
when you enter our restaurant and look through our delicious menus.
Belilasa Wine Menu.
Aperitifs.
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Eaux de vis Poir William
Kir
Kir Royale
Pastis
Pinot Charrant
Suze
Rin Quin Quin
$14.00/glass
Champagnes.
| NV Laurent Perrier Brut Champagne |
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145.00 |
Rose.
| 2006 Neudorf Kina Nelson |
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55.00
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PINOT GRIS.
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2007 Kumeu river Kumeu
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58.00
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Riesling.
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2006 Charles Wiffen Marlborough
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45.00
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2004 Domaine Albert mann Alsace 65.00
Vouvray.
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2005 Champalou Loire Valley
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58.00
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Viognier,Marsanne,Roussane,Albarino.
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2006 herzog viognier marlborough
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70.00
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Gewurztraminer.
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2007 Seifried winemakers collection Nelson
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52.00
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Sauvignon Blanc.
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2007 Craggy Range Te Muna vineyard Martinborough
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56.00
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Shiraz.
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2005 Craggy range block 14 Hawkes Bay
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80.00
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Rhone Valley,Languedoc.
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2004 Chapoutier La Bernardine Chateauneuf du Pape Rhone
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130.00
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Merlot,Merlot Predominant,Montepuloiano.
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2005 Takatu Matakana
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72.00
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Bordeaux.
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2001 Chateau Tour de Pin Figeac Grand Cru classe st emilion
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140.00
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Cabernet,Cabernet Predominate Blends
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2004 Balthazar estate Hawkes Bay
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70.00
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Digestifs
Armagnacs
Laressingle V.S.O.P.
$15.00
Samalens V.O.S.P.
$15.00
Cognacs
Martell V.S.
$10.00
Cordon Bleu
$25.00
Remy Martin V.S.O.P.
$18.00
Remy Martin X.O.
$28.00
Calvados
Busnell
$17.00
Vieille Reserve
$17.00
Cafe.
Demitasse
Cafe Noir
Rallonge
Tissane
Peppermint
Chamomile
Lemon
Aniseed
Licorice
$5.00/serving
Belilasa
French
Restaurant
94 Promenade way
Kohimarama
0800-Belilasa
0800-235-452
WWW.BELILASA.CO.NZ
DESSERT
DELIVERY
MENU.
Belilasa Delivery Menu
Traditional French Desserts and special cakes
all made with time honoured methods and lots of love
made fresh for you and delivered to your door.
Make your special occasion even more special
with our specialty baked treats.
It may be for a romantic dinner , and intimate
dinner party or an extra special event, like a
birthday, a wedding or a anniversary.
Come and talk to Church our Master Patissere
we can cater for 2 people up to 500
In the mood for Romance (all of these dishes
are for 2 but can be increased in multiples of 2)
Lemon Meringue pies
Tangy lemon curd with light fluffy clouds on
Meringue in a crisp buttery pastry shell.
These are individual tarts
price is for 2 $26.00
Chocolate mousse
rich creamy chocolate mousse made
with fresh cream and eggs and the very
best chocolate and served
with a raspberry couli. $30.00
pistachio and chestnut macaroons
Layers of a chestnut macaroons
with a pistachio cream chantilly.
A perfect dessert to go with coffee$30.00
Fig and Black Cherry Tart
A crisp tart shell with rich luxurious
Creme Anglaise and topped with Black cherries
and fresh figs$35.00
The following desserts can be for an intimate
dinner party right through to a special
event like a wedding, birthday, anniversary
or any other special celebration.
Rum Baba
A dense yeast moulded cake
in a rich vanilla and rum sauce
served with creme chantilly and either candied or
fresh seasonal fruits. Ideal for christmas $35.00
Minature meringues with fruit sauce
petite crisp meringue with fresh seasonal
fruit purees, you can choose from
strawberry, mango, raspberry,lemon,
peach,blueberry,orange,plum $5.00/piece
Apple Tarte
A Crisp buttery tart shell with tender apple, sugar and cinnamon
delicately layered and baked and served with creme chantilly.$35.00
Chocolate Fondant
Rich minature chocolate cakes,encased in bittersweet chocolate
with velvet chocolate and coffee centres
and decorated with coffee cream chantilly. $6.00/piece
Petite fours and chocolates
We have a wide range of petite fours and chocolates and can make
any combinations and quantities that you desire
prices start at $7.00/piece
We can do very special celebration cakes, here are a variety for you to choose from.
