Cuisine - Admiral Workshop

Paris - Hôtel de la Marine

Dive into a three-hour culinary adventure, where you will have the opportunity to create a seasonal dish under the expertise of our chefs for two and a half hours, before enjoying your creations in a friendly tasting session.

The carefully crafted menus evolve with the seasons. In autumn, be tempted by a succulent Juniper berry roast venison fillet, poivrade sauce, pan-fried pineapple with lime, parsnip purée. In winter, indulge in a Local beef fillet, pepper sauce, winter vegetables cooked with bone marrow.

Let Chef Éric Briffard, one of the Meilleurs Ouvriers de France (MOF), and his brigade guide you through an immersive experience in the art of seasonal cuisine. Take the reins of your culinary journey and become the captain of your own gastronomic ship!

Book now and embark on an unforgettable flavour journey.

This course is now fully booked. Please click on the button below to be added to the waiting list.

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Recipes

Spring: from 26 march to 20 june

Green asparagus from Provence, soft-‘mollet’ egg, potato gnocchi with lemon, fried black olives
26 March, 10 April, 25 April, 7 May, 14 May, 6 June

Lamb fillet with a parsley crust, pearled jus, Joël Robuchon's famous purée, herb salad
27 March, 4 April, 18 April, 2 May, 15 May, 22 May, 30 May, 11 June, 20 June

Red mullet cooked unilateral, courgettes with curry, almonds, chorizo and peppermint
28 March, 9 April, 17 April, 9 May, 21 May, 4 June, 19 June

Landaise chicken supreme with fresh lemon verbena, pearled jus, cocotte potatoes with fennel, preserved lemon, niçoise olives
2 April, 11 April, 8 May, 23 May, 5 June, 12 June

Fondant salmon from Cherbourg, “vin jaune” wine Bearnaise sauce, wild mushrooms, young spinach leaves
3 April, 16 April, 30 April, 16 May, 29 May, 13 June
Summer: from 25 june to 19 September

Thick cod steak “en papillote” with Noilly Prat®, courgette marmalade with marjoram, apricot beurre blanc, black olives
25 June, 9 July, 24 July, 7 August, 22 August, 5 September

Lamb fillet with a parsley crust, pearled jus, Joël Robuchon’s famous purée, herb salad
26 June, 10 July, 25 July, 8 August, 27 August, 10 September

Turbot “Dugléré’’ style with Champagne, gnocchi with lemon, young spinach leaves
27 June, 11 July, 30 July, 13 August, 28 August, 11 September

Roast veal filet mignon with sage, homemade fresh tagliatelle with lemon, fondue tomato, olives & anchovies
2 July, 17 July, 31 July, 14 August, 29 August, 12 September

Tomato and crab meat mille-feuille, courgette pizzetta with peppermint and Provence honey, ewe’s milk ice cream
3 July, 18 July, 1^stAugust, 15 August, 3 September, 18 September

Landes chicken supreme stuffed with almonds and apricots, chicken jus with fresh lemon verbena
4 July, 23 July, 6 August, 21 August, 4 September, 19 September

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Cuisine - Admiral Workshop

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