D’application - Bouguenais

Very good pro high school and training center with everything that follows

We announced a group of 32 people. Entrance and dessert: OK. Main course: Okay for 31 people. Me, no plate for the main dish. I'm waiting and I'm asking. The others had finished their plate. I'm served with a plate and I'm told we've got more potatoes, we've put more meat on you, except that the meat was the cartilage removed on the other 31 parts. Can't eat that cartilage, yet I have a good toothing. Potatoes were replaced by many onions. I'm laughing and I'm tightening a plate and the meat is always cartilage with lots of onions. 31 people were satisfied with the meal except me. I paid the same price as the others. I'm not recommending this application restaurant and I'll never put my feet there again.

It is therefore the application restaurant of a professional high school that forms young girls and young people to the professions of cuisine and service (cafés, hotels, restaurants . The kitchen and service are therefore executed by students (of course under the vigilant and critical direction of their teachers. Which requires obvious indulgence. Of course, the service is linked to high school hours; We must therefore be absolutely present, and only at 12:30 p.m. Monday to Friday. Still, no menu or card: the entrance, the resistance plate and dessert are imposed, which different checks day. The service is very classic, as in large establishments. Servers and servers in strict outfits, some may judge a little stern and ringard. White cloth napples and towels, complete covers, etc. Class! Students learn and so can sometimes hesitate. On that day, service of bread in English, by the left, making a clamp of a fork and a spoon, with a beautiful success of almost all. The waitresses and waiters are overnumbered, in small care with each client, overattentive, and so we feel pleasantly shocked. The kitchen is neat, elaborate. I will simply regret that the two fish terrine (saumon and sandre according to the answer of the duly interviewed server was obviously not cooked house; However, it was perfectly satisfactory, and accompanied by a Mayonnaise impeccable, it, probably home and not out of an industrial pot. The old calf blanquette could not suffer any criticism; very good, with a perfectly connected sauce, thick as it should be. Finally, the caramel of cauliflowers with cream was at the highest successful point, the paste quite satisfying, while the pastry cream seemed to me unsatisfactorily tasteful, not recalling precisely enough the aromas to the old that can be kept (no alcohol, certainly, but perhaps also insufficiency or absence of vanilla). Finally, the coffee, without being exceptional, was better than in many gastronomic restaurants.I forgot the bread, of the best quality (detail that has its importance in any mouth establishment. Prices are very attractive, identical to breweries of infinitely less quality. In short, a table that I warmly recommend, with almost unbeatable quality/price ratio. I'll go back with great pleasure and appetite.

Very good training center, many young people very well supported by the training team The young people in training smile and seem happy to be there

It is nice to support a commitment to young people while having lunch. Professional Lycée Daniel Brottier in Bouguenais welcomes guests to lunch from Monday to Thursday in school. A good time, at mastered prices, in a pleasant setting while participating in the training of future professionals.