EHL Updates

Berceau des Sens ( BDS ) — Yup , we' ve all been there , one way or other Whether you kept returning for delicious meals and a unique experience , or simply serving drinks in your preparatory years at EHL This place brings many of us a sense of home An ever - evolving ambiance with fresh - faced students every semester ( even earning a Michelin Star). Read the interview with Aymeric Le Vot to learn how BDS is managed

Interview with Aymeric Le Vot

Can you tell us a bit about yourself and what you do at EHL?

ALV: Firstly, thank you for having me for this interview, it ' s great to be here I ' m the Fine Dining Manager of the Berceau des Sens restaurant since December 2021, so I am a newcomer * laughs*. I came from Paris where I spent 12 years in a Parisian Palace where I climbed the ladder until I arrived here at EHL I left Paris to come here , to have this role of room manager, to accompany the teachers here , who are permanently with the students from morning to night. My role is to bring the gastronomic vision that I unearthed during my 12 years at the Plaza Athénée Paris , and to continue , assisting my team to further flourish the Berceau des Sens (as it ' s grown since 2019, winning its impressive Michelin Star). I am here to help EHL in this process of always going further. I ' m extremely delighted to have joined EHL .

My role is to bring the gastronomic vision that I've unearthed during my 12 years at the Plaza Athénée Paris, assisting my team to further flourish the Berceau des Sens.

Why did you choose to work at EHL and not elsewhere ?

ALV: In my previous experience , I had the opportunity to work a lot with trainees and apprentices and , to me , the support of young people is key in the job we do Our job is not easy ; the hours are difficult, and the job requires a lot of reflection , and ongoing flexibility And today, I think that after the experience that I ' ve had , arriving here at EHL has allowed me to bring my gastronomic experience in the sense of spreading valuable knowledge .

I think that EHL has everything that it entails, both regarding the student side and as well the educational spectrum. In addition, here at the Berceau des Sens, we are lucky to have a restaurant that that is also open to the outside world.

This Michelin Star award also allowed us to have an excellent level of gastronomy, further permitting our students to discover extremely valuable things in advance that I'm confident will help them stand out during their internships later on. Personally, EHL to me was a fantastic place to spread my word, contributing to the school's dynamic gastronomical side.

We're proud to say that the BDS was the first training restaurant in the world to receive a Michelin Star. What's the impact of such a prestigious award on the students?

ALV: Yes, the impact, in the end, is not regarding the professionals or the teachers who are in the restaurant, rather it affects the students. A Michelin Star rings a bell in the students' ears and it puts a little extra pressure to perform There are some who arrive and who have never been to this kind of place This stressful side and this aspect of the unknown play with our students' minds in vigorous ways.

And we should be extra proud! There is rather a large gap between winning a Michelin Star and having mainly students accompanying you during service Three-quarters of the service is done by the students This is huge!

So, yes, the Michelin Star put BDS in a limelight, helping showcase our students' potential, and bringing further notoriety to EHL. This reputable award serves to demonstrate that all our continuous hard work is being paid off And we're ready to keep the wheel turning for years to come

What are the biggest challenges in your role ?

ALV: My role is quite interesting . I went from a 100% industrial world to a 50% educational and 50% professional world , and that was the biggest challenge for me when I arrived Even though I was used to learning from students , here it ' s from morning to night. Whenever we have students on duty at BDS , it only lasts 2 weeks , which is very short. So , they arrive on the first Monday, it ' s a total discovery in a variety of things : to put a glass or set a place on a table ; these must all be shown and explained . To me , the biggest challenge is and has been , to adapt to this pedagogical side where pedagogy is really part of the restaurant

How do you see the BDS restaurant in 3 to 5 years ?

ALV: Reach for the stars * laughs*. Well , we always hope for more stars , if the Michelin Guide thinks we are deserving I think two would be quite good

But the best direction for Berceau des Sens is to continue to do what it has been doing for years : accompanying its students , and teaching the professional team Our students are simply great ! There' s so much benevolence and the supervisors are filled with valuable experience All this knowledgesharing allows our students to know in their very first semester, before ever leaving for their internship , what they are getting into . Having so much experience in advance is a wonderful superpower.

We have had two years of pandemic and a lot of changes and innovations . What innovations are underway for BDS and what about the new campus ?

ALV: Well , BDS has physically transformed not too long ago The idea is to continue this change to bring more of this exciting contemporary side to the restaurant This means : changing the crockery and perhaps the furniture too The idea is to evolve with time , to do what we do today, but be more hightech .

Today, the old gastronomy is disappearing , little by little But that doesn ' t mean that gastronomy itself is disappearing It ' s just that there were ways of doing things before which are now sometimes becoming obsolete The important thing for us now (and in the upcoming years ), is to move forward with what is being done today in the field in Switzerland , France , and the fine dining universe .

ENJOY A MICHELIN STAR DINNER FROM A PLACE YOU CAN CALL HOME.

WE ARE ALWAYS HAPPY TO WELCOME BACK OUR ALUMNI.

To wrap up, do you have a message for Alumni who are reading this?

ALV: For Alumni who were lucky enough to discover the Berceau des Sens in its current splendor, where it is now, and with this contemporary progression (whether it's the room or the kitchen), we invite you to come back and see the familiar teacher faces again

For Alumni, this is the opportunity to discover the new BDS location

The message to Alumni is: don't forget what you have learned here. And don't hesitate to visit us whenever you feel nostalgic.

Stop by

We'll be waiting for you, as always.

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