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Cuisine - Admiral Workshop

Paris - Hôtel de la Marine

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

Price: 165.00€

Duration: 3 hours

Recipes

Autumn Collection 2023

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

Winter Collection 2024

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


Spring Collection 2024

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

Summer Collection 2024

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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