The students from our Intensive Professional Program in French Cuisine sourced soon-to-be expired produce from our pantry and created 2 very creative menus to inaugurate the re-opening of French restaurants this Wednesday! Over two days they collaborated with their talented Chef Frédéric Lesourd and co-created two savory menus ideal for the summer season. On Wednesday, they suggested à consommé of small raviolis, a tomato-based entrée, lamb boulgour with minty yoghurt sauce and a strawberry and yuzu cream tart. On Thursday, they offered minty pea cream, followed by roasted pig's feet and...

The Bienvenue en France label is a sign of trust andcertifies the quality of...

The art of Tea Time is not only reserved for the British royal court! Our...

On Thursday, April 29th our Intensive Professional Bread Baking students...