Froui Dmer by Erica Wong

FROUI DMER INTERNAL REVIEW

ERICA WONG XIN EU 1001954466

Example of Cuisine

Chermoula

Tagine Typically made with sliced meat, poultry or fish together with vegetables or fruit. Paprika and chili are used in vegetable tajines. The sweet and sour combination is common in tajine dishes like lamb with prunes and spices. A tajine or tagine is a Berber dish which is named after the earthenware pot in which it is cooked. It is also called maraq. INGREDIENTS 2 pounds firm fish or sea eel (whole or in thick slices or steaks) 1 batch chermoula marinade 2 bell peppers (any color) 1/3 cup olive oil 1 large onion, cut into rings (optional) 1 carrot or celery stalk (cut into thin sticks) 2 large potatoes (cut into thin slices) 1 teaspoon ginger 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon turmeric Pinch saffron threads (crumbled) 2 or 3 tomatoes (seeded and cut into thin slices) 1 fresh lemon (cut into thin slices) or 1 preserved lemon (quartered) A handful of red olives Salt and pepper

This regional variety is composed of dried dark raisin purée mixed with onions cooked in olive oil and spices such as cloves, cumin, chili, black pepper, and cinnamon. It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables. INGREDIENTS 3/4 teaspoon coriander seeds 3/4 teaspoon cumin seeds 2 garlic cloves 3/4 cup extra-virgin olive oil 1/4 teaspoon finely grated lemon zest 1/4 cup fresh lemon juice 1 teaspoon smoked paprika 3/4 teaspoon kosher salt 1/4–1/2 teaspoon crushed red pepper flakes 1 cup (packed) cilantro leaves with tender stems 1 cup (packed) parsley leaves with tender stems 1/2 cup (packed) mint leaves

Couscous (National Dish of Morocco)

Broiled Fish With Chermoula

Couscous is a Berber dish of small steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top. Pearl millet and sorghum, especially in the Sahel, and other cereals can be cooked in a similar way and the resulting dishes are also sometimes called couscous. Main ingredient Semolina which is like tiny pasta made of wheat or barley. INGREDIENTS 1-3/4 cups low sodium chicken or vegetable broth (or water) 1/2 teaspoon salt 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 1-1/2 cups (10 oz) couscous

In Morocco, chermoula is traditionally used as a marinade for grilled fish. You’ve used the Moroccan herb and spice blend, chermoula in all sorts of dishes, but not the way it is traditionally used in Morocco, as a marinade and sauce for fish (usually grilled).

INGREDIENTS 1 ½ to 2 pounds firm white fish fillets, such as halibut, mahi mahi, striped bass Salt and freshly ground pepper

Canapés A small piece of bread or pastry with a savoury topping, served with drinks at receptions or formal parties.

INGREDIENTS Phyllo baskets with fresh fish and a salsa of orange, fennel and pomegranate seeds!

2 cups cilantro leaves (2 large bunches) 1 ½ cups parsley leaves (1 large bunch) 3 to 4 garlic cloves (to taste), halved, green shoots removed ½ to ¾ teaspoon salt (to taste) 2 teaspoons cumin seeds, lightly toasted and ground 1 teaspoon sweet paprika ½ teaspoon coriander seeds, lightly toasted and ground ⅛ teaspoon cayenne (more to taste) ⅓ to ½ cup extra virgin olive oil, to taste ¼ cup freshly squeezed lemon juice

CONCEPT BOARD

Fish Scale Repetition of shape

Fish scales are geometrically made and is repeated through out the fish body, also known as repetiton Colour changes of scale when fish moves through water as it reflects the light and shows gold or silver even metalic blue depends on the fish itself Fish scales acts as an armour for fishes Has many layers of scales

Layering of fish scale

Mackerel

Sardine

Silver detail

Metalic blue

Gold detail Sole Fish

MOODBOARD

(Means " Seafood ")

Corporate Image

LOGO

"Froui Dmer" means Seafood in Moroccan Darija

Walk In Menu

Online Menu

Uniform

Staff Uniform

Nitrate Gloves Face Mask Face Shield Apron

Chef Uniform

Nitrate Gloves Face Mask Face Shield Chef Hat

Manager Uniform

Nitrate Gloves Face Mask Face Shield

Schematic Design

Adjacency matrix chart.

Bubble Diagram (GROUND FLOOR) STAFF QUATER

OFFICE

STAFF WASHROOM

RS AI ST

WAITING AREA

KITCHEN

RECEPTION

STORAGE

DROP OFF AREA

PICK-UP AREA

INDOOR DINING AREA ENTRANCE

BAR

LEGEND: =PUBLIC =SEMI-PRIVATE

OUTDOOR AREA

=PRIVATE

GUEST WASHROOM

=IMMEDIATELY ADJACENT =CLOSE+CONVINENT =CONVENIENT =MINOR RELATIONSHIP =ENTRANCE & EXIT

Bubble Diagram (MEZZANINE FLOOR)

OUTDOOR AREA

GUEST WASHROOM

STA IRS

RS AI ST

PRIVATE INDOOR DINING AREA

LEGEND: =PUBLIC =SEMI-PRIVATE =PRIVATE =IMMEDIATELY ADJACENT =CLOSE+CONVINENT =CONVENIENT =MINOR RELATIONSHIP =ENTRANCE & EXIT

Layout Plan

24906 3665

3015

1833

3687

21241 4941

5196

2594

3015

7160

5225

5840

3087 12040

6370

1937

3087

VOID

4292 X

7950

36424

14007

VOID

4570

2455

9055

VOID

4000

36424

Ground floor Scale 1:75

Mezzanine floor Scale 1:75

Sections

24906 12073

2000

4140

3566

SECTION X-X

10000

4454

1980

6690

35530

6500

10000

533 2891

2260

SECTION Y-Y

23881

9388

Interior Elevation

36475

2050 3000

8325

3275

9182

INTERIOR ELEVATION Y

11835

12355

3101

Front Façade

4900

10000 2495

2605

8630

25181 5902

FRONT FACADE

Froui Dmer

4563

6085

Perspectives

Reception area

Waiting area

Indoor dining area

Mezzanine Floor

Outdoor dining area

Facade