She dreams of a bright future inventing cocktails in a chic establishment. But for now, Maxine Favreau, 17, is sharpening her skills in the elegant hotel-restaurant Le Saint-Pierre, in Moncoutant.
Thirty-one rooms and up to ninety seats, the house taken over four years ago by the titled “master restaurateur” Benjamin Cousseau has style. And already its reputation. It is therefore no coincidence that the young apprentice living in Boismé chose it to perfect her know-how, after a promising start within the Boule d'Or family, in Bressuire.
“I brought cucumber syrup! »
His job? The official title speaks of “Restaurant Service”. The average person will be tempted to summarize her as “waitress” except that here, Maxine's skills go well beyond the simple talent – otherwise admirable – of knowing how to serve lemonades without spilling any on the tray. Smiling welcome and delicate installation of guests, careful order taking, elegant and meticulous service…
And above all, exchange with the hosts. Not necessarily easy for this reserved young woman, notes the chef who especially remembers that she is now gaining confidence. Because beneath her shy exterior, Maxine is not afraid. She even seems to have a taste for challenge, a desire to move forward which made her accept the suggestion of her CAP teachers to register for the Careers Olympics to compete in her “Restaurant Service” category.
Twenty-one trials
The selections took place in spring 2024, she finished second and won her place for the regionals which took place in mid-October at the Bordeaux exhibition center.
“Twenty-one tests in all!” »remembers Maxine. Who had two and a half days to express his talents. Setting tables, welcoming customers and taking orders, the basics. But Maxine also had to compose dishes (like this “Nordic” one based on smoked fish), prepare “on the table”, that is to say in front of the customer, a tartare to order, flambé a pineapple with rum and a crepe, make a fruit salad without touching the ingredients with your hands, peel a duck breast without poking the meat…
We also listened to her “sell” the characteristics of three local beers, comment on a cappuccino and a Viennese coffee, blindly identify three liqueurs and four eaux-de-vie…
So many tests that she thinks she has not failed (she does not yet know her grades) but her favorite will undoubtedly have been the making of a compulsory cocktail (she drew lots for the tampico) and the creation of a cocktail.
“For this event, we could bring our own ingredients, she says. I brought cucumber syrup! » Added to lemon juice, a little pisang ambo (banana liqueur) and vodka, she had just invented her “short drink” of the moment, she named it “Petit vert”.
Final results on the third evening: a silver medal. The first place that would have taken her to the national finals passed under her nose. But whatever. His apprentice master is delighted. In his eyes, Maxine and Samuel, his other waiter in training, are “two nuggets in a pile of rubble”. Way to say that they really stand out from the crowd.