Prices are given at time of request. Please talk with Church for all your special
occasion cakes, from Christmas, to Birthdays to Weddings.
Buche Noel
Chocolate Torte
wedding cake
Our Piece de Resistance
Croquembouche
Please do not hesitate in talking to us about something
different to what we have in this catalogue.
Delivery charges apply on orders under $200.00
Our Patisserie Chef Church Fonteyne is a Master of his craft.
He is internationally recognised as being one of the finest.
The royal house of Monacco were sad to see him leave to persue other things.
He can create any dessert you desire, if there is something special please do not hesitate to ask .
Belilasa
French
Restaurant
94 Promenade way
Kohimarama
0800-Belilasa
0800-235-452
WWW.BELILASA.CO.NZ
LE MENU
Potages:
Soups; all our delicious soups are made from fresh ingredients and
are accompanied by fresh rounds of baguette lightly toasted with
either garlic or fresh herbs.
Bouillabaisse
a thick chunky soup with fresh local fish, and a mix of
shellfish from the New Zealand oceans lightly seasoned
with fresh herbs,fennel and coarse black pepper with
saffron and a slightly spicy tomato base $20.00
Ognon Soup
a traditionally classic soup of onions and beef stock
slow cooked and luxurious on the palate with a crispy
grilled cheese croute on top.$15.00
Entrees:
Salade Verte
Green salad of fresh seasonal mixed lettuce with quail eggs lightly
boiled, red onions,and radicchio with a Dijon vinergrette.$12.00
Baked Brebis Agour Cheese
Rounds of Fresh Brebis Agour (a creamy sheepsmilk cheese) Cheese baked
on to croutes and garnished with
baby tomatoes and fresh asparagus. $18.00
Escargot
lightly panfried in garlic butter and served on a green
salad of rocket, fresh herbs and a chiffonade of cucumber
Available in 1/2 dozen or 1 dozen.$22.00.00/$40.00
Foie Gras icecream
Goose and duck liver icecream with black truffles
and Argmanac encrusted in crusty seasalt
served with fresh toasted walnut bread $26.00
Roasted duck Tart
a crisp puff pastry base topped with a seared
pepper and herb encrusted duck breast, baby
sliced beetroot and a fresh orange sauce.$28.00
Il Plat du Principles
Champignon and Truffle Noir Souffle
A light airy Souffle with layers of sauteed mushrooms
and shaved black truffle and served with thin croutes
of walnut bread on a celeriac julliene. $33.00
Poulet Kiev
Succulent Chicken breast stuffed with garlic butter
dipped in fresh breadcrumbs and pan fried and served
on roasted sage potatoes with a light white wine
sauce $37.00
Porc Cassoulet … Pork Belly slowcooked with
Haricot beans in a rich tomato sauce and served
with a Parsnip and potato mash.$40.00
Boeuf Bourgignon
Tender morsels of Bourf in a rich Burgandy
sauce with baby carrots, shallots and celery and served
potate dauphine. $42.00
Baked d Agneau loin
Tender lamb loin slow baked and lightly seasoned with
garlic, black pepper, sea salt, and fresh thyme and served with
baked marrow stuffed with rice, tomatoes and onions and a
delicate jus. $45.00
Grande Cigale
Grilled Slipper Lobster with a fresh lemon and herb butter
served on Lyonaise potatoes and fresh mesclun and nasturtiam
flower salad. $60.00
On the Side:
Vegetable Provence
Seasonal vegetables in a bold Provence sauce $15.00
Salade Pommes du Terre
A Hot potato salade with roasted garlic, fresh herbs, and served
in a creamy lemon dressing $15.00
Mixed Salade
A combination of tomatoes , lettuce, peas,shaved fennel
with fresh olives lightly dressed in an aioli dressing $16.00
To Cleanse the Palate:
Lemon Sorbet
a delicate lemon sorbet, that gently cleanses
your palate leaving it refreshed $10.00
Mint Sorbet
Refreshingly minty sorbet that freshens the
breath and aids digestion $10.00
Lime and Pear Sorbet
Zesty lime and delicate pear sorbet
that delicately coats the tongue
while awakening the senses $10.00
The Cheese Selection
We have a superb selection of cheese
for you to choose from complete with
crackers and fruit paste.With a selection of
breads and crackers. 4 varieties of
cheese are served per person.(please refer
to our cheese menu) $30.00
Desserts
We have a selection from here or you can choose
from our dessert trolley
Creme Brulee
Rich creamy smooth custard topped with caramallised
sugar and served with slices of crisp pear and
almond tuilles$25.00
Opera Cake
Lovely layers of sponge layered with coffee syrup,
buttercream with coffee essence, caramel and dark
chocolate$30.00
Profiteroles
delicate choux pastries filled with creme patissierie
and a chocolate sauce drizzled lightly over the top$30.00
Crepes Suzette
Light delicate Crepes Cooked at your table
and flambed in a Brandy and liquer sauce with
zesty orange slices and served with Creme Chantilly$35.00
Apple Tarte Tartin
Sliced Apples with cinammon , nutmeg, brown sugar and
cooked in a crisp pastry shell and served with Creme Anglaise $36.00
Petit fours and Chocolates
a selection of petit fours and chocolates
just made for sharing.
