La Petite Maison: Mock Ups

Mock Ups

I have started applying the brand identity across different design platforms; chef's apron, wall signage and serviettes. This really adds /creates the brand identity, I think it looks good overall. The design style appeals to the target audience. 

La Petite Maison: Dinner Menu

For my reference: 

Dinner Menu: 

Baked Camembert 6.95

Red Onion jam salad with freshly baked bread

Goats Cheese 5.80

Served with a beetroot salad, pea shoot and a raspberry vinaigrette 

Duck Liver Parfait 6.00

Spiced plum chutney, salad and toast

Shell on Tiger Prawns 7.00

Cooked in Pernod, tomato, chili and samphire

Char Grilled Octopus 6.50

Cherry tomato, radish salad and saffron aioli 

Steak Tartare 8.95

Diced shallots, capers, parsley, egg yolk, parsley served with bread 

River Exe Mussels 6.95

Cooked in mariniere sauce, served with freshly baked bread 

Pan fried duck breast 15.95

wild mushrooms and butternut squash risotto, truffle oil and red wine jus 

Pan fried sea bass 17.00

served with crushed new potatoes, roasted baby fennel and sauce vierge

Linguine 12.00

courgette and carrot ribbons, black garlic and truffle sauce with parmesan

8oz Angus fillet steak 23.00 

wild mushrooms and parmesan gratin, fries, roasted vine tomatoes and rocket

Bouillabaisse 18.00

gurnard, grey mullet, king prawns, quid and mussels with crouton and rouille 

Pork Belly 14.00

Dauphinoise potatoes, celeriac puree, braised red cabbage and calvados sauce 

Duo of Lamb 19.95

grilled cutlet, braised shoulder, boulanger potatoes, creamed leeks and red wine jus

River exe mussels 13.00

Cooked in mariniere sauce, served with freshly baked bread 

Roasted hake loin 15.95 

Saute potatoes, golden and beetroot, watercress and horseradish puree

Plateau de fruit de mer 45.00

whole lobster, dressed crab, oysters, prawn, langoustines on ice served with bread and sauces

Pistachio and Rose Water Creme Brulee 5.80

Chocolate Torte and Vanilla Ice Cream 5.80

Tarte au Citron, Fresh Raspberry and Coulis 5.50

Salted Caramel Cheesecake 5.50

Selection of Ice Cream 

Selection of West Country cheeses served with biscuits and homemade chutney 7.00      

La Petite Maison: About/Research/Identifying Target Market

La Petite Maison 

La Petite Maison is a restaurant in Topsham, Devon. In Devon,  local food and suppliers are, in abundance. Fresh fish, meats, game and of course vegetables are all from local suppliers. 

At La Petite Maison we try to bring a little of that Westcountry magic to our restaurant. Using the finest local produce our chefs, Douglas Pestell and Sara Bright have created an award-winning menu of mouth-watering modern British cuisine. And with friendly service and a warm, Westcountry atmosphere you’ll be sure to leave our restaurant with a smile on your face.

Size and location are important factors in the choice. The headchef says; “A maximum of 30 covers was about right for the sort of family orientated atmosphere we wanted to create, we build up a very personal relationship with customers. On most nights it’s like a private dinner party for friends.”

From doing some initial research, I feel I have identified the Target Market for the restaurant re-brand: 

• People who like to fine dine 
• Contemporary new money individuals 
• Rustic
• Middle to Upper Class Market 
• People who like finer things in life 
• People who are willing to spend more on quality local and organic produce
• Quality over Cost  

La Petite Maison: Menu Design Research

Initial Research 

Consideration needs to be taken regarding type hierachy. I want to create a menu design which emphasises the fresh good quality local produce as well as encompassing the personality and ambience of the restaurant. The below menu's I found on Pinterest and Behance as a source of inspiration. 

Really chic, elegant, contemporary and minimal, I find a menu with too much text/choice distracts and overwhelms the customer.

The type hierachy here is really well considered, I like how plenty space surrounds the Joe's Coffee logo. Really clear and legiable menu.

I am really fond of the restaurants logo type choice, it looks really elegant.

I am fond of the menu on the clipboard, although it has been done over and over again I feel it adds a rustic, yet contemporary charm and would fit the target audience of the restaurant I am designing for. However, on this example I feel the type is too small.

Rather Hipster, and not sure I like it. I swear every other menu looks like this. And Sandwich is spelt wrong. 

A reminder for myself to consider different outcomes for this brief, not necessairly a stand like this, but to consider drinks/food menus, mocked up aprons t shirts servettes, how can I apply the logo to different deliverables etc etc...

Brief: La Petite Maison

Brief: 

La Petite Maison in Topsham is looking to rebrand and update their current dinner and drinks menu. With freshly prepared seasonal, local, organic and wild food, on an ever evolving menu, guests can enjoy a taste of La Petite Maison, served in the relaxed ambience of the restaurant. The client wants their new menu to reflect these qualities.

The dinner menu must be be printed as A4, on a stock of your choice and displayed however you choose on each table. Due to limitations on printing cost, the client would like to keep the design down to black on stock. It must portray sophistication as the chef is michelin star trained and the food served is of high quality.

Background and Considerations: 

• Primary and Secondary research, use this inspiration provided to create a fresh, contemporary and clear menu design.
• Consider who the target audience is? who are you designing for? 
• What does the restaurant look like, what's the vibe of the restaurant? 
• How can you extend the brief? Consider what else you can produce as part of the rebrand

Mandatory Requirements:

• Relevant Blog posts to support the development of the brief
• Photographed Outcomes
• Minimum of 5 Design Boards

Deliverables:

You must have a Dinner and Drinks Menu designed at least. 

Studio Deadline: 16/11/15                                                     Module Deadline: 23/05/16