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The acai bowl has become a staple on the menus of brunch spots, coffee shops, and health-conscious establishments.
But in reality, many restaurants rely on the same old recipes. There’s little differentiation. There’s little signature style.
The result is an offering that works, but lacks impact.
To break away from this standardization, we teamed up with chef Matthieu Payet-Godel to create four acai bowl recipes designed for professionals: simple, quick, visually appealing, and profitable.
A Look Through the Eyes of Chef Matthieu Payet-Godel
A former semifinalist on M6's *Le Meilleur Pâtissier* (Season 6, 2017), Matthieu Payet-Godel is a self-taught chef with a passion for fine dining.
An engineer by training, with a master’s degree in technological innovation, he first explored the sports and medical fields before devoting himself fully to cooking.
After earning his CAPs in pastry and cooking in 2018 and 2019, he developed a hybrid approach: technical, creative, and focused on real-world applications in the restaurant industry.
Since then, he has been providing consulting services to foodtech companies, creating recipes for restaurant chains, leading cooking workshops for individuals and businesses, and working on projects in the food and hospitality industries.
His vision for açaí is clear: a simple, versatile product that must always strike a balance between flavor, texture, and visual appeal.
It was with this in mind that he created these recipes.
Chef Matthieu Payet-Godel's 4 Acai Bowl Recipes
Here is a preview of the dishes created in collaboration with the chef.
The full recipes can be found in the dedicated articles.
Acai Bowl with Pomegranate and Faisselle
Fresh, light, and full of texture, this acai bowl strikes a balance between tartness and sweetness.
An ideal recipe for a brunch menu or a refreshing summer special.
Combination: creamy faisselle + pomegranate + rolled oats + maple syrup.
Acai Bowl with Berries and Granola
A timeless classic reimagined in a richer, more complex version.
Perfect for an affordable, quick, and visually appealing treat.
Combination: Greek yogurt + berries + crunchy granola + honey.
Açaí Bowl Porridge
A more comforting option, designed for breakfast menus.
A recipe that’s a cross between a hot bowl and an açaí base.
Combination: muesli porridge + figs + raspberries + açaí base.
Praline Acai Bowl
The most indulgent option in the selection.
A signature recipe, designed to surprise and stand out from the crowd.
Combination: Greek yogurt + hazelnut praline + banana + blueberries.
Why These Recipes Work for the Restaurant Industry
These recipes were designed to address the real-world challenges of the restaurant industry.
They reduce preparation time to about 5 minutes on average for most recipes, making it easier to incorporate them into continuous service, even during peak hours.
However, some recipes require advance preparation, particularly for the toppings. In these cases, the serving time is still manageable. The exception is the acai bowl porridge, which takes about 10 minutes because the porridge needs to be cooked for a short time.
These acai bowl recipes also keep ingredient costs under control, thanks to simple, standardized, and easy-to-source base ingredients. This helps maintain profit margins while offering a high-quality product.
Preparation remains straightforward, even when making large quantities. The recipes do not require complex techniques or specialized equipment, which minimizes errors and streamlines kitchen operations.
Finally, their versatility is a real asset: they can be offered in vegan, high-protein, indulgent, or healthier versions, depending on the restaurant’s positioning.
The goal is not just to offer a trendy product, but a solution that can actually be put to use in the field.
How to Add Them to Your Map
These recipes can easily be adapted to different serving formats.
They are a natural fit for a brunch menu, serving as a centerpiece that can structure the menu around a modern and appealing concept.
They can also be offered as a healthy dessert, as an alternative to more traditional desserts, while meeting consumers’ current expectations for balance and health.
They also work very well as premium snacks, especially for takeout or quick bites, where convenience is key.
Finally, they offer a real opportunity for upselling through toppings such as granola, fresh fruit, and praline, which help increase the average order value without complicating production.
With this in mind, açaí becomes a real driver of profit margins and creativity, rather than just a trendy product.
Key Takeaways
These four recipes by Matthieu Payet-Godel illustrate the simple idea that acai can be quick to prepare, cost-effective, and a unique selling point.
Check out each recipe in detail now and add them to your menu.
