La Friandise is the culinary classroom of the GCSC Culinary Program. Each Fall and Spring, this beautiful facility opens its culinary season with a variety of "classes" available to the public as the "restaurant" La Friandise. Senior students attending classes in La Friandise serve an imaginative and creative à la carte menu on Tuesday and Thursday, by reservation, only. Seating is available at 11:30 a.m. 12:00 p.m. The three-course lunch is $10.00, which includes sales tax.
Also in the Fall students prepare and serve the popular dining feature, "Cuisines of the World" class on Monday and Wednesday. Usually these two days offer a plated and served, banquet-style menu for one seating with reservations available at 11:30 a.m. The luncheon begins at noon. The four-course menu is priced at $10.00 per person which includes sales tax.
In the Spring semester, La Friandise has the Cuisines of the World luncheon for as well as evening dinners. Reservations are available for Monday and Wednesday evenings at 5:15 p.m. and 6:00 p.m. The frequently changing menus emphasize the classical French cuisine as was prepared during the lifetime of Escoffier. The menu is priced at $20.00 for evening dinners.
Reservations must be made in advance through the Culinary Management office. Without question, the most-often asked question at La Friandise is, "What does that mean?" In early 1993, the Culinary Management team was in search of a name that was both unique and appropriate for the vision that was destined to be the marvelous "restaurant." We initiated a contest for anyone who wished to submit suggestions. The rest is history and the name La Friandise was born. Or rather, re-created; this is an old French term that has several interpretations. One of which is a sweet course served at some point following the entrée at the meal. It is therefore, a treat, something to be anticipated and looked forward to. Friandise may also be a gift, again, something to be relished. We consider La Friandise to be a place for diners to meet and to enjoy the atmosphere, ambience and culinary delights that the students create. At the same time, we remember that this is a classroom and that properly combining fine service and food is work as both an art and as a practice.
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