First of all "le 28" is a restaurant made for the Students in "Hotelerie and restauration" to train and improve and get their first hand on it. So you have to keep this in your mind before deciding. Me I enjoyed my service team, each serving team has three main persons like in the pure French tradition a Maitre D', a chef de rang and an officiant. I had Loic, Laura and Jordan, actually all 3 in their second year term with previous experience before, especially for Jordan who was as a fish in the water. Le 28 is actually the gastronomic restaurant of the school, I did not try the other one but will do next time around. For the menu nothing to complain, 3 apetizers choices, 3 main dish, two cheeses, and two desserts, of course "amuses bouche" and mignardise. When you come in you are offered a choice of two Coktails or a glass of champagne at a very reasonable price. The menu changes weekly and so when I will describe my dishes you might not have the same ones. I choose to start with a "pintadeau en croute" - a traditional form of dishes, and my wife took un oeuf parfait sur une nage de Potimarron. I have to say that the realization of her dish was even more impressive than mine, and in both cases the taste was there. For the main dish we share a "cote de cochon" avec hazelnut crust, served with some gnocchis and some veggies. Here also no discusion, perfect equilibrium between size of dish and taste and mix of textures. We decided on the Tiramisu d'epoisse instead of the traditional cheese platter. I was curious about it and I have to say that it was a very pleasant surprise. For dessert , my wife took the millefeuille and I took the Paris Brest. I am an adept of Jaques Genin Millefeuille and I have to say that this one was very good, for the Paris Brest a relooking of the pastry very good too but missing a little something. Regarding the food everything was perfect and I just mentionned to them few little things which would have made it more than perfect. The first one, is that they could have have had the dishes hot so like this the content would have stayed warmer. the second is that the pears in the tiramisu could have been more caramelized, I guess they were when they dressed their verrines but lost it by the time they got to me. For me who started in restaurants when I was young, it was very pleasurable to see these new students improving their skills in front of me. They tried very hard of course a couple of them I noticed were already ready to fly in the professional world. Now cherry on the cake the menu is fixed at 30 euros for lunch and 45 for diner, the wine is sold at cost, and the selection is wide enough to satisfy the taste of many. I took the opportunity of having their coktails, try their champagne and also please myself with a nice Crozes Hermitage. So two persons, two coktails, mineral water half a bottle of champagne, a bottle of wine and a gastronomic diner for 120 euros, unbeatable. I left 30 euros tip because I really had the feeling that my team bend backward to please my wife and I. make sure you book at least a week in advance. The places are limited and without reservation very little chance to get a seating. You can always try to got around 12:45 in case of no show. Do not be scare when getting there the restaurant in inside the school, and enjoy the view of the kitchen with the other students preparing the meals.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.