Ecole Superior de la Cuisine Francaise

       The very best school in Paris for producing bright young French chefs is unquestionably Ferrandi's Ecole Superior de la Cusine Francaise.  State of the art gleaming kitchens, that have machines and cooking materials,that only the best restaurants might have are there for the future glory of French cuisine. Here there are no cutting costs to preserve the rich heritage that France is so justly proud . 
Truffles and fois gras within 8 hours of being removed from fois gras ducks are whisked to Paris for their students.  If you are going to produce the best chefs in the world, then you provide them with the freshest, and the best raw materials to work with, irregardless of the costs. The school also has programs that produces  pastry chefs and bakers, in addition to fish mongers and caterers.
         I have had the pleasure of knowing this impressive school up close and personal, as my son Andre received his CAP in French cuisine from them in 2001.  Aimee and I were often invited to "degustation" lunches, prepared  by these budding chefs.  Oh la la!!!  Starting at 12:30, we usually waddled out around 4 pm, after being treated to multiple courses of exquisite foods and wines, lovingly prepared by these gifted young cooks.
            One of Paris's best guarded secrets, is the school's restaurant, where literally beautifully executed dished can be had for mere centimes.  The wines from renowned producers are likewise for a steal. 
        Each year, they have a weekend "portes ouverts", which I anxious await, where their kitchens are opened for the public to see and taste.    This weekend I nibbled with much delight the delicious samples provided by these future chefs , pastry chefs, bakers and caterers.  Vive la cusine Francais!!!
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