Cuisine - Captain Workshop

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, 11 February

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

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

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

Oysters “spéciales’’ with a Champagne sabayon, toasted brioche
15 February, 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, 18 February, 1 March, 15 March

Fondant Bömlo salmon, cream of watercress from Île de France
25 March, 26 April, 10 May, 7 June

Acquerello® risotto with curry, “marinière’’ style shellfish, samphire
29 March, 29 April, 27 May, 21 June

Golden octopus with Espelette pepper, fennel & orange, virgin sauce
1^er April, 3 May, 17 May, 24 May, 3 June

Chicken supreme with tarragon, “vin jaune” wine sauce, wild mushrooms, toasted brioche
19 April, 13 May, 31 May

Green asparagus from Provence, 64°C egg, Maltaise sauce, Memmi® botargo shavings
5 April, 10 June

Vegetable and king prawn rolls with Vietnamese sweet and sour sauce
8 April, 6 May, 14 June

The 64°C smoked egg, Landes white asparagus cream, Memmi® botargo, peas and shoots
12 April, 22 April, 20 May

Burgundy choux pastries with Chablis wine, whipped cream with watercress
15 April, 17 June