During this three hour cuisine workshop, participants work on a recipe for two and a half hours followed by a tasting.
In spring, the sun-drenched menu includes Green asparagus from Provence, soft-‘mollet’ egg, potato gnocchi with lemon, fried black olives. In autumn, the seasonal menu offers dishes including Pastry shell filled with frog legs with ‘vin jaune’ wine, wild mushrooms, watercress, and small Brittany monkfish “en papillote” with lime, fresh turmeric, basmati rice with lemon grass.
Chef Éric Briffard, One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF), and his brigade have created a range of seasonal recipes. Take control and become the admiral of your kitchen
Juniper berry roast venison fillet, poivrade sauce, pan-fried pineapple with lime, parsnip purée
3 November, 8 December
Viennese-style pollack with cockles, “cocos de Paimpol” beans with seaweed butter, ink tuile
17 November, 24 November, 1 December
Aged Comté cheese soufflé and Cointreau® liqueur soufflé
10 November, 15 December
Small Brittany monkfish “en papillote” with lime, fresh turmeric, basmati rice with lemon grass
2 November, 7 December, 22 December
Salmon from Cherbourg, genevoise sauce with Bouzy wine, leek and Roseval potatoes with chive butter
16 November, 30 November, 21 December
Pastry shell filled with frog’s legs with ‘vin jaune’ wine, wild mushrooms, watercress
9 November, 23 November, 14 December
Local beef steak, pepper sauce, winter vegetables cooked with bone marrow
12 January, 2 February, 23 February, 8 March
Truffled chicken supreme, Albufera sauce, root vegetables cooked in chicken broth
5 January, 26 January, 16 February, 1 March, 22 March
Squab and foie gras in a seed crust, beetroot with pomegranate molasses
19 January, 9 February, 15 March
Brittany scallop carbonara, green cabbage with ginger, red kuri pumpkin purée
4 January, 25 January, 15 February, 29 February, 21 March
Risotto style celeriac with fresh black truffle, roast chicken wings with pearled jus
18 January, 8 February, 14 March
Leek and Maroilles cheese flamiche, baby endive salad
11 January, 1 February, 22 February, 7 March
Green asparagus from Provence, soft-‘mollet’ egg, potato gnocchi with lemon, fried black olives
28 March, 4 April, 11 April, 18 April, 26 April
Lamb fillet with a parsley crust, pearled jus, Joël Robuchon's famous purée, herb salad
29 March, 3 May, 24 May, 7 June, 21 June
Landaise chicken supreme with fresh lemon verbena, pearled jus, cocotte potatoes with fennel, preserved lemon, niçoise olives
22 March, 25 April, 10 May, 17 May, 31 May, 14 June
Red mullet cooked unilateral, courgettes with curry, almonds, chorizo and peppermint
5 April, 9 May, 6 June, 20 June
Fondant salmon from Cherbourg, "vin jaune" wine Bearnaise sauce, wild mushrooms, young spinach leaves
12 April, 19 April, 2 May, 16 May, 23 May, 30 May, 13 June
Thick cod steak “en papillote” with Noilly-Prat®, courgette marmalade with marjoram, apricot beurre blanc, black olives
5 July, 19 July, 2 August, 22 August, 12 September
Turbot “Dugléré” style with Champagne, Roseval potatoes with chives, salt and pepper, young spinach leaves
4 July, 5 September, 19 September
Tomato and crab meat mille-feuille, courgette pizzetta with peppermint and Provence honey, ewe’s milk ice cream
27 June, 12 July, 1 August, 15 August, 23 August, 30 August
Landes chicken supreme stuffed with almonds and apricots, chicken jus with fresh lemon verbena
11 July, 25 July, 8 August, 16 August, 29 August
Lamb fillet with a parsley crust, pearled jus, Joël Robuchon's famous purée, herb salad
21 June, 28 June, 26 July, 13 September
Milanaise-style veal escalope, home-made fresh tagliatelle with lemon, fondue tomato, basil, olives & anchovies
18 July, 9 August, 6 September, 20 September
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