Technique Restaurant, The Signature Restaurant of Le Cordon Bleu

We were invited to attend a dining event at Technique Restaurant, the signature restaurant of Le Cordon Bleu. We were given a tour of the school and learn many interesting facts about the school; one being that the Le Cordon Bleu of Orlando holds the Guinness World Record of making the largest creme brulee!
Interestingly enough, this well-known school has a student-run restaurant where the students have the opportunity to put their skills to the test to both front of the house and back of the house functions. They offer an elegant meal at an affordable price; 3-courses meal for $10.00 or 4-courses at $15.00. You can walk-in and dine but it is highly recommended that you make a reservation. They currently only take reservation through Open Table.
We were lucky enough to be hosted by the most hospitable staff Le Cordon Bleu. We were provided a menu and this is what we chose for the following:

French Onion Soup

Sour Dough Crouton with Melted Gruyere
French Onion Soup
I chose to start with their French Onion Soup. It had a slightly sweeter taste due to the Vidalia Onions used in the soup. It was not the best but it was still pretty tasty.

Caprese Salad

Fried Mozzarella, Heirloom Tomatoes, Roasted Red Peppers, Basil, Olive Oil, Balsamic Vinegar Reduction
Caprese Salad
Al and I both order the Caprese Salad. I was not sure what I was going to get or how it was going to come. The flavor was wonderful! It was crispy and the cheese was fresh.


Corn and Fava Bean Succotash, Tomato Marmalade
I love to order fish. This was a great fish entree but seemed to be cooked a little too much because the fish ended up with a dry texture. I like the combination with with the corn and fava beans; it makes a great addition of both texture and flavor.

Filet Mignon

with Tomato Hollandaise House-made Fries, Roasted Zucchini Salad
Filet Mignon
This was Al’s dish. He went with the Filet Mignon. The side of fries came with a mini ketchup bottle. It was so cute! The filet was cooked properly but it was lacking flavor. Al is a bit of a steak snob being as that he is Brazilian.

Bananas Foster

Prepared Tableside with Homemade Vanilla Ice Cream
Table side Banana Fosters
As for our final course of our dining journey, there was a presentation of Banana Fosters. It was both entertaining and informative. The banana fosters tasted good but I wish I had room for more!

Overall experience at Technique Restaurant was very enjoyable and pleasant. The food quality is great but the flavor is about average. Keep in mind though that this is a student-run restaurant so there are some kinks to work out as they gain more working experience during their final course in training. Of course, they need more guest to dine with them in order to gain more real-world experience in both front of the house and back of the house.
I would come back again to try other items on their menu. I mean, it is not like I would be breaking the bank with a 4-course meal at $15.00. These are culinary students who need more practice before going out into the real, culinary, working world and so I applaud their effort and passion to want to work in the restaurant and hospitality business.

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