Rich hand made chocolates and luxurious dainty
delicate cakes all individually
crafted and decorated with romance in mind $45.00
please ask your Waitering person about our variety
The Dessert Trolley:
Our Dessert Trolley changes on a daily basis
and only the finest ingredients are used.Please
ask your Waitering person to show you our selection.
The selection may include any of the following dishes.
Fresh Berry and Hazelnut Roulade
A delicate Hazelnut Meringue rolled and filled with
fresh berries and creme chantilly and served with
a hazelnut wafer.
Mille Feuille
Layers of light flakey pastry filled with creme patisserie
and topped with a fresh strawberry couli
Chocolate pots du creme
Rich decadent chocolate mousse made with
fresh cream eggs,finely milled sugar,
exquisite Valrhona Guanaja bittersweet
chocolate and served with fresh fruit.
Almond Brioche
Fresh Almond Brioche, topped with
Creme Fraiche and roasted apricots
Apple Charlotte
Layers of rich bread pudding and apple
served with creme anglaise and raspberry couli
Chocolate Gateaux
Rich moist chocolate cake layered with chocolate creme
and served with a caramel sauce.
Poached pears
Whole pears poached in Rose wine
and served with creme fraiche
Chestnut tart
A short crust pastry shell filled with a roasted
chestnut and creme puree and served with
a hazelnut praline
Everything on the dessert trolley is $35.00/serving
Le Fromage Menu
Munster
a firm intense flavoured Cows milk cheese.
During its maturing, Munster is turned every two days and washed with warm water from the Vosges.
This method develops a red coating on the rind that protects the cheese as it ages.
The rind is slightly corrugated and humid, which comes from the washing.
Over time the rind turns from yellow to red. Under the rind we find a pate that is pliable and sticky.
Brie
The King of cheeses a rich soft creamy cows milk cheese
The taste is creamy, and as the maturing process continues one detects a subtle nutty flavour.
The pate is compact, supple and evenly textured.
Its colour is pale yellow, reminiscent of straw. Its rind looks like white velvet.
Echourgnac
Matured with nut liquor.
Since 1868, Trappist nuns have been collecting milk from neighbouring farms to make and
ripen this artisanal cheese in l’Abbaye d’Echourgnac, in Périgord. They use the same methods of production as for Port-Salut
The rind of the Echouargnac is very slightly moist and bounces under finger pressure.
The flavour is balanced and simple.
However the taste of the Echouargnac is raised thanks to a refining with nut-liqueur
which confers it this so particular savor.
The Affinage of the Echouargnac takes 2 months in the abbey cellars.
This cheese has a dark nutty brown exterior and a pale buttery inside.
A firm cows milk cheese .
Tomme de chèvre des Pyrénées
Uncooked, pressed semi-hard goats cheese
Ewe’s milk cheeses have been produced in the Pyrénées for centuries
but goat’s milk like the Tommes de chevre des pyrenees are very rare.
The curd of the goat’s milk is wrapped in a cloth, drained and lightly pressed to discard the whey.
This ensures the Tomme de chevre des pyrenees will keep for longer.
The ripened cheese is large, heavy and solid, with a firm white dry and compact pâte that occasionaly splits.
The flavour is rich.
Six Pans du Lauragais
This is a goat’s cheese from the Lauragais region of France.
It taste is light, subtly sweet, and tends to melt in the mouth. Enjoy!
The pate is firm, with a smooth texture.
