Pomegranate and Faisselle Acai Bowl: Chef Matthieu Payet-Godel's Recipe

This pomegranate and faisselle acai bowl offers a subtle balance of freshness, sweetness, and texture, making it the perfect addition to a trendy menu.

Designed for foodservice professionals, this recipe fits easily into a brunch menu or a light summer menu.

Developed in collaboration with Chef Matthieu Payet-Godel, it combines speed of preparation, technical simplicity, and an appealing visual presentation for the end customer.

It thus meets today's expectations for natural ingredients, moderate indulgence, and elegant presentation at the table.

The ingredients you'll need

For the acai bowl:

1 standard Nossa organic acai pod (100 g)
1/2 banana (50 g)

For the toppings:

100 g of faisselle cheese
50 g of pomegranate seeds
20 g of rolled oats
Maple syrup

How to Make the Pomegranate and Faisselle Acai Bowl

Blend the ac ai purée with the half banana until the mixture is smooth, uniform, and thick enough to serve.

This foundation requires no complex techniques and can be completed in a matter of minutes, making it easy to integrate into operations.

The consistent texture achieved makes it easy to standardize production, even with kitchen staff who have little experience.

Dressage

Pour the acai base into a bowl, making sure the surface is even. This will make it easier to arrange the toppings.

Add the faisselle, spreading it into a generous layer. It adds a creamy texture and provides a visual contrast to the color of the fruit base.

Next, arrange the pomegranate seeds and rolled oats to create a visually appealing pattern.

Finish with a drizzle of maple syrup, which adds a touch of sweetness and enhances the entire presentation.

CHR Tips for Making This Acai Bowl

This recipe stands out for how quickly it can be prepared and its ability to fit easily into a high-volume, continuous service environment.

The various ingredients can be prepared or portioned out in advance, which helps streamline the workflow in the kitchen.

This system minimizes handling during operations and ensures consistent delivery, even during peak periods.

It is therefore a reliable option for maintaining a high level of quality while optimizing production time.

What is the cost of goods sold for the pomegranate and faisselle acai bowl?

The cost of ingredients for this recipe is estimated at €2.34 per serving, depending on supply conditions.

It maintains a particularly understated feel thanks to the use of simple ingredients, while still conveying a premium feel through its visual appeal.

This cost breaks down as follows:

Acai (100-gram package): about €1.30
Banana (1/2): about €0.10
Faisselle (100 g): about €0.50
Pomegranate (50 g): about €0.30
Oatmeal (20 g): about 0.04€
Maple syrup: about €0.10

This approach is based on simple, readily available ingredients, which help keep overall costs under control while delivering an appealing visual presentation.

With this positioning, you can expect a selling price ranging from €8 to €15, depending on your business model and catchment area.

These figures are for reference only and may vary depending on your suppliers, your purchase volumes, and your pricing strategy.

Possible variations

This recipe can be easily adapted to suit your positioning and your customers' expectations.

A vegan version can be made by replacing the faisselle with a plant-based alternative, without altering the overall balance.

For a more indulgent version, adding granola provides crunch and enhances the product's perceived value.

Finally, it is possible to substitute pomegranates with other fruits depending on the season in order to keep the selection fresh throughout the year.