The Academy Restaurant in France

The journey of our Academy Restaurant students to France has drawn to a close, leaving behind a treasure trove of unforgettable experiences.

Upon arrival at Lycée Hôtelier de Dinard, Yvon Bourges, excitement filled the air. The first day our students immersed themselves in the charm of Dinard.
They toured the college grounds, wandered through the town’s streets, and delighted in a captivating cocktail demonstration and cheese tasting session.

In the days that followed, our culinary enthusiasts eagerly embraced the kitchen.
Armed with the finest local produce, they embarked on a culinary journey, crafting exquisite dishes like steak au poivre flambee and Gateaux St Honore.
Meanwhile, our front of house students polished their skills, mastering the art of Gueridon service with finesse and poise.

Yet the adventure extended beyond the kitchen walls, they ventured to Port Mer – Cancale, savouring the renowned local oysters and delving into the history of oyster production.
Back at the college, our students shared their knowledge and language skills with eager young minds during English workshops with a local primary school.

On their final day in France, they explored the world of butter making at Maison Bordier in St Malo, perfected the art of crepe making at Atelier de la crepe, and revelled in the luxury of 5-star hospitality at Hotel Les Themes.

What a great experience!