At L'Ecole Restaurant, International Culinary Center students in their final phase of training are the ones cooking your meal. With students from 80+ countries, the school’s international influence marries with fundamental French techniques. The result: deliciously diverse dishes made with the finest, freshest seasonal ingredients, delivered to your table with personal service and a remarkably reasonable price.
The student’s passion for gastronomy is met by that of their chef-instructors, who oversee the cooking in L'Ecole, plus the L'Ecole staff. Because of our ongoing day and evening classes, our menu changes eight times a year! It can be different during lunch, dinner and sometimes even varies on different days of the week.
Founded in 1984 as The French Culinary Institute in Soho, New York City, the International Culinary Center has been known as one of the best professional cooking and sommelier schools in the world. Our graduates include talents such as Bobby Flay, David Chang, Dan Barber, Christina Tosi and thousands more.