Like Saisons, students are also involved in the operation and management of Expérience. Expérience is even more "hands-off" - Expérience's restaurant decoration, food development, menu design, and wine pairing are all left to students to play, and each item will become a scoring indicator for students' grades. After all, students who don't know how to run a restaurant will not be good chefs. Of course, the experienced teaching team is responsible for the whole process of supervision, guidance and control. The chefs responsible for the culinary evaluation are Florent Boivin and Olivier Pons. These two chefs are not small: Chef Florent Boivin is one of the representatives of French cuisine. He has worked in many Michelin three-star restaurants. After obtaining MOF in 2011, he began to teach at the college the following year. ☝Photo with Florent Boivin Chef Olivier Pons has been a chef for 25 years. He often uses fresh and seasonal ingredients in his cooking. Before entering the academy, this chef from Burgundy had worked in more than ten well-known restaurants in the world. Under the leadership of the two chefs, the restaurant will provide diners with three themed menus from Wednesday to Friday: la cuisine Contemporaine, Air du temps and Créative. Students can let their wild imaginations fly freely on these three menus, but they must ultimately land on uniqueness and creativity. After this meal, whether it is taste or service, I think the students of the academy should be able to hand in a satisfactory test paper this semester. Sardine party is an interesting dish in this meal. The cooking method is similar to Japanese sashimi, but the presentation is extremely Western-style artistic. The first visual feeling is youthful vigor. Sardines are generous, just one in one bite, leaving no gap for the tongue cavity. The fish fat is smooth and slowly melts in the mouth, releasing the freshness and beauty together, which makes people have endless aftertaste and leave a lingering fragrance. Crispy cod with pumpkin is another fish dish, but it is cooked in a different way. The cod is fried to the right crispness, and the gaps between the fish meat are slightly larger, just enough for the sauce underneath to penetrate. Cut the slightly browned skin with a knife, and the white and tender fish meat appears in front of you with a steaming soft light. At a glance, there is a heart-moving tenderness. Compared with the previous two fish dishes, this French deer saddle is more fierce and sharp in appearance and taste. The venison should be marinated with rosemary, black pepper and other spices in advance, giving these spices enough time to penetrate the meat, so every piece of meat in your mouth, in addition to the warm and sweet fragrance of the venison, is also sandwiched with the fresh and tempting fragrance of the spices, which stimulates the sense of smell and taste.
Like Saisons, students are also involved in the operation and management of Expérience. Expérience is even more "hands-off" - Expérience's restaurant decoration, food development, menu design, and wine pairing are all left to students to play, and each item will become a scoring indicator for students' grades. After all, students who don't know how to run a restaurant will not be good chefs. Of course, the experienced teaching team is responsible for the whole process of supervision, guidance and control. The chefs responsible for the culinary evaluation are Florent Boivin and Olivier Pons. These two chefs are not small: Chef Florent Boivin is one of the representatives of French cuisine. He has worked in many Michelin three-star restaurants. After obtaining MOF in 2011, he began to teach at the college the following year. ☝Photo with Florent Boivin Chef Olivier Pons has been a chef for 25 years. He often uses fresh and seasonal ingredients in his cooking. Before entering the academy, this chef from Burgundy had worked in more than ten well-known restaurants in the world. Under the leadership of the two chefs, the restaurant will provide diners with three themed menus from Wednesday to Friday: la cuisine Contemporaine, Air du temps and Créative. Students can let their wild imaginations fly freely on these three menus, but they must ultimately land on uniqueness and creativity. After this meal, whether it is taste or service, I think the students of the academy should be able to hand in a satisfactory test paper this semester. Sardine party is an interesting dish in this meal. The cooking method is similar to Japanese sashimi, but the presentation is extremely Western-style artistic. The first visual feeling is youthful vigor. Sardines are generous, just one in one bite, leaving no gap for the tongue cavity. The fish fat is smooth and slowly melts in the mouth, releasing the freshness and beauty together, which makes people have endless aftertaste and leave a lingering fragrance. Crispy cod with pumpkin is another fish dish, but it is cooked in a different way. The cod is fried to the right crispness, and the gaps between the fish meat are slightly larger, just enough for the sauce underneath to penetrate. Cut the slightly browned skin with a knife, and the white and tender fish meat appears in front of you with a steaming soft light. At a glance, there is a heart-moving tenderness. Compared with the previous two fish dishes, this French deer saddle is more fierce and sharp in appearance and taste. The venison should be marinated with rosemary, black pepper and other spices in advance, giving these spices enough time to penetrate the meat, so every piece of meat in your mouth, in addition to the warm and sweet fragrance of the venison, is also sandwiched with the fresh and tempting fragrance of the spices, which stimulates the sense of smell and taste.