Cuisine - Captain Workshop

Fig leaf roasted duck breast, pears and figs with cassia bark 
24 September, 5 October, 15 October

Creamy Acquerello® risotto with saffron threads, cuttlefish and samphire
28 September, 2 November, 30 November

Court-bouillon poached line caught pollack, beurre blanc with citrus, young spinach leaves
1st October, 9 November, 3 December

Pan fried duck foie gras, “coco de Paimpol” beans, red pepper with Vera smoked sweet pepper, devil’s hair
8 October, 5 November, 16 November, 17 December

King prawn with spring onion and mild chilli ravioli, grey shrimp broth with lemon grass
12 October, 22 October, 12 November, 14 December

Creamy mushroom broth, golden chestnuts with celery, duck foie gras shavings
19 October, 29 October, 23 November, 26 November, 7 December

Burgundy choux pastries with Chablis wine, whipped cream with watercress
26 October, 19 November, 10 December

Thick “Iekjime certified” Bömlo salmon steak, beurre blanc with Provence citrus fruit, gnocchi with young spinach leaves 
21 December, 22 December, 24 December, 27 December, 29 December, 30 December

Yellow curry of root vegetables with spices, rapeseed oil, basmati rice with cardamom & lemon grass, mango chutney
11 January, 28 January, 9 March, 11 February

King prawn with spring onion and mild chilli ravioli, grey shrimp broth with lemon grass
12 January, 1 February, 23 February, 8 March, 23 March

Burgundy style snails with mushrooms cooked in a pot with a puff pastry lid
14 January, 2 February, 16 February, 22 March

The 64°C smoked egg, Jerusalem artichokes confit with duck magret, toasted buckwheat, parmesan cream 
18 January, 26 January, 8 February, 22 February, 4 March, 16 March

Oysters “spéciales’’ with a Champagne sabayon, toasted brioche
19 January, 15 February, 2 March, 18 March

Burgundy choux pastries with Chablis wine, whipped cream with watercress
21 January, 4 February, 25 February, 11 March

Brittany style scallops cooked in their shells
25 January, 9 February, 18 February, 1 March, 15 March