Open to tasting modern delicacies in a rural setting near Paris, enroute to Disneyland, within the grounds of a renovated nineteenth century château?
Then head for Ecole Ferrières, a luxurious hospitality college opened in 2015 in a 135-hectare park that additionally manages onsite eating places.
My companion and I lunched at Le Chai, described as ‘bistrot connoisseur’ and had been impressed by each the menu and the pleasant and environment friendly service offered by one of many worldwide college students, Ali, from Egypt.
Six starters run the gamut from seafood to meat and vegetarian. Along with salmon gravalax with dill, home made praline, cottage cheese and mini blinis, there’s additionally Iberian ham shavings with home made tapenade breadsticks and cream of mushrooms with candied tomatoes and child spinach.
For the extra well being aware, there’s ‘the detox,’ comprising kale, candied beets, a trio of quinoa, pineapple and French dressing.
My companion opted for one in all her favourite starters – the Italian basic, burrata, produced from mozzarella and cream, intrigued that it got here accompanied by pistachio chips and yellow zucchini tagliatelle. My alternative was branded as a ‘excellent egg,’ butternut cream, smoked breast of duck, chestnut and comté cheese produced from unpasteurised cow’s milk in jap France.
A listing of eight mains caters to most tastes, with shrimps in a effective semolina, sea bream rice stew and steamed cod within the seafood class.
Meat dishes function fillet of Charolais beef with French fries, hamburger with reblochon cheese made within the Alpine area of Haute-Savoie and grilled beef on a skewer with shallot fondue.
Curious to style the home made barbecue sauce, my companion selected the roast ham dish of Iberian pluma, a lower taken from the neck finish of the pork loin, alight meat thus the phrase ‘pluma’ that means ‘feather.’ It was served with a casserole of mashed potatoes, garlic cream and crispy bacon.
I used to be much less adventurous in my alternative, roasted rooster with mushrooms, child spinach and tomato coulis. However simply as comfortable.
Desserts are numerous, with chocolate in several kinds, lemon meringue pie, cheesecake with figs and choux pastry with pecan caramel.
The elegant château subsequent door, constructed for the Rothschild household, options chandeliers, effective paintings, tapestries and marble columns and hosts seminars, gala dinners and cocktail evenings for each private and company occasions. It could cater for as much as 3,000 individuals.
Its many intimate rooms embrace the Louis XIII lounge and The Blue Room whereas The Cellars, former kitchens of the château, are linked to the principle constructing by a tunnel and home trendy tasting rooms.
Patrick Juhel (r), awarded the « Meilleur Ouvrier de France » title in 2000, is the Govt Chef overseeing the kitchens at Ferrières Fortress. Photograph by Columbia Hillen
The White Room, the previous music room of the Rothschild household, homes an intricate fresco on the ceiling with quite a few mouldings. The Grand Salon, within the coronary heart of the château, displays an impressive decor of ebony, bronze, marble and effective gold.
Patricia Liogier de Sereys (middle entrance) with Patrick Andrew Garrido, Worldwide Enterprise Improvement for Ecole Ferrières (rear middle) and buddies. Photograph by Columbia Hillen
Homeowners of the college and eating places additionally function the four-star, 232-room lodge, The Paxton Paris Marne La Vallée, positioned simply 800 meters away.
Our go to to Ecole Ferrières was facilitated by Patricia Liogier de Sereys, a real internationalist with a love for Paris. Mexico-born, Patricia lived within the US earlier than transferring to the Metropolis of Mild the place she established her personal hospitality firm Paris S’il Vous Plait with purchasers in a variety of sectors together with upscale inns and eating places.