WE WENT TO COOKING SCHOOL

14 Mars 2025

We were invited to join two new friends for a mid-day déjeuner (diner) to be prepared and served at the Jeanne and Paul Augier Hotel and Tourism High School. Imagine, a unique trade school with a robust education in the Hospitality field that is part of the free France education system, and is treated as an alternate High School (Lycee) trade school equivalent. *In France Collèges cater for the first four years of secondary education from the ages of 11 to 14. Lycées provide a three-year course of further secondary education for students between the ages of 15 and 19.

Scroll Photos above...menu of what is for sale in food shop, new waiters - waiting, students getting "toqued up", fun photo from school collage.

The Hospitality courses include a BTS degree that will prepare students for working almost anywhere in the Hospitality field. The two or three year curriculum can include after graduation an internship and placement if a career path is desired. Such placement might be the cruise ship lines or hotels and other hospitality venues world wide. We were booked in the updated La Rotonde for a four course meal made and delivered by graduating students.

Located around the corner from Nice Airport Terminal 1, the imposing Tourism High School building looks like a modern corporate structure that would not be out of place in the major Paris business district, La Défense. Hospitality is immediately evident as one mounts the wide and welcoming stairway to the terrace and the bank of glass doors. With a few minutes to spare before our reservation, I visited the petite retail shop that sells the unused dishes from the previous day's restaurant meals, where I found some onion soup, which I paid for to collect after our meal. We were then ushered into a private elevator from the main lobby and delivered to the fifth floor where we walked the entire length of a hallway to the restaurant that was the only part of the building that was reminiscent of a school.

First course - rice pilaf with gambas (shrimp)

I am not sure which we enjoyed more, the food or the students. We were seated at a white clothed table set for four overlooking the expansive 5th story view from the large round dining hall naturally lit by the multi-story windows. There were about 25 other tables that may have held about 50 for lunch that day in twos and fours with one birthday party of eight farther into the room.

Two young men approached us dressed in the dining rooms' black on black uniforms. They shyly asked if we wanted the menu in English or French. We replied to begin in French, and one fellow began reading while looking down at his paper held with one hand, while twisting the button on his shirt with the other. He was speaking so softly and quickly that we asked him to switch to English and if he might stand between each two of us while again describing the offerings for the day. He seemed happy to comply and repeated the menu until we had it. We were then offered wine choices - three of us ordered rosé and white while Jeff ordered the Mojito that he had seen the young bartender making as we came in.

Glasses were brought and our wine poured from a fresh bottle. After a bit longer, our entrée was delivered by two servers - a rice risotto with gambas (shrimp) in a round dish. The flavors were delicious and the bit of crunch on the top, maybe chunk salt, was a welcome diversion.

Photos: Steak filet with braised leek, the staff, photo from school collage

We ate at a leisurly pace, then these plates were cleared and plates and flatware were replaced to prepare for the boeuf steak dish. France typically serves a much thinner steak than the US and I often find this not sufficiently large to be able to choose the correct preferred temperature - rare (bleu), medium (à point) or well done (bien cuit). Jeff still politely waited for his Mojito. Our beef, advertised as a filet, was well flavored and jucy enough and was served on a plate with a gently braised leek as a counterpoint. A mixed green salad in a small bowl was placed by our main dishes.

About this time, one black clad young man whooshed over to Jeff and proudly delivered his mojito from a serving tray as if he were pulling a rabbit from a hat. Tada!! Jeff immediately took a sip and commented to the anxious server that the drink was perfect. This was about the time that a group, some wearing chef hats and some server black, streamed in a line from the kitchen doors and surrounded the birthday table.where they sang Happy Birthday.

Another three young ladies in white approached us to say hello and ask how we liked the entrée, as they had been in charge of that dish for this meal. We told them it was delicious which rewarded us with smiles.

Next came a cheese course - three small slices of semi hard cheeses plated with a few dried apricots and nuts. A different server confidently detailed the types of cheese, the first two being cow cheese and the third, the lightest in color, we were advised to eat last, as it was a stronger chèvre.

And we were not finished! Next came a very pretty offering of a cupcake sized cake with dried banana chips in decoration, which was ceremoniously anointed with a light chocolate sauce. Very full now and as other diners were leaving, we accepted a coffee which at this time of day in France and meal, is always an espresso.

They visited tables after making the rice pilaf to share smiles

We did speak with the head of the meal preparation team, a nicely dressed older gentleman who had been watching the service from different points of the room. We asked him about the school and he answered us in good English, while twisting a key ring around the fingers of one hand as he talked.

Onion soup from school shop with my home style salmon and bean salad next next day main meal

The next day we had the previously purchased onion soup (heated) ... quite buttery with the right ratio of onions to broth..and they even included a toasted bread slice with melted cheese in the serving.

A bientǒt (see you soon)