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Cuisine - Captain Workshop

Paris - Hôtel de la Marine

During this two-hour cuisine workshop, participants prepare a recipe for an hour and a half, then it's time for tasting!

The recipes are adapted to the seasons; in summer, for example: Garden tomatoes, octopus with Espelette pepper, burrata, raspberry pesto with pomegranate; Fresh vegetable and king prawn spring rolls with Vietnamese sweet and sour sauce. 

In winter, participants can choose from recipes including the 64°C smoked egg, Jerusalem artichokes confit with duck magret, toasted buckwheat, parmesan cream; Oysters “spéciales’’ with a Champagne sabayon, toasted brioche.


Chef Éric Briffard, One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF), and his kitchen brigade, have created a collection that will introduce you to the various regions of France and its overseas departments. Take the helm, steer the ship and become captain of your kitchen!

Price: 110.00€

Duration: 2 hours

Autumn Collection 2023

Creamy Acquerello® risotto with saffron threads, cuttlefish and samphire
31 October

Court-bouillon poached line caught pollack, beurre blanc with citrus, young spinach leaves
2 December

King prawn with spring onion and mild chilli ravioli, grey shrimp broth with lemon grass
7 November, 21 November, 12 December

Creamy mushroom broth, golden chestnuts with celery, duck foie gras shavings
14 November, 25 November, 5 December, 19 December

Pan-fried duck foie gras, ‘‘cocos de Paimpol” beans, red pepper with Vera smoked sweet pepper, devil's hair
4 November, 18 November, 9 December, 23 December

Fig leaf roasted duck breast, pears and figs with cassia bark
11 November, 16 December

Burgundy choux pastries with Chablis wine, whipped cream with watercress
28 November


Winter Collection 2024

The 64°C smoked egg, Jerusalem artichokes confit with duck magret, toasted buckwheat, parmesan cream
6 January, 6 February, 20 February, 12 March

Yellow curry of root vegetables with spices, rapeseed oil, basmati rice with cardamom & lemon grass, mango chutney
16 January, 23 January, 27 February

King prawn with spring onion and mild chilli ravioli, grey shrimp broth with lemon grass
20 January, 3 February, 17 February, 9 March

Brittany style scallops cooked in their shells
13 January, 27 January, 10 February, 24 February, 2 March, 16 March

Burgundy choux pastries with Chablis wine, whipped cream with watercress
13 February, 19 March

Oysters “spéciales’’ with a Champagne sabayon, toasted brioche
9 January, 30 January, 5 March

Spring Collection 2024

Fondant salmon from Cherbourg, cream of watercress from Île de France
26 March, 20 April, 4 May, 8 June

Green asparagus from Provence, 64°C egg, Maltaise sauce, Memmi® botargo shavings
30 March, 13 April

Acquerello® risotto with curry, “marinière” style shellfish, samphire
16 April, 7 May, 11 June

Fresh vegetable and king prawn spring rolls with Vietnamese sweet and sour sauce
6 April

Golden octopus with Espelette pepper, fennel & orange, virgin sauce
23 April, 21 May, 28 May

The 64°C smoked egg, Landes white asparagus cream, Memmi® botargo, peas and shoots
30 April, 18 May, 25 May, 4 June, 22 June

Chicken supreme with tarragon, “vin jaune” wine sauce, wild mushrooms, toasted brioche
2 April, 27 April, 14 May, 1 June, 18 June

Burgundy choux pastries with Chablis wine, whipped cream with watercress
9 April, 11 May, 15 June


Summer Collection 2024

Garden tomatoes, octopus with Espelette pepper, burrata, raspberry pesto with pomegranate
23 July, 3 August, 20 August, 7 September

Coconut sugar and Timut pepper torched Salma® salmon, courgettes, Bergeron apricot marmalade with basil
9 July, 20 July, 6 August, 24 August

Acquerello® risotto with golden chanterelle mushrooms, Bergeron apricots, courgette marmalade
13 July, 27 July, 10 August, 27 August

Organic quinoa trio, French green beans, white peaches, small golden chanterelle mushrooms, umé plum vinaigrette
2 July, 31 August

Fresh vegetable and king prawn spring rolls with Vietnamese sweet and sour sauce
25 June, 30 July, 17 August, 14 September

Red mullet “escabèche”, tangy Provençal vegetables with gooseberry
29 June, 16 July, 13 August, 3 September, 17 September, 21 September

Burgundy choux pastries with Chablis wine, whipped cream with watercress
10 September

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