Boston’s L’Espalier con­sis­tently receives “top restau­rant” awards, and Northeastern’s co-​​op stu­dents and grad­u­ates play no small role in its success.

Two co-​​op stu­dents are now employed full-​​time by New France, LLC, the parent com­pany of L’Espalier, which “Boston Mag­a­zine” has named both the No. 2 restau­rant in Boston and the city’s best French restau­rant. The com­pany also runs Sel De La Terre, which serves French cui­sine at three Boston area loca­tions, and Au Soleil, a catering com­pany and whole­sale bakery.

Since 2004, the uni­ver­sity has sent 12 stu­dents to work at L’Espalier. Sev­eral of them have joined New France full-​​time since grad­u­ating, including a pri­vate events coor­di­nator and a dining room man­ager. The com­pany also employs a former co-​​op stu­dent as part-​​time hostess.

Famed chef and pro­pri­etor of New France, Frank McClel­land, spoke highly of North­eastern co-​​op students.

I have been blown away by the matu­rity of the North­eastern stu­dents I have employed over the past five years and how open-​​minded they approach each posi­tion,” said McClel­land. “The stu­dents take their jobs very seri­ously and con­sis­tently go above and beyond what is expected of them.”

Lauren Loschiavo, a North­eastern alumna, worked at L’Espalier in a co-​​op job and returned shortly after to help the newly hired chief finan­cial officer learn the busi­ness. Loschiavo had another co-​​op posi­tion on the cor­po­rate side of New France during its expan­sion to a Sel De La Terre loca­tion and office, and the start of the catering com­pany. She grad­u­ated from North­eastern in 2008 with a degree in busi­ness admin­is­tra­tion and a con­cen­tra­tion in entre­pre­neur­ship and mar­keting. She is now the mar­keting man­ager of New France.

What is unique about the rela­tion­ship between L’Espalier and North­eastern is that I think we are the only restau­rant that hires co-​​ops,” said Loschaivo. “A lot of the people we hire have aspi­ra­tions of opening up their own restau­rant one day, and many end up staying in the hos­pi­tality industry.”

Kelly Daigle, an entre­pre­neur­ship and mar­keting major, recently fin­ished her co-​​op in New France’s cor­po­rate office. Daigle had applied for co-​​op posi­tions at sev­eral dif­ferent busi­nesses, but even after being offered a job at another com­pany, she decided to hold out for the job she really wanted—at New France.

Day to day, there were a lot of oper­a­tional tasks I was doing, from invoicing to accounts receiv­able and payable, cost analysis and mar­keting projects,” said Daigle. “Halfway through my co-​​op, though, the focus shifted to increasing web pres­ence, which was very interesting.”

She spoke of the wide range of oppor­tu­ni­ties she explored during her first co-​​op job and how her expe­ri­ence has been one of growth and oppor­tu­nity. “Lauren always had great tasks for me to do and gave me a lot of freedom to figure things out and make projects my own.”

Busi­ness majors, espe­cially those with mar­keting and entre­pre­neur­ship con­cen­tra­tions, typ­i­cally apply for the company’s co-​​op posi­tions. Loschiavo says she expects the rela­tion­ship between New France and North­eastern to con­tinue “until the end of time.”