Intake:DCA 10/09
Lecturer-In-Charge:Chef Ahmad Suhairi
The 'Plouf' Restaurant..
MEANING OF PLOUF..
Plouf means the sound a stone makes when it drops into a French stream.
ABOUT THE RESTAURANT..
The trendy French seafood bistro on lively Belden Alley in the Financial District. Specializing in mussels, unique appetizers, salads, seafood dishes,and meats, we invite you to join us for a truly Parisian dining experience.
LOCATED AT..
40 Belden Place,San Francisco, CA 94104.
Plouf is located at 40 Belden Place in San Francisco's Financial District.
Belden Place lies between Bush and Pine and between Kearny and Montgomery.
OPERATING HOURS..
Lunch;
Mon-Fri:11:30am-3pm
Dinner;
Mon-Thu:5:30pm-10pm
Fri-Sat:5:30pm-11pm
THE CHEFS..
Thomas Weibull - Executive Chef
American- Born Thomas Weibull knows diversity in many levels, which is why his marriage with Plouf thus far has been quite successful. Originally, from Philadelphia with parents, his father from Sweden and his mother from the Philippines, it is no wonder with this cultural background why San Francisco is his new home. Chef Thomas trained classically in French Cuisine at the Kristinaberg Restaurant and Hotel School in Stockholm, Sweden when he later returned to the U.S. after living in Europe to learn more diverse cuisine. With nearly 18 years of experience behind him, he had worked nationally across the U.S. including Vermont, Pennsylvania, Colorado, and finally, California. After working in some of the top restaurants in San Francisco Chef Thomas worked under former Executive Chef, David Spanner and then later became Executive Chef in 2004 of Plouf. He has continued to maintain the reputation and standards with a new flair of cuisine, which lead Plouf to another 8 years as Top 100 Restaurants in San Francisco in 2004. With a supported staff mixed with diversity, there is little surprise why Chef Thomas feels at home on Belden Lane.
THE MENU..
Prince Edward Island Mussels..
Plouf House Specialty:
Bretonne - Sauteed leeks and mushroom ragout
Coconut Broth - Lime juice, garlic, cilantro, chili and coconut milk
Gratinee - Garlic and parsley butter
Mariniere - Garlic, white wine, parsley
Plouf - Garlic and sherry vinegar
Poulette - Shallots, bacon, white wine, parsley, and cream
Provencale - Tomato concasse, basil, garlic, and bellpeppers
Steamed Clams..
Bretonne - Sauteed leeks and mushroom ragout
Coconut Broth - Lime juice, garlic, cilantro, chili and coconut milk
Mariniere - Garlic, white wine, parsely
Plouf - Roasted garlic and sherry vinegar
Poulette - Shallots, bacon, white wine, parsley, and cream
Provencale - Tomato concasse, basil, garlic, and bellpeppers
Lunch - Appetizers..
Calamari w/Fennel Tempura with sauce gribiche
Carpaccio of Filet Mignon
Crispy Oysters w/Braised Leeks
Lobster Roll w/Haas Avocado and sweet chili sauce
Potato Wrapped Scallops with fennel and cucumber salad
Soup Du Jour
Lunch - Salads..
Bay Shrimp with Butter Lettuce
Caesar with prawns and shaved parmesan
Crisp Duck Confit
Fennel-Crusted Tuna "Nicoise"
Haricot Vert and Roasted Bell Pepper
Mixed Butter Lettuce
Lunch - Fish and Seafood..
Fish and Chips
Grilled Artic Char
Mahi Mahi
Red Wine Braised Atlantic Monkfish
Salmon
Sauteed Bass
Seafood Stew
Lunch - Meat and Poultry..
Braised Lamb Shanks
Roasted Chicken
Seared Hanger Steak
Sirloin Burger
Tian of Baked Polenta
Dinner - Appetizers..
Butter Lettuce Salad
Calamari w/Fennel Tempura with sauce gribiche
Carpaccio of Filet Mignon
Crispy Oysters w/Braised Leeks
Haricot Vert and Roasted Bell Pepper
Lobster Roll w/Haas Avocado and sweet chili sauce
Potato Wrapped Scallops with fennel and cucumber salad
Roasted Baby Beet Salad
Soup Du Jour
Tuna Tartare
Dinner - Fish and Seafood..
Ahi Tuna Au Poivre
Bouillabaisse
Fish and Chips
Grilled Artic Char
Grilled Prawns
New Zealand Bass en Croute
Red Wine Braised Atlantic Monkfish
Roulade of Petrale Sole
Smoked Salmon Filet
Dinner - Meat and Poultry..
Braised Lamb Shank
Roasted Chicken
Roasted Pork Medallions
Seared New York Strip
Tian of Baked Polenta
Famous Dish..
New Zealand Bass en Croute
Grilled Arctic Char
COMPETITORS..
1.Swan's Oyster Depot
2.Farallon
HOW CAN THIS ESTABLISHMENT BE MORE SUCCESSFUL THAN OUR ESTABLISHMENT??
Plouf is very popular and well known amongst the citizen in San Francisco as well as the tourists that visit around there. Eventhough the opening hours only start on lunch time, they manage to earn more profit and high turnover than our establishment. Their famous dish is very popular and highly demand by the loyal customer. Unlike our signature dish which is not very popular and some of the citizen cannot accept the taste of our signature dish.
The location of the Plouf is on the middle of the town which makes it easier for anyone to find it.Unlike our restaurant, which is located far from the town and it is kind of hard for anyone especially the tourists to find our restaurant.
Plouf also has their expert chefs to prepare any quality and tasty menu which every customer that comes to the restaurant would not want to miss the delicious food. Unlike our restaurant,we also hired an experience chefs but not quite experience as their chefs .So the food prepared is not as good as their food.
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