For Easter, treat yourself to an unforgettable gastronomic experience at Le Cordon Bleu Hôtel de la Marine, Place de la Concorde!
Join our special Easter wine-pairing workshop and let our Le Cordon Bleu Chef guide you in preparing your meal together, all in a friendly and gourmet atmosphere. Discover the perfect wine pairings that will elevate your dishes and delight your guests.
Afterwards, settle into our elegant dining room to savour the starter and dishes prepared during the workshop, in a refined setting ideal for celebrating Easter in a convivial atmosphere.
Book now for a moment of culinary excellence and the discovery of flavours!
Recipes
Easter Menu - Wine-Pairing Lunch
18 April from 12:30 pm to 2 pm - €125
Appetizer: Green asparagus from Provence, gnocchi with lemon, tomato, fried black niçoise olives
Champagne Taittinger – « Prestige Rosé » Brut
Easter Allaiton lamb from Aveyron
- Roasted rack of lamb with green harissa
- Spiced lamb shoulder with young spring vegetables
AOP Hautes Côtes de nuits « Louis-Auguste » 2022 David Duband
Frozen ewe’s milk yoghurt with olive oil, candied kumquat
Gariguette strawberries, light tonka bean cream, marigold leaf sorbet
AOP Jurançon « Uroulat » 2018 Charles Hours
Sweet Treats
Easter Menu - Wine-Pairing Dinner
17 April, 18 April, 19 April from 7:30 pm to 10 pm - €185
Appetizer: Green asparagus from Provence, gnocchi with lemon, tomato, fried black niçoise olives
Champagne Taittinger – « Prestige Rosé » Brut
Golden scallops in buckwheat butter, watercress velouté
AOP Chablis « Saint-Pierre » 2022 Domaine Jean et Sébastien Dauvissat
Easter Allaiton lamb from Aveyron
- Roasted rack of lamb with green harissa
- Spiced lamb shoulder with young spring vegetables
AOP Saint-Emilion Grand Cru 2019 – Clos Saint Emilion
Frozen ewe’s milk yoghurt with olive oil, candied kumquat
Gariguette strawberries, light tonka bean cream, marigold leaf sorbet
Renardat-Fache, Cerdon rosé Méthode Ancestrale 2022
Sweet Treats
Our natural leaven bread, made with heritage flours is low in gluten, easier to digest and tastier. Made by Le Cordon Bleu Paris institute boulangerie Chefs.