Year after year the delegations never cease to amaze as they share their culinary delights with as many people as possible. Château-Chinon was no exception to this on the evening of Sunday December 12th at the buffet held in the students’ refectory – larger than the training restaurant located one floor below.
But before the dishes could be served, they had to be prepared. And so the kitchens were invaded during the afternoon by the teachers and students of the different delegations for the preparation of their dishes – and all worked with great concentration and good humour.
When the gong sounded at eight o’clock the restaurant was full to the brim, the dishes were neatly lined up and the party was ready for the off. Many guests had been invited, including AEHT president Louis Robert as well as numerous sponsors and friends of the School. And when the buffet was declared open by Jean Michel Wautelet in the time-honoured fashion, the guests very nearly dashed to the tables in search of culinary discoveries.
there is no shortage of specialities – and there were plenty of others.
The throng calmed down a little as the plates were filled; and when the guests had left there was very little left in the serving dishes – proof, if any were needed, that the evening had been a complete success.
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