64°C smoked egg, Jerusalem artichoke, duck magret, parmesan cream

Come and enjoy a unique gastronomic experience by learning how to prepare this refined dish.

During this workshop, you will discover the secrets behind creating the 64°C smoked egg, Jerusalem artichokes confit with duck magret, toasted buckwheat, and parmesan cream. You will learn how to elevate each element of the plate by mastering cooking techniques and flavour combinations with precision and creativity.

A moment of sharing and culinary expertise to enrich your cooking and take it to the next level.