Take a seat

Most occasions – be it a birthday, an anniversary, a personal or professional success, or simply a desire to enjoy a nice evening – are best appreciated around good food. Eating out at a restaurant is a pleasurable experience, which can be made unique and unforgettable when taken to the next level. We have all dreamed of experiencing a fine-dining meal, and a lucky few might have already had the good fortune to do so. In France, and in particular in the French capital, there is no shortage of gastronomic establishments, each one more distinguished than the next. At the heart of these institutions, chefs and their brigades exercise technique and experimentation to perpetually further their craft.

Aspiring to such great heights, the future generation of chefs, pastry chefs, sommeliers, maîtres d'hotel and more, are currently in their formative years. As such, hospitality schools – the likes of the Institut Paul Bocuse or Ferrandi Paris – teach the future gastronomic elite, of which chef Amandine Chaignot, pastry chef Nina Métayer and chef William Ledeuil to name a few, are a part of. Conducive to their student's success, application restaurants ( ie . training restaurants) are put in place to serve as training grounds, wherein students share their passion and creativity with the guests while putting their knowledge to practice.

'L'Institut Restaurant' in Lyon (Institut Paul Bocuse) or 'Restaurant Le Premier' and ' Restaurant Le 28' in Paris (Ferrandi Paris) will undoubtedly delight epicureans and food amateurs alike with their outstanding levels of excellence and high standards. Grounds to discover new cooking techniques, aromas and flavors all the while encouraging the future generation to learn and grow, to become the next great names of the culinary world.

Written by Domitille Boulin & published on DesignTellers - https://designtellers.it/food-design/a-seat-at-the-table-of-the-future-generation-of-chefs/