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1 - Restaurant LOLA : a dining experience of high level |
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For the third year in a row, a place for high standard cuisine where " Connoisseurs " and amateurs can try and get some experience in the art of nouvelle cuisine . A one-time experience you will remember for ever and relate to your Grand-children !..
An adult table with Lionel the teacher, standing and chating with students ...
There are two options when experiencing those lunchs :
a - you take part in the complete menu and book for your whole language stay or per week :
hors d' oeuvres variés - plat principal / main dish ( viandes et/ou poissons ) avec garniture de légumes - dessert - vin - café .
A nice and relaxed lunch lasting on purpose about 1 hour 30 mn : 150 EUR per week Mon - Fri., you book in our registration form online in the section SPECIAL INSTRUCTIONS at the bottom of the page and pay in advance to our school on Monday morning upon your arrival.
b - you choose to take part only from time to time, the complete menu or just " à la carte " a main dish. You book yourself to Anne, the lady in charge, the very same morning during the coffee break at 10h30. You pay directly your lunch to the restaurant each time.
c - your child will be served a light lunch for around 8 -10 EUR:
children's friendly dish, dessert and soft drink. At that time, please tell us too in the section SPECIAL INSTRUCTIONS if you intend to do so ... from time to time ...
Merci !. |
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2 - Restaurant ASIA "Buffet à volonté" = "Eat to your heart" |
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Where we will continue to offer lunches with our teachers at your table.
on the same avenue, opposite to restaurant LOLA . a modern and luxuriously designed restaurant with air conditioning and with an unlimited BUFFET consisting of both Asian and European dishes of all kind . Meats & fishes, vegetables and a large choice of dessert , soft drinks and wine , coffee . . For those students who value the presence of a French teacher at your table and where you can enjoy your lunch while practicing French conversation in a relaxed & elegant environment
Rates:
- Dor Adults & Teens = 80 EUR per week, Mon - Fri
- For childen under 12 years = 33 EUR per week, Mon - Fri
- For childen under 5 years = free och charge
a - you book per week in our registration. form online , section SPECIAL INSTRUCTIONS at the bottom of the page and pay in advance to our school
b - you choose to take part only from time to time at the lunch buffet à Volonté !.. You pay each time directly to the restaurant . You may join the table with the teacher if room is available ... |
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3 - Restaurant PARENTHÈSE : Adults & Teens |
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Whole families and individuals :on the same avenue ( 200 m from the Lola ), opposite to the Lycée Saint-Exupéry
A student friendly restaurant , serving many young students from this Lycée . Food and dishes with emphasis on the daily specials and home cooking, pizzas and many different pastas ... A restaurant where you can meet many young French boys and girls , eager to practice their " limited English "... you can easely turn that into a French conversation
Rates:
- for Teens betwenn 13 and 18 y.o = 50 EUR per week , Mon - Fri : main dish, dessert and soft drink You book per week in our registration. form online , section SPECIAL INSTRUCTIONS at the bottom of the page and pay in advance to our school.
 A mixed adult & teens table with Isabelle
Other young students who didn' t book in advance, are welcome to eat there from time to time ... and you pay directly to the waitress each time ..
But il will be a bit more expensive because your participation is outside our deal with the restaurant ..
In fact, adult customers are also visit daily this restaurant .. There are many adult locals eating there for lunch : teachers from the across Lycée, workers from nearby construction sites, local craftsman and office employees ....
This place is definitely the most attractive restaurant in the city for its "value for money ". EUR 11 for an adult served daily special , which is different every day!. |
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A little history on the French cuisine concept |
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source : http://en.wikipedia.org
French cuisine is a style of cooking originating from France, that has developed from centuries of social and political change.
Nouvelle cuisine (French: "new cuisine") is an approach to cooking and food presentation used in French cuisine. By contrast with cuisine classique, an older form of French haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation.The modern usage can be attributed to authors Henri Gault and Christian Millau, who used nouvelle cuisine to describe, among others, the cooking of Paul Bocuse,
The two writers Gault and Millau "discovered the formula" contained in ten characteristics of this new style of cooking and identified as below :
- A rejection of excessive complication in cooking.
