Former FERRANDI student, Chef Hugo Souchet shares his know-how with our Intensive Cuisine Students

    ferrandi_paris_intensive_cuisine.jpg
    ferrandi_paris_intensive_cuisine.jpg

    Last week, former FERRANDI student (Tecomah campus), Chef Hugo Souchet, came back to his alma mater to share his expertise with our current students on the Intensive Professional Program in French Cuisine. Since graduating in 2007, Chef Souchet has risen the ranks in the cuisine world from Chef de Partie to Sous Chef and finally Head Cuisine Chef of the Relais et Chateaux Les Prés d’Eugénie, a breath-taking hotel and restaurant in the heart of Les Landes. 

    Together with their Chef of the day, Mory, Alex, Paul and their classmates divided the work and crafted a three course menu: truffle mousse for starters, sablés leaks in their hollandaise sauce coupled with seared scallops and a final dish of lamb cooked in milk. To think that they accomplished this mouth watering menu in only 1 day!