During this two-hour cuisine workshop, participants prepare a recipe for an hour and a half, then it's time for tasting!
The recipes are adapted to the seasons; in summer, for example: Garden tomatoes, octopus with Espelette pepper, burrata, raspberry pesto with pomegranate; Fresh vegetable and king prawn spring rolls with Vietnamese sweet and sour sauce.
In winter, participants can choose from recipes including the 64°C smoked egg, Jerusalem artichokes confit with duck magret, toasted buckwheat, parmesan cream; Oysters “spéciales’’ with a Champagne sabayon, toasted brioche.
Chef Éric Briffard, One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF), and his kitchen brigade, have created a collection that will introduce you to the various regions of France and its overseas departments. Take the helm, steer the ship and become captain of your kitchen!
Fondant salmon from Cherbourg, cream of watercress from Île de France
8 June
Acquerello® risotto with curry, “marinière” style shellfish, samphire
11 June
Golden octopus with Espelette pepper, fennel & orange, virgin sauce
28 May
The 64°C smoked egg, Landes white asparagus cream, Memmi® botargo, peas and shoots
25 May, 4 June, 22 June
Chicken supreme with tarragon, “vin jaune” wine sauce, wild mushrooms, toasted brioche
1 June, 18 June
Burgundy choux pastries with Chablis wine, whipped cream with watercress
15 June
Garden tomatoes, octopus with Espelette pepper, burrata, raspberry pesto with pomegranate
6 July, 23 July, 3 August, 20 August, 7 September
Coconut sugar and Timut pepper torched Salma® salmon, courgettes, Bergeron apricot marmalade with basil
9 July, 20 July, 6 August, 24 August
Acquerello® risotto with golden chanterelle mushrooms, Bergeron apricots, courgette marmalade
13 July, 27 July, 10 August, 27 August
Organic quinoa trio, French green beans, white peaches, small golden chanterelle mushrooms, umé plum vinaigrette
2 July, 31 August
Fresh vegetable and king prawn spring rolls with Vietnamese sweet and sour sauce
25 June, 30 July, 17 August, 14 September
Red mullet “escabèche”, tangy Provençal vegetables with gooseberry
29 June, 16 July, 13 August, 3 September, 17 September, 21 September
Burgundy choux pastries with Chablis wine, whipped cream with watercress
10 September
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
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