During this three hour cuisine workshop, participants work on a recipe for two and a half hours followed by a tasting.
In spring, the sun-drenched menu includes Green asparagus from Provence, soft-‘mollet’ egg, potato gnocchi with lemon, fried black olives. In autumn, the seasonal menu offers dishes including Pastry shell filled with frog legs with ‘vin jaune’ wine, wild mushrooms, watercress, and small Brittany monkfish “en papillote” with lime, fresh turmeric, basmati rice with lemon grass.
Chef Éric Briffard, One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF), and his brigade have created a range of seasonal recipes. Take control and become the admiral of your kitchen
Lamb fillet with a parsley crust, pearled jus, Joël Robuchon's famous purée, herb salad
24 May, 7 June, 21 June
Landaise chicken supreme with fresh lemon verbena, pearled jus, cocotte potatoes with fennel, preserved lemon, niçoise olives
17 May, 22 May, 31 May, 14 June
Red mullet cooked unilateral, courgettes with curry, almonds, chorizo and peppermint
6 June, 20 June
Fondant salmon from Cherbourg, "vin jaune" wine Bearnaise sauce, wild mushrooms, young spinach leaves
16 May, 30 May, 13 June
Thick cod steak “en papillote” with Noilly-Prat®, courgette marmalade with marjoram, apricot beurre blanc, black olives
5 July, 19 July, 2 August, 22 August, 12 September
Turbot “Dugléré” style with Champagne, Roseval potatoes with chives, salt and pepper, young spinach leaves
4 July, 5 September, 19 September
Tomato and crab meat mille-feuille, courgette pizzetta with peppermint and Provence honey, ewe’s milk ice cream
27 June, 12 July, 1 August, 15 August, 23 August, 30 August
Landes chicken supreme stuffed with almonds and apricots, chicken jus with fresh lemon verbena
11 July, 25 July, 8 August, 16 August, 29 August
Lamb fillet with a parsley crust, pearled jus, Joël Robuchon's famous purée, herb salad
21 June, 28 June, 26 July, 13 September
Milanaise-style veal escalope, home-made fresh tagliatelle with lemon, fondue tomato, basil, olives & anchovies
18 July, 9 August, 6 September, 20 September
Viennese-style pollack with cockles, “cocos de Paimpol’’ beans with seaweed butter, ink tuile
26 September, 11 October, 24 October, 22 October, 12 December
Pastry shell filled with frog legs with ‘vin jaune’ wine, wild mushrooms, watercress
3 October, 8 November, 28 November, 5 December, 13 December
Salmon from Cherbourg, genevoise sauce with Bouzy wine, pan-fried red kuri pumpkin with cassia bark and ginger
10 October, 7 November, 25 October
Small Brittany monkfish “en papillote’’ with lime, fresh turmeric, basmati rice with lemon grass
4 October, 17 October, 31 October, 15 November, 29 November
Aged Comté cheese soufflé and Cointreau® liqueur soufflé
27 September, 14 November, 6 December
Juniper berry roast venison fillet, poivrade sauce, pan-fried pineapple with lime, parsnip purée
18 October, 1st November, 21 November, 19 December
Chicken supreme stuffed with black truffle, Albufera sauce, root vegetables
24 December, 26 December, 28 December, 30 December
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