Fraser is finding that Boursin’s usefulness and versatility know no daypart boundaries—he says he recently read about Ludo Lefebvre’s famous Omelette Petit Trois and now he has plans to add a similar item, featuring Boursin, to his restaurant’s summer brunch menu.
Being able to cross-utilize ingredients, like Boursin, is one of Fraser’s goals as he begins to tinker with the Brown Chicken Brown Cow menu. In light of sky-high food costs and the travails of hiring and retaining employees, versatile ingredients like Boursin will be the key in achieving profitability, he says.
“Our menu is really unique,” Fraser says. “That’s what a lot of people love about coming here. I want to keep the creativity but find ways to incorporate different ingredients across the menu. Boursin is an obvious choice there—you can use it for so many different things.”
For more on menu inspiration, visit belbrandsfoodservice.com