Eighteen talented students joined us on Sunday and took over the running of L’Ortolan as the last challenge of the Toque d’Or Grand Final.
The students were in teams of three from Westminster Kingsway College,
Glasgow City College, The City of Liverpool College, Gloucestershire College, Royal Forest of Dean Campus, Ayrshire – Ayr Campus and Bradford College.
The event went really well. The students delivered a great product and coped well with the pressure of a busy service. It was a pleasure to work with such an enthusiastic group of young chefs. – Alan Murchison, Executive Chef
In Toque d’Or tradition the students only found out that they would be spending the day with us on the journey to L’Ortolan from Nestlé’s business centre, Rashleighs, near Maidenhead. With half of the students under the expert guidance of Alan Murchison in the kitchen and the other half with Ania Jezusek in Front of House the students produced a very impressive dinner that was thoroughly enjoyed by the 40 guests who attended.
It was an intensive day and a very successful evening overall. The students didn’t have an easy job and this was the first time that anyone in the grand final of the Toque d’Or had taken over a Michelin starred restaurant. Everyone should be proud for achieving such a high standard and creating the theatre of a fine dining restaurant.- Ania Jezusek, Operations Director
TOQUE D’OR MENU
Champagne & canapés
Spinach and soft egg ravioli, Jerusalem artichoke purée,
globe artichoke slices, artichoke crisps with truffle
Pouilly Fumé, 2012
Sous-vide duck breast, sweet charred pineapple, boulangére potato, braised pak choi
La Croix Bonis, 2009
HOMAGE TO NESTLÉ
Chocolate coated Caramac bon bon, deconstructed chocolate Rolo,
Smartie ice cream, Toffee Crisp layer
Coffee & petit fours
We won’t find out who the winning team is until the awards dinner at The Dorchester Hotel on Wednesday 2nd April. Until then here are a few snaps that we took on the day and a few words from one of our guests on the evening ….
I was very impressed by the whole evening. Given that it had been put together by the students themselves, with no prior notice, I thought that their efforts were outstanding and would pay good money to eat their food again! Under Alan’s watchful eye, the selection of food that our team presented to us was not only artistic, but absolutely delicious too – and yes, I did facebook out a picture of my dessert (still totally in awe that an entire range of chocolate bars can be recreated from scratch with the textures and flavours not differing from the originals. Pure genius! Hellen Shaw, Pink Tomato