Bourdain ate: poulet en vessie (chicken cooked inside a pig’s bladder)
Lunch dates: Mathieu Viannay chef at Mere Braziere, Joseph Viola chef at Daniel et Denise, and Alain Ducasse chef and CEO of Ducasse Paris; all are instructors at Institut Paul Bocuse, and Boulud
Wonderful way to experience French cuisine.
The staff was very focused on each detail of their service, the serving of each dish had their own experience and it was lovely hearing to the explanations behind every dish.
Shirley Tong
Google
Amazing overall experience. Thank you for great food and awesome service. Above and beyond beyond expectations. Great job all👍👍.
maïa ballu
Google
École
Samsara
Google
WoW from start to finish! Well done to all the students, we had a marvelous time. Keep up the good work!
Olive
Google
Amazing experience dining here. The students were extremely attentive and the food was unique.
j anderson
Google
I was watching CGTN (Go Europe) 31st May and while observing Chefs on 4 occasions touch ears face with bare hands and food preparation bare hands is a put off.
ray saad
Google
Great university brst culinary school in france maybe the world