The first-year students of the BTS Hôtellerie Restauration at Lycée Paul Augier had a project to develop a menu at Atelier Alfred in Nice, with the donations collected being donated to this community café.
The Project
The students had one month to prepare the project, which took place on Friday, October 7. Two meals were planned, one team for lunch and another for dinner, each composed of 7 students in the kitchen and 7 students in the dining room. The imposed theme was vegetarian.
Thus, Nice Premium visited Atelier Alfred for lunch to discover the menu.
The Steps
After their teachers provided the general framework and guidelines for the project, such as the price of the menu or the raw material cost for the products, the students had to:
- Create the menus and recipes
- Find clients
- Take reservations
- Cook
- Handle table setup
- Welcome the clients
- Perform the service
- Clean up
On the Menu
Amuse-bouche : Socca – beet hummus
Starter : Pumpkin velouté – mushroom duxelle
Main course : Veggie Burger – sweet potato fries
Dessert : Pear crumble – red fruit coulis
L’Atelier Alfred
L’Atelier Alfred is a community café, entirely run by volunteers, aiming to foster connection and address social concerns.
Thus, in this coffee shop, all generations gather around a coffee, a muffin, or even during artistic and cultural workshops such as knitting, chess, conversational English, and writing. Atelier Alfred is above all a meeting place where kindness and sharing preside: “We work voluntarily but are greatly rewarded by these encounters,” the manager told us.
The donations collected with the menus will therefore be used to purchase a new refrigerator and also to continue maintaining this living space.
The Students’ Feedback
For the students, this project was a success, a good exercise, and above all, a way to step out of their comfort zone.
Juliette, who took care of the service, enjoyed being independent in the development of this project.
As for Maxime, who was in the kitchen, the vegetarian theme was a challenge because it was necessary to “find dishes and associate them with products so that together it gives a great taste,” but it brought out his inspiration.