Rouleau de Provence
The Rouleau de Provence is produced by a limited number of farmers in the Alpes of the Haute Provence.
Their goat herds feed off the meadows where one finds the perfumed grasses of Provence: thyme, rosemary, sage,
A delightful little goat cheese full of all the aromas and enchanting flavours of Provence.
Delicious…
The white pâte of the Rouleau de Provence are very soft and creamy.
Charolais
The Charolais comes from the granite plains around the Charolles region of Bourgogne,
near the Beaujolais vineyards, from which it gets its name.
Its shape is a barrel with concave sides.
It can be eaten fresh, slightly dried (demi sec) or very dry.
Its artisan production varies greatly from farm to farm.
Sometimes the cheese is made only from goat’s milk, or a mixture of goat and cow milk.
Tradition calls for the Charolais to be made from two portions of goat’s milk to one portion of cow’s milk.
The richness of these plains produces a subtle savour of milk,
and the saltiness and sweetness of its aroma is a pleasure to the palate.
In this latter state it is in the category of strong cheeses.
It is also greatly appreciated in the dry state.
In the course of the first two weeks of maturing, its rind turns a
blue/grey shade and is covered with blue/ white mould.
Bleu de Chèvre
An uncooked, unpressed soft cheese with veins of blue mould
This traditional mountain cheese, a sweet bleu, is very particular as it is made with goat’s milk.
The summer version has a simple flavour of the milk produced by goats grazing in the mountains
and is characterized by a comforting roundness and the faint perfume of the mould.
Patte d’Ours
This cheese comes from the Bearn region of France.
Its particularity is that is made from mixing cows and ewes milk.
This gives the cheese an interesting personality.
For the true gourmet we suggest you spread a light covering of black cherry jam over the cheese,
close your eyes and slowly savour. You might find yourself in paradise.
The taste is somewhere between a Ossau-Iraty and a Pyrenees Brebis.
The mixing of the softer, subtle taste of cows milk with the more pronounced acidic taste of ewes milk is a delight to the palate.
Le Patte d’Ours is an uncooked, pressed cheese with a smooth soft, sticky pate.
Roquefort
The Roquefort is probably the world’s greatest blue cheese.
It is produced entirely from the milk of the ewes that feed on the vast plateaux
(Causses- a limestone plateau ringed with cliffs) found in the Aveyron.
The ripening of the cheeses is in the natural damp, aired caves found under the village of Roquefort-sur-Soulzon.
It is the quality of the milk, the processing of the curd, the adding of “penicillium roqueforti”
and finally the ripening in natural caves that give us this unique and remarkable cheese.
The exterior aspect of a Roquefort cheese should be white and faintly shiny.
The taste of the Roquefort cheese is complex, but quite outstanding… Soft, creamy, slightly salty,
with an after taste that leaves the palate craving for more.
A good Roquefort cheese should never be aggressive. Roquefort marries extremely well with nuts and figs.
The “pâte” should be cohesive at the same time slightly crumbly.
The texture is buttery with blue veins of mold extending to the edges.
The smell has a subtle register of sheep’s milk.
Tomme Brulee
The Tomme Brulee cheese comes from the Basque region of France.
This Tome de brebis (ewe) is relatively small.
This process gives the Tomme Brulee cheese
a burned aspect but in no way does it detract from its delicious.
Its originality is that at the end of the maturing period its rind is singed with a naked flame.
an uncooked, pressed semi-hard cheese
Tricorne
Traditionally the Tricorne is produced at Saulzais.
The ewes are fed on fresh grass and hay.
Tradition demands that the curd is allowed to stand for 20 hours at 18°.
This is followed by ladling the curd in the moulds.
It is then let to ripen for one month in a dry well ventilated cellar.
The taste of the Tricorne is interesting and the flavour well developed.
A well balanced distinctive soft creamy textured cheese.
We did a group project where in teams of 3 or 4 we had to devise a buffet menu . We each had different parts of the buffet to do and could use any thing we wanted to do . I must say I was really impressed , our buffet was very upmarket with things like salmon and scallop salad, roasted duck breast, chicken we smoked our selves (wow that was so very cool) roasted leg of lamb, a gourmet cheese platter, and hand made crackers, antipasto, pumpkin soup, boozy brandy fruit puddings and white chocolate mousse with great fun chocolate run outs. a lot of the tutors and chefs all came along and participated in our buffet and everybody was really impressed by the standard of cooking that came out of our kitchen.