- Cooking times for most fish, seafood, game birds, veal, green vegetables and pâtés were greatly reduced in an attempt to preserve the natural flavors. Steaming was an important trend from this characteristic.
- The cuisine was made with the freshest possible ingredients.
- Large menus were abandoned in favor of shorter menus.
- Strong marinades for meat and game ceased to be used.
- They stopped using heavy sauces such as béchamel thickened with flour based roux, in favor of seasoning their dishes with fresh herbs, high quality butter, lemon juice, and vinegar.
- They used regional dishes for inspiration instead of cuisine classique dishes.
- New techniques were embraced and modern equipment was often used; Bocuse even used microwave ovens.
- The chefs paid close attention to the dietary needs of their guests through their dishes.
- The chefs were extremely inventive and created new combinations and pairings.
In our region Provence - Côte d'Azur & Saint-Raphaël :
The Provence and Côte d'Azur region is rich in quality citrus, vegetables and fruits and herbs – the region is one of the largest suppliers of all these ingredients in France. The region also produces the largest amount of olives, and creates superb olive oil. Lavender is used in many dishes found in Haute Provence. Other important herbs in the cuisine include thyme, sage, rosemary, basil, savory, fennel, marjoram, tarragon, oregano, and bay leaf. Honey is a prized ingredient in the region. Seafood proliferates throughout the coastal area. Goat cheeses, air-dried sausages, lamb, beef, and chicken are popular here. Garlic* and anchovies are used in many of the region's sauces, as in Poulet Provençal, which uses white wine, tomatoes, herbs, and sometimes anchovies ( like in salade niçoise ), and Pastis is found everywhere that alcohol is served. The cuisine uses a large amount of vegetables for lighter preparations. Truffles are commonly seen in Provence during the winter. Thirteen desserts in Provence are the traditional Christmas dessert, e.g. quince cheese, biscuits, almonds, nougat, apple, and fougasse.
Rice is grown in the Camargue, which is the most-northerly rice growing area in Europe, with Camargue red rice being a specialty.
- Anibal Camous, a Marseillais who lived to be 104, maintained that it was by eating garlic daily that he kept his “youth” and brilliance. When his eighty-year-old son died, the father mourned : “ I always told him he wouldn’t live long, poor boy. He ate too little garlic !”
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Our school will provide an excellent local cook who will instruct the Saturday cooking classes at a very affordable fee.
The participants will learn the French vocabulary related to food and everything you have to know when going out to a French restaurant and being able to order in perfect French! Each class will be followed by a lunch of the food prepared during the course. 
Antother cooking class session
with young students from Norway
The course is limited to 4 people per session so as to give every participant the space needed in the kitchen.
Members of the Saturday cooking classwith guests and the teacher Lionel awaiting the aperitif prior to the lunch.
At the end of the course, each participant at the cooking session receives printed recipes of the menu they learned to prepare.
The cooking classes conducted by Arnault, a young and talented local French cook with emphasis on Provencal cuisine at Le Café des Arts , close to our school .
One thema could be : Les Farcis provencaux which makes succès ...
Cooking Class program :
+ 10 am: Meeting on the sidewalk terrace of the Brasserie Café des Arts for a visit to the outdoor market and the purchase of all the ingredients to be prepared during the course.
+ 11.00 am: Cooking and preparing the dishes with the active participation of the course members.
+ 12.20 am : aperitif for the course members and the guests booked for the lunch.
+ 1.00 pm: Lunch at the same location for those enrolled in the cooking classes and their guests – a maximum of 12 persons.
+ 2.30 pm: We leave the location, on the terrace .Shake hands with the hosts, Patrice and Christine.. The kitchen and other facilities clean and shining!
Fees: 35 Euros per session, lunch included for those attending the cooking class.
Fees: 10 - 12 Euros per lunch for the guests and/or those just booking for the meal. Half price for pre-teens.
One of our assistants or teachers will collect the names and fees on Friday, the day before the course. |
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