Le Fete de Cuisine – restaurant simulation

It’s always a treat for me when I see students who are able to throw a restaurant week as elaborately and as tastefully done such as this. They had impeccable taste in decor and the food was exceptionally executed as well.
I hope that students get inspired and aspire to be better when they see a restaurant simulation such as this. Congratulations to Chef Jun Manalo for another job well done!
Menu:
 Soup: Chowder of Seafood and Tomato Garlic- Paprika Crouton
 Salad: Bacon- Crusted Fish Fillet, Orange-Raspberry Beurre Blanc, Salad of Mixed Greens, Raspberry-Truffle Dressing
 Entree: Slow- Roasted Suckling Pig Hash, Potato Confit, Caramelized Tournee, Apple-Port Wine Sauce
          Lamb Shoulder and Mushroom Stew, Truffled Polenta Cake, Glazed Young Vegetables
Dessert: Warm Tarts of Rhum-Infused Fruits, White-Rhum Sabayon, Vanilla Ice Cream

Chowder of Seafood and Tomato Garlic- Paprika Crouton

Bacon- Crusted Fish Fillet, Orange-Raspberry Beurre Blanc, Salad of Mixed Greens, Raspberry-Truffle DressingBacon- Crusted Fish Fillet, Orange-Raspberry Beurre Blanc, Salad of Mixed Greens, Raspberry-Truffle Dressing Lamb Shoulder and Mushroom Stew, Truffled Polenta Cake, Glazed Young VegetablesSlow- Roasted Suckling Pig Hash, Potato Confit, Caramelized Tournee, Apple-Port Wine SauceSlow- Roasted Suckling Pig Hash, Potato Confit, Caramelized Tournee, Apple-Port Wine SauceWarm Tarts of Rhum-Infused Fruits, White-Rhum Sabayon, Vanilla Ice CreamWarm Tarts of Rhum-Infused Fruits, White-Rhum Sabayon, Vanilla Ice Cream

8 thoughts on “Le Fete de Cuisine – restaurant simulation

  1. Nika says:

    I am very much proud to be part of this activity. This one week of giving us a feel of running a restaurant is really an experience. I feel so honored, thank you to our wonderful mentor Chef Jun – we thank him for this remarkable moment!

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