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Paul Bakery and Restaurant at the Seef Mall has celebrated the launch of a November healthy eating campaign by unveiling a new range of nutritious bread and a matching menu full of mouth-watering savoury selections.
Top chefs from the French bakery's hometown in Paris flew to the kingdom to display and describe the formula for developing the culinary creations.
Philippe Carrez, area manager, said: "People are nowadays very conscious of what they eat and are more concerned about the quality and ingredients of their food.
"The new series is not 'diet food' but a healthy alternative to what is often dished up in restaurants and will be served to diners with any savoury item they order off the menu."
The campaign is part of the company's 'voluntary undertakings to improve nutrition' originally undertaken by PAUL, in conjunction with the French Department of Health, to develop balanced choices which help enhance the well-being of its customers at home ... and the initiative is now spreading abroad.
Paul unveiled three additional nutritional breads to its current popular product range at its Seef dining destination in front of an appreciative gathering of fine food connoisseurs.
The slightly tangy flavour of the Pain Vitamine C is rich in fruits with acerola and cranberries and officials claim that it will provide the same quantity of vitamin C as a 20cl glass of orange juice.
The Pain Superfibres is a white bread with all the benefits of whole wheat bread. The Pain trs pauvre en sel (very low in salt) contains no added salt as it's made with leaven, an agent, such as yeast, that causes batter or dough to rise, especially by fermentation.
Aside from the limited edition range, the restaurant will offer special organic bread, Le Pain Bio, which will be available throughout the year.
Paul has also unveiled five new 'menu specials' which will be available until the end of November.
It includes salade de roquette aux crevettes - a blend of warm shrimps, beetroot, roasted carrots and rocca salad, the sandwich de fromage de chvre aux champignons made with freshly-baked sesame baguette and filled with roasted mushrooms on goat's cheese, baby spinach leaves and walnuts, soufflŽ de pomme de terre et poulet - chicken slices with mustard, spinach, sun-dried tomatoes and rosemary mashed potatoes in a light bechamel sauce and topped with bread crumbs, a filet de saumon grillŽ with apple and fennel salad, served with minted yoghurt as well as soupe aux tomates.
Executive chef Michel Bon Karam has been mastering the kitchens at PAUL's Seef Mall and Bahrain City Centre branches for more than two years.
Chef Michel, 27, started his illustrious career in an Italian kitchen back home in Lebanon at the age of 14 when he took up a part-time job to help contribute towards his school tuition fees. He soon gained further expertise of European cuisine under the guidance of two leading Italian chefs.
In 2004 he took up an opportunity to work for an Italian restaurant in Dubai and then in 2006 he moved to Qatar where he further enhanced his skills along with gaining experience in French cuisine.
Chef Michel, who now resides in Budaiya, moved to Kuwait where he joined PAUL before taking up the career opportunity in Bahrain.
