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| - $15 for a five course meal is a steal any way you look at it. The fact that your food is prepared by students on the verge of graduating from Le Cordon Bleu should instill some confidence that the meal will be good.
The students spend the last part of their training out on the floor, allowing them the chance to interact with their future potential clientele. I could see how nervous some of the wait staff was. It did not help that one guy was being told in front of the guest how he is doing an improper job. I am not a fan of this style of education, but it is a valuable lesson on serving etiquette.
The food was better than I was expecting. Yes, the price alone is a reason to try Technique, but the food was quite good. Few mess ups, but the implementation of questionnaires would go a long way. Meat is always the most difficult station to work.
First course was either the soup of the day or the three onion soup. My whole party got the latter, because our server suggested against the leek potato chowder. Our first course was superb. The rich broth was full of sweet onion goodness. The untoasted bread was a bummer, but it soaked up the soup well.
The second course was the duck confit and lobster salad. The dish was excellent, the poultry and seafood complemented each other nicely. The citrus dressing tied everything together.
The third course was the Technique salad. A mound of greens topped with eggs and avocado tossed in a French dressing. Both this dressing and the Caesar lacked a tang and were more on the creamy side. Neither were bad, but could use a little more acid.
For our main course; three of us got the filet mignon and one got the salmon. We ordered all proteins to be cooked medium rare, but they were rare. None of us are particular as long as it does not cross medium and over line. The meat was tender and flavorful. The beef dishes came with a pile of mashed potatoes, cauliflower in bechamel, roasted carrots, sauteed spinach, and bernaise sauce on the side. The dish was overall pleasurable. The salmon came out at the right temperature on top a won ton pouch of vegetables and a grilled pineapple slice. It was difficult to eat, but not bad taste wise.
Our last course was a choice between the trio of profiteroles or the creme brulee. The burnt cream was prepared in the classic fashion with a crust that gave a satisfying crack. It was accompanied with a chewy ginger cookie. The three flavors of ice cream puffs were also a good way to end the meal.
Remember to call ahead and make a reservation. I had accidentally came the week before and crashed an engineering awards dinner. Our waitress was nice enough to let us know that our tip does not go to them, but to the school, allowing me the chance to change it. I opted not to since the school uses the money for school trips and other educational activities. Just something to keep in mind when your bill comes around.
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