Boulestin Restaurant

Today’s Boulestin and its Café Marcel are described as a contemporary take on his legacy.

 

Boulestin & Café Marcel

Boulestin in London’s St James prides itself on its classic French food executed with skill and panache and sensibly priced. Opened in July 2013 by Joel Kissin, it takes its inspiration from Xavier Marcel Boulestin, the renowned food expert, writer and proprietor of the eponymous restaurant that first opened in 1927. Today’s Boulestin and its Café Marcel are described as a contemporary take on his legacy.

With international restaurateur Joel Kissin, one-time partner of Sir Terence Conran, as chef-patron, the new Boulestin brings modern flair to French bourgeois cooking. It has been rewarded by outstanding reviews from some of the UK’s most hard-to-please food critics.

The Boulestin restaurant comprises both a formal dining room decorated with original art and an outdoor terrace for warm weather dining. In addition, the more informal Café Marcel is open throughout the day for meals and light refreshments, from breakfast to post-theatre suppers. Boulestin’s well-equipped private events space is ideal for parties, presentations or launches and can accommodate up to 40 seated and up to 70 for drinks.

Joel Kissin and ex-Colbert head chef Andrew Woodford showcase the traditional French recipes that XM Boulestin introduced to English palates almost a hundred years ago. More than half of the dishes on today’s menus are from his pre-war cookbooks, including Oeuf en Gelée, Jambon Persillé, Cassoulet and Daube of Beef.

Explains Nicolas Schleich, Boulestin’s General Manager: “We took over an existing restaurant but it was just a shell and there was no technology. It was Joel Kissin himself who made the selection of TISSL. He wanted an EPoS solution that would be as efficient as possible.”

With international restaurateur Joel Kissin, one-time partner of Sir Terence Conran, as chef-patron, the new Boulestin brings modern flair to French bourgeois cooking. It has been rewarded by outstanding reviews from some of the UK’s most hard-to-please food critics.

The Boulestin restaurant comprises both a formal dining room decorated with original art and an outdoor terrace for warm weather dining. In addition, the more informal Café Marcel is open throughout the day for meals and light refreshments, from breakfast to post-theatre suppers. Boulestin’s well-equipped private events space is ideal for parties, presentations or launches and can accommodate up to 40 seated and up to 70 for drinks.

Joel Kissin and ex-Colbert head chef Andrew Woodford showcase the traditional French recipes that XM Boulestin introduced to English palates almost a hundred years ago. More than half of the dishes on today’s menus are from his pre-war cookbooks, including Oeuf en Gelée, Jambon Persillé, Cassoulet and Daube of Beef.

Explains Nicolas Schleich, Boulestin’s General Manager: “We took over an existing restaurant but it was just a shell and there was no technology. It was Joel Kissin himself who made the selection of TISSL. He wanted an EPoS solution that would be as efficient as possible.”

“TISSL support is very good”

Nicolas Schleich now describes himself as a TISSL convert. “I joined Boulestin with 10 years’ experience of using Micros EPoS in different establishments, so I had to get to grips with TISSL. I am now comfortable with it and what I notice most of all is that TISSL support is much better.”

TISSL EPoS provides Boulestin and Café Marcel with a process backbone for both their front-of-house services and their back-office operations. “Everything is smooth and very streamlined.”

Three PC-based touchscreen EPoS terminals are in use, two within Boulestin and one in Café Marcel, together supporting eight printers. “Our hardware is very good, very reliable. We have had no issues at all.” The terminals are fitted with fingerprint readers to provide completely secure system staff sign-in.

“Staff find the system easy to operate”

Schleich pays tribute to the user-friendliness of the new technology. “The system is absolutely fine and we are very pleased with it. It is extremely reliable and our staff like it. They find it intuitive and fast to use.”

“Accounts always balance”

When it comes to identifying functions within TISSL EPoS that he particularly likes, Nicolas Schleich points to the way in which the system supports different methods of payment, ensuring that end-of-day accounts always balance.

Interfaces to other systems

TISSL has provided Boulestin with an interface to a number of other IT systems in use across the business. For example, integration to OpenTable® has been built so that restaurant reservations feed directly into the EPoS solution. Not only does this make it easy for customers to book, but all restaurant processes are automated and tables are better managed during service, with customer spend captured within TISSL.

“Everything downloads automatically from POS to fnb, that all works perfectly”

An interface with Fourth Hospitality’s fnb manager ensures that product purchasing and stock inventory link tightly with point-of-sale accounting. This enables Boulestin to track every item it purchases against every dish sold, thereby limiting wastage and keeping tight control over costs.

Concludes Nicolas Schleich: “TISSL EPoS works well and is well priced. The solution is reliable and our staff like it. If I was opening a new restaurant, I would certainly work again with TISSL.”

Location: St James Street

Website: http://boulestin.com/restaurant/



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