Tourisme et de Gestion Hôtelière avec la certification académique de l' Ecole Hôtelière de Lausanne
In accordance with the faculty curriculum, the 2nd year students must collaborate on a project where teamwork is essential in order to acquire managerial competencies and combine practice with theory. This year, the second group chose the theme, “Moulin Rouge.”
In April of 2016, the students created, planned and executed their banquet event. The SFHM hosted over 190 guests for a special evening of entertainment and French culinary delights.
The entire La Gastronomique ballroom was transformed into a Parisian club with French décor and costumed staff, keeping in line with the theme of the evening. Upon entry, guests were required to pass through a wall of fame, highlighting the most famous French entertainers of the day.
Guests were treated to a live show with a variety of performers which not included singing and dancing, but acrobatic acts as well. The students prepared and served a dinner which consisted of an apple salad with coriander, bresaola, and goat cheese with chives, steamed salmon with pistachio and lemon zest wrapped in spinach leaves, Brazilian beef tenderloin with mushroom duxelles and white wine, passion fruit sorbet, and green lime coulis with ganache framboise and bavaroi vanilla. All dishes were named for the Moulin Rouge’s starring artists including Colette, Mistinguett, and Pétomane.