Students in Laurene d'Andrea's French class at Bethel Middle School, dressed in their best attire, had an opportunity to savor the tastes and smells of France today when they took a field trip to award winning Bernard's Restaurant in Ridgefield.
Voted Best Overall Restaurant in CT, Best French, Best Brunch, Best Bistro & Best Wine List, by Connecticut Magazine, students were truly experienced French culinary delight.
After tasting the cuisine, which included Soupe a l'Oignon, Crêpe au Fromage and Saumon Grille, students had an opportunity to engage in a question & answer session with Chef Bernard.
About Chef Bernard
Bernard Bouïssou was raised in the St Etienne de Tulmont, France where his culinary apprenticeship began at the age of 13, in the tradition of many great European chefs. In 1984, he moved to the US, where his remarkable career began in New York City, working under Chef Daniel Boulud at Le Plaza Athenee and Le Cirque Restaurants. Bernard went on to become Sous Chef at Le Cygne and then Banquet Chef at Tavern on the Green, after which he worked as Executive Chef at La Panetiere in Rye, New York. Bernard and Sarah opened Bernard’s in March of 2000.