It is a life-size experience that awaits the 18 final year professional catering baccalaureate students at the Jean Guéhenno high school in Vannes. On Friday March 21 and 28 and April 5, at the La Grange Café restaurant, they will be the protagonists of three culinary evenings, under the watchful eye of their cooking teacher Gilles Evenno and their service teacher Igor Fortin.
“This project to organize these immersion evenings is an extension of the one launched in first grade. The students created twelve recipes with products offered by Escale Marine, one of our partners,” explains Gilles Evenno. A great experiment in cooking which materialized in a recipe booklet published by Groix Éditions. Also a good way for them to discover the edition and the formats to respect.
From A to Z
For these three evenings, each with a theme, three different teams will be made up of four cooks and two waiters, each evening being able to accommodate up to 60 people. High school students will thus have the main roles. “They will do everything from A to Z,” confirms Igor Fortin.
It will start by placing orders for local products, in addition to the products produced by Escale Marine, through to invoicing for the cutlery served, including the preparation of the five dishes, three savory and two sweet. “They will be presented on the counter and the students will of course have to keep track of the plates. This represents a good volume to be released at the same time. It’s also up to them to create desire among the public,” underlines Gilles Evenno.
If the first evening is already sold out, the other two dates, dedicated to the general public, will be open for reservation from January 12. On March 28, the theme will be French cuisine, and on April 5, Asian cuisine.
At the end of their school year, the 18 students will take an individual oral exam on an analysis of the method. With the profits from these evenings, their teachers hope to be able to organize a meal in a Michelin-starred restaurant, just to complete the circle.
Practical
Evenings of March 28 and April 5 at La Grange café, 10, rue Brizeux, in Vannes, 7 p.m. (end of service at 9:30 p.m.). Reservations from January 12 by SMS to 06 69 76 30 50. Price: €7 per dish. Recipe book on sale at the Leclerc Vannes and Intermarché Vannes Séné cultural spaces (€5.50).
