Cuisine Demonstration

Croque-Monsieur with buckwheat butter, cooked ham, île de France watercress
25 September, 28 September, 2 October, 5 October, 9 October, 12 October, 16 October, 19 October

Octopus with Espelette pepper, ''coco de Paimpol'' beans with seaweed butter
23 October, 26 October, 29 October, 30 October, 2 November, 5 November, 6 November, 9 November, 13 November, 16 November, 20 November, 21 November

Mushroom broth, golden chestnuts with celery, duck foie gras shavings
27 November, 30 November, 4 December, 7 December, 11 December, 14 December, 18 December

Mushroom broth, golden chestnuts with celery, duck foie gras shavings
21 December, 22 December

Thick “Iekjime certified” Bömlo salmon steak, beurre blanc with Provence citrus fruit, gnocchi with young spinach leaves
26 December, 27 December, 28 December, 29 December

Pumpkin & butternut velouté with ginger, cassia bark cappuccino, walnut crumble
11 January, 18 January, 25 January, 1 February

The 64°C egg, Jerusalem artichokes confit with duck magret, toasted buckwheat, parmesan cream
8 February, 15 February, 22 February, 1 March

Burgundy choux pastries with Chablis wine, whipped cream with watercress 
8 March, 15 March, 22 March