Chef Nils Noren, Executive Chef, L'Ecole; VP of Culinary Arts, FCI

L'Ecole, France

Start your evening with a behind the scenes look at L'Ecole's teaching kitchens. Then indulge in a dessert and a unique Continental cocktail featuring rare Grapefruit Thai Basil Tea, included with your meal. Take home a sample of the exotic tea along with the recipe.

Signature Dish Contest Average Ratings
Average Rating

5.0

Scallop and Sea Urchin

Seared scallop and sea urchin with smoked potato cream and an apple curry vinaigrette

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Ratings and reviews are closed. But you can sign in to post comments. The Top 3 will be announced by Tom on May 13th.

Comments & Reviews

Review
Average Rating
Rating:

This was one of the best meals that we have, and the signature dish was very creative in composition and tast, cooked to a perfection and was very special even in this great meal.

malka on May 7 at 05:09 pm

New York Magazine

462 Broadway, New York, NY 10013 at Grand St.
212-219-3300
Price Range: $$$$
Reader Rating: 10.0 out of 10
Cuisine: French
Profile:

L'Ecole at The French Culinary Institute could be Manhattan's most instructive dining out experience; the food at this neat Soho spot is carefully prepared by FCI students. If the kitchen is their classroom, then your plate is their homework. Instructors supervise cooks as they craft French standards--items like bouillabaise, sweet breads, and house pates--as well as more contemporary fare, like seared bluefin tuna with ginger and coriander in a pepper crust. While eating at L'Ecole can be quite enjoyable, the best part of dining here is being part of the chefs' education…

Read Full Review at nymag.com...
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