French Cuisine at TU Dublin

The restaurant of the Culinary Arts Department at TU Dublin was transformed into "Le Bistronome", when Third Year students created, prepared and served a five-course French menu for 30 invited guests.

The carefully-researched menu, including wine pairings, opened with Mousse de tomato et d’oignon followed by Limande sole, beurre blanc et capres. The main course was Duck juteaux, pomme pave et jus de canard. This was followed by a Sorbet basillic et citron vert and a Fondant au chocolat avec glace au praline for dessert.

The students developed the dishes and chose the wines.

George Smith, Warren McElhone, Mark Farrell and Dermot Seberry, Culinary Arts lecturers at TU Dublin, worked with the students over several months in researching and perfecting the preparation and service of the menu.

The guests from HospitalityeNews were "hugely happy" with the service and knowing that the future is bright with this calibre of students.