Cuisine Demonstration

The 64°C egg, Landes white asparagus cream, Memmi® botargo, peas and shoots
25 May

Thick fondant Salma® salmon steak, cream of watercress from Île de France
8 June, 22 June

Acquerello® risotto with lemon, niçoise courgettes, Memmi® botargo shavings
6 July, 13 July, 20 July

Coconut sugar and Timut pepper torched Salma® salmon, courgettes, Bergeron apricot marmalade with basil
15 August, 17 August, 24 August

Garden tomatoes, raspberries, burrata, red pesto with pomegranate, Provençal fougasse
31 August, 7 September, 14 September, 21 September

Croque-Monsieur with buckwheat butter, cooked ham, île de France watercress
24 September, 26 September, 28 September, 1st October, 3 October, 5 October, 8 October, 10 October, 12 October, 15 October, 17 October, 19 October

Octopus with Espelette pepper, ''coco de Paimpol'' beans with seaweed butter
22 October, 24 October, 26 October, 29 October, 31 October, 2 November, 5 November, 7 November, 9 November, 12 November, 14 November, 16 November, 19 November, 21 November, 23 November

Mushroom broth, golden chestnuts with celery, duck foie gras shavings
26 November, 28 November, 30 November, 3 December, 5 December, 7 December, 10 December, 12 December, 14 December, 17 December, 19 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