Student awarded Lebec-Fin meal

Like most University students, College sophomore Seema Dosani had heard vague rumors about that mysteriously fancy eating enclave called Lebec-Fin. And like many students dreaming of eating at this fine restaurant, visions of luxurious interiors of imported marble, Baccarat crystal and fine Corinthian leather were her expectations. Then maybe a handsome Christian Dior floor model named Antoine would introduce himself as her waiter, she thought. In his flawless Parisian French he would recite the night's specials and uncork the Dom Perignon. To Dosani's surprise, this fantasy turned into reality on Sunday for her and her fortunate guest, Wharton and Engineering Junior Jason Ng. Dosani's extravagant dinner became reality after she purchased the luckiest number in the Association Internationale Des Etudiants en Sciences Economiques et Commerciales fundraising raffle held last week. "A friend of mine told me to buy a ticket off of him," she said. "So I bought two." By the end of the week she had vague memories of the transaction. "I totally forgot about it," she said, "When I got the message, it was like [winning] Wheel of Fortune." AIESEC is an undergraduate organization which strives to bring international programming themes to the University. The raffle was a fund-raising event that awarded six prize gift certificates to area restaurants, including Lebec-Fin, Beijing, Tai Singha House, O'Hara's Fishhouse, Gulf Coast and Genji. Dosani, who won the most coveted one, hardly believed her ears when she listened on the phone. "I was 'Oh-my-godding' about 10 times until it registered," she said. She said she was happily anticipating her night downtown. "I was so excited to go" she said. In retrospect, however, the dining experience was nothing beyond her wildest dreams, she said. The interiors did not resemble a French country chateau, and the ambience was nothing extraordinary. The waiter was not fluent in French, and the food "was not the best I've ever had," she said. Although her expectations were not fully met, Dosani said she enjoyed her meal and thought the restaurant staff was sophisticated. "It was a six course meal, and it was classy, very classy," she said. "The presentation [of the meals] was beautiful."