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Je suis en terminal bac pro cuisine et j'ai fait mon oral d'anglais sur mon stage je voudrais s'avoir si ont pouvais corrigé mes fautes ?
I did my training period in Hotel Restaurant " Auberge des templiers " in the center of France the doorstep of the loire valley and the sologne, one hour from Paris. The gastronomie restaurant is five-stars and one micheline star. It's relai château extented on six hectars the magnificient parkland with a swimming pool. The typical façade of the main building with its superb half-timbering and pink brick. At the entrance to a large red carpet and a large fine place, the décoration is old fashion. I woorked five weeks, I start the fife of january to te fife of frebrery. During this training period I sleep above the kitchen. I started at ten O'clock. My day off are saturday and sanday. I worked in the pantry with japanese, the kitchen is traditionally french with products from Japon. There were for menus beetween fifty five euros and hundred twenty euros. The speciality of chef is foie gras with lime and filet of beef with wasabi accompagned a juice of sésame and the speciality of restaurant of desserte is glace sthurtone and tea matcha. I liked my training period because I learned to work with a culture other than that of France.

merci :)

Sagot :

I did my training period in Hotel Restaurant " Auberge des Templiers " in the center of France the doorstep of the Loire valley and the Sologne, one hour from Paris. The gastronomic restaurant is five-stars and one Micheline star. It's really château extended to six hectares the magnificent parkland with a swimming pool. The typical façade of the main building with its superb half-timbering and pink brick. At the entrance to a large red carpet and a large fine place, the décoration is old fashion. I worked five weeks, I start the five of January to the five of February. During this training
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