Quick-fire for our Intensive Professional Program in French Cuisine !

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    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 mesclun salad, Spanish-style rice and finally an Oh-so-French mousse au chocolat and warm madeleine.  FERRANDI Paris faculty and staff enjoyed these mouth-watering menus which enabled Intensive Cuisine students to hone their creative skills and be confronted to the quick-fire of restaurant service!