Les Cheneaux Culinary School Restaurant, where a nine-month culinary training program meets practical restaurant experience, culminates with real-life restaurant skills we all can enjoy.
This upscale restaurant isn’t big city glitz and glam but the perfect combination of farm-to-table food in a maritime setting.
They make everything from ketchup and mayonnaise to salad dressing and bread from scratch, using local ingredients where possible.
They get their beef for the burgers from Mackinac Highlander Beef where the Scottish Highlander cattle are raised in St. Ignace in the winter and Rudyard in the summer.
Black and white photos from circa the 1950s adorn the walls. And you won’t be left wondering who’s in the pictures, as small placards identify all but one of the images.
While the menu is laser-focused, you won’t feel limited in your selections.
Even with the small menu, the variety ranges from upscale choices typically found in fine-dining restaurants to casual pub-style varieties like soft pretzels and hamburgers.