Dining
L'Ecole, the Restaurant of the French Culinary Institute - Dinner for 2
- Item Number
- 157
- Estimated Value
- 150 USD
- Sold
- 265 USD to JamesJordan
- Number of Bids
- 15 - Bid History
Item Description
The French Culinary Institute is New York City’s premier culinary school. Many of the city’s top chefs are alumni: Bobby Flay, David Chang, Dan Barber, and Wylie Dufresne. The deans of the school include Jacques Pépin, André Soltner, Jacques Torres and Alan Richman. The restaurant is located at 462 Broadway, at the corner of Grand Street, in SoHo.
L’Ecole, the restaurant of the French Culinary Institute, is each student’s final proving ground. After completing all other aspects of their culinary educations, students are required to work in the restaurant for 6 weeks. They are supervised by the school’s staff of experienced chef-instructors.
Behind every meal at L’Ecole is the passion and dedication of over 60 chef-instructors and students from every corner of the school. 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 the students shine through in thoughtfully prepared and elegantly presented dishes created with the finest and freshest seasonal ingredients.
This offer is for dinner for 2 plus 1 bottle of wine (wine to be chosen by the restaurant). For sample menus and more information please see the L'Ecole website.
Item Special Note
***NEW: MSC parent Steven Shaw teaches food writing at the French Culinary Institute and has offered to give a half-hour tour of the school and kitchens before your dinner. The school has kitchens on four floors, including the culinary kitchens for the six levels of the certificate program, the pastry kitchens, baking kitchen and demonstration kitchen, all outfitted with state-of-the-art equipment. You will have to coordinate your reservation with his schedule but he is pretty flexible.***
Does not include gratuity.
Expires: December 3, 2011
Solicited by: Steven Shaw
Donated By:
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