Each week a student is responsible for being the chef. Henk Kuchlein, the gourmet instructor, says that students learn responsibility, work ethics, as well as the actual service of food and beverage.
Le Piment Rouge offers a different menu, which includes selections from all over the world. As appetizers, they offer assortments of salads and soups all expertly prepared with fresh vegetables and sauces. Main courses include dishes with white and red meat (according to your preference), cooked and served in distinctive ways.
Your menu at Le Piment Rouge ends with dessert, carefully prepared and presented to round off your dining in experience. Although Le Piment Rouge, is an educational environment in which students are personally responsible for everything from cooking to service, the atmosphere is quite professional. The students treat their guests with respect and elegant presentations. You have a very special opportunity to meet with a friendly staff while experiencing elegant service and delicious gourmet dishes. Lunch at Le Piment Rouge is more than just a meal, it is a fine dining experience.
Here is this week’s Menu:

(7,500,000 TL)
Smoked Trout
Smoked trout served on a bed of lettuce and a lemon Vinaigrette
or
French style farmer’s soup
or
Zucchini Bisque
An Italian zucchini soup
or
Tomato and cucumber salad
Thin slices of tomato and cucumbers arranged on a bed of lettuce
****
Sole “Colbert”
A traditional way of serving sole
or
Chicken Kiev
Lightly breaded Chicken breasts stuffed with garlic butter
or
Roast leg of Lamb
Boned leg of lamb seasoned with a traditional herb dressing
***
Fruit Bavarian
or
Apple Pie
Call ext. 5003 for reservations

Berrak Eyiceoğlu (COMD/III)