Despite the new surroundings created by the recent pharaonic building work, memories of youth are still flooding back as you walk down the many corridors leading to restaurants, bars and, of course, classrooms. Everything has changed atEHL since I graduated a few springs ago, and it’s with great pleasure that I’ve taken charge of the application restaurant Le Berceau des Sens run by former Le Flacon chef Lucrèce Lacchio. On the menu: Gambero Rosso shrimps, physalis condiment, orange blossom milk and arugula pesto, an elegant and refined starter that is a real highlight of this gastronomic institute.
