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Help with les amis d'escoffier society dinner guidelines

post #1 of 2
Thread Starter 

Hey everyone

 

i hope someone can help me out. i go to J&W and as part of our cost control and menu planning class we have to build a 5 course menu, using the les amis d'escoffier society dinner guidelines.

my chef is being no help at all, i have researched the internet but have found nothing.

 

does anyone have any idea how those meals are supposed to be assembled? is there something specific that is not allowed to be used?

any help would be helpful.

 

 

Sincerely

Maya

BPA 2015

post #2 of 2

Not sure if you got an answer for this but generally there is only 1 rule on the menu. 1 dish must come directly from Escoffier's repertoire and 1 dish must come from your own.

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