A La Carte Bistro

Thanks to this class we have the opportunity to experience what it is really like to be or work in a restaurant, it also helps us to identify strengths and weaknesses to correct, release our creative potential and seek solutions to problems while at the same time enjoying cooking and present something well done so that when the time comes to go to a restaurant we know how to obey and make the best decisions.

French omelet with bechamel croquets

An exquisite French omelet accompanied by a simple salad of watercress and a béchamel and paprika croquette, simple, light but tasty, with great results and this is a great start.

Warm prown salad

A delicious warm salad composed of varieties of vegetables which are dry grilled so their flavor is maximized and it is kept instead of soaked and soaked cherries, quite simple but full of flavor and textures due to its components.

Hamburger an fries

A fantastic hamburger full of flavors and textures and the best thing is that each ingredient was prepared by our own hand, from the bread to the sauces.

Roasted butternut squash cream soup

An exquisite, creamy and smooth butternut squash soup accompanied with a salad garnish that adjusts the seasoning of the soup when it is eaten, simply fantastic.

Frisse and roasted beets salad

An amazing salad made up of a yogurt dressing, roasted beets, fried lettuce, and caramelised pecans with spices which together form a surprising flavor and textures with certain sweet touches

Front of the house

A day as a server is quite an experience!

Mussels and fries

Delicious and perfectly cooked mussels in a garlic and shallot wine reduction served with French fries and house aioli sauce.

Teriyaki duck with 2 types of puree

A magnificent duck breast marinated in teriyaki sauce and orange juice, served with two types of purees and a portion of roasted vegetables

Tournant

A week testing all the stations of the week, what a great ending.