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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

Recipes

Spring Collection 2024


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


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

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
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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