Flurys aims for a new palate

Flurys, the tearoom on Park Street owned by the Pauls of Park Hotels, is going in for a makeover, in terms of infrastructure and key manpower.

For one, it now has a new executive chef "" Thierry J F Thonnate of France.

In addition, the Flurys factory has been renovated and air-conditioned.

Thonnate joined Flurys after the old chef, Shaun Kenworthy, moved on after the completion of his tenure.

Thonnate, who interacts with the customers on a daily basis taking and incorporating feedback into operations, said he would seek to concentrate on authenticity of recipes, restoring old and introducing new range of products and incorporating international quality for all products and presentations.

Standardisation and hygiene would be his other focus areas.

"There is a remarkable demand for sumptuous desserts and pastries and there is this scope for international confectionery in Calcutta," said Thonnate.

Flurys reopened with a fresh look in December 2004.

Customers saw the old white-and-grey decor replaced by a new pink, vanilla and dark chocolate look and identity was popular and pushed up sales, claim Flury's officials.

The new look was designed by Conran & Partners, UK.

Before the renovation, buyers would buy only a cup of coffee and a pastry or patty.

So, the average bill per customer used to be about Rs 60.

"The new Flurys has so much variety that apart from a full-fledged tearoom menu the counter itself has a variety of pastries, breads, chocolates and lots more to take home," said Thonnate.

The average bill per customer after the renovation is usually above Rs 100.

There has been a 60 per cent increase in the number of customers per day after the renovation and the annual sales figure has also gone up by 80 per cent.

"The new timing, 7.30 am to 10 pm, gives enough flexibility to customers to do a late dinner," said Thonnate.

"We receive about 15-20 big orders for approximately 600 kgs on normal months and during the wedding season there are at least 25 big orders," Thonnate added.

The all-day menu includes old favourites like meringues with cream and rich puddings.

New signature items included European classics such as apple strudel, linzer and sacher tortes.

Top-selling beverages include Flurys tea, Flurys Viennese coffee, coffee sprungli, hot chocolate with fresh cream, and Belgian hot mocha.

Thonnate said he was planning to introduce 'summer coolers' in the all-day menu from May 2006 as also a separate menu for children.

"I have observed that children mostly order chicken pizzas, sandwiches, sausages, ice-creams and sundaes. The children's menu would have all the items and drinks they like," Thonnate said.

"The tearoom will be cosy, warm and inviting, where you can hang-out, gossip, or just read a story book," added Thonnate.

This week, Easter is being celebrated.

"Easter is the biggest occasion after Christmas," said Thonnate, and this year, celebrations will be on till April 17.

New items on the menu for Easter included simnel, nougatine, marzipan and half-fondant eggs.

Flurys would also offer pre-prepared 'baskets' for use as gifts by buyers in a hurry, said Thonnate.

Buyers could prepare a basket too.

Flurys would also prepare baskets for The Box, the gift shop, and for Atrium Cafe, at The Park.