Tasty Tidbits: L’Ecole, the Restaurant of The French Culinary Institute
It is not enough just to read French cookbooks:
It is not enough to have the perfect French manicure:
http://www.whomyouknow.com/2010/04/mademoiselle-peachy-begins-french.html
You must dine at L'Ecole!
http://www.whomyouknow.com/2010/04/mademoiselle-peachy-begins-french.html
You must dine at L'Ecole!
Behind every meal at L’Ecole is the passion and dedication of over 60 Chef-Instructors and students from every corner of the school. You will remember we introduced The French Culinary Institute to you when we learned how to "mellow lobsters":
As a true collaboration between the Culinary, Pastry, and Bread departments at The French Culinary Institute, L’Ecole is where the skills and training of students shine through in thoughtfully prepared and elegantly presented dishes created with the finest and freshest seasonal ingredients.
If you love great food, there’s no place better than L’Ecole to get an upscale meal at a surprisingly reasonable price. We look forward to telling you more when we visit!
BEHIND THE SCENES AT L'ECOLE
Since 1984, The French Culinary Institute at The International Culinary Center has prepared some of the best classically trained cooks in the industry. Deans–Jacques Pépin, Alain Sailhac, André Soltner, and Jacques Torres–are culinary legends who helped to design the acclaimed, innovative curriculum that includes L’Ecole as a training ground for the most senior Culinary Arts students.
Students work at every station in the restaurant kitchens as part of their rigorous education (six months by day or nine months at night). This means that in a fraction of the time it takes other schools, they are industry-ready when they graduate.
After training in the cutting-edge facilities with the team of passionate, veteran Chef-Instructors, students embrace the challenge to cook for discerning guests in a working restaurant. And diners at L’Ecole love the excitement of being served delicious meals by students who could go on to become the next celebrated culinary icons.
The FCI is home to many disciplines, from Career and Amateur to Wine Studies and Restaurant Management. While only Culinary Arts students cook on the line in L’Ecole, every FCI student learns hands-on techniques and theory while using top-notch ingredients and the latest technologies.
AWARDS & REVIEWS
Zagat® 2009
Out of a possible 30, each score falls under "Very Good to Excellent."
Food 25 - One of SoHo’s top food ratings
Decor 20
Service 23
"The students try hard to impress" and "it shows" at The French Culinary Institute’s SoHo "training ground" for "aspiring chefs"; "earnest service" and "amazing" seasonal prix fixe meals at "bargain" rates make it more than worth "being a test case" – go before they "graduate and charge you double."
Michelin® 2009 & 2010 - Awarded a Bib Gourmand for high-quality favorites at a great value.
Wine Spectator - Award of Excellence
Only wine lists with quality producers are given this prestigious award. L’Ecole was recognized for offering a diversity of wines that appeal to a wide range of palates while maintaining a thematic match to our menu in both price and taste.
Wine Enthusiast - Award of Unique Distinction
Restaurants are judged on their personnel, storage methods, stemware choices, service options, special events, menus, size and scope of their wine lists, and more. L’Ecole was recognized for its superior rating in all of these categories and for being among those restaurants in the United States most enthusiastic about wine.
Crystal Beverages Awards - Award of Merit for Best Cocktail List
The Crystal Beverage Awards honor the best on-premise beverage programs across the United States. L’Ecole was recognized for its diverse and appetizing cocktail list, including its groundbreaking Red-Hot Ale and other heated spirits.
