La Friandise is the culinary
classroom of the GCCC Culinary Program. Each Fall and Spring, this beautiful facility
opens its culinary season with a variety of "classes" available to the public as
the "restaurant" La Friandise. Senior students attending classes
in La Friandise serve an imaginative and creative à la carte menu on
Tuesday and Thursday, by reservation, only. Seating is available at 11:30
a.m. 12:00 p.m.
The three-course lunch is $8.60, which includes sales tax.
Also in the Fall students prepare and serve the popular dining feature, "Cuisines of the World" class
on Monday and Wednesday. Usually these two days offer a plated and served, banquet-style
menu for one seating with reservations available at 11:55 a.m. The luncheon begins at
noon. The four-course menu is priced at $8.60 per person which
includes sales tax.
In the Spring semester, La Friandise trades the Cuisines of the World luncheon for two
evening dinners. Reservations are available for Monday and Wednesday evenings at 5:15 p.m.
and 6:00 p.m. The frequently changing menus emphasize the classical French cuisine as
was prepared during the lifetime of Escoffier. The menu is priced at $15.00.
Reservations must be made in advance through the Culinary Management office.
* without question, the most-often
asked question at La Friandise is, "What does that mean?’
In
early 1993, the Culinary Management team was in
search of a name that was both unique and appropriate for the vision that was destined to
be the marvelous "restaurant." We initiated a contest for anyone who wished to
submit suggestions. The rest is history and the name La Friandise
was born. Or
rather, re-created; this is an old French term that has several interpretations. One of
which is a sweet course served at some point following the entrée at the meal. It is
therefore, a treat, something to be anticipated and looked forward to. Friandise
may
also be a gift, again, something to be relished. We consider La Friandise
to be a place
for diners to meet and to enjoy the atmosphere, ambience and culinary delights that the
students create. At the same time, we remember that this is a classroom and that properly
combining fine service and food is work as both an art and as a practice.
