Cuisine - Captain Workshop

Fondant Bömlo salmon, cream of watercress from Île de France
25 March, 26 April, 10 May, 7 June

Acquerello® risotto with curry, “marinière’’ style shellfish, samphire
29 March, 29 April, 27 May, 21 June

Golden octopus with Espelette pepper, fennel & orange, virgin sauce
1^st April, 3 May, 17 May, 24 May, 3 June

Chicken supreme with tarragon, “vin jaune” wine sauce, wild mushrooms, toasted brioche
19 April, 13 May, 31 May

Green asparagus from Provence, 64°C egg, Maltaise sauce, Memmi® botargo shavings
5 April, 10 June

Vegetable and king prawn rolls with Vietnamese sweet and sour sauce
8 April, 6 May, 14 June

The 64°C smoked egg, Landes white asparagus cream, Memmi® botargo, peas and shoots
12 April, 22 April, 20 May

Burgundy choux pastries with Chablis wine, whipped cream with watercress
15 April, 17 June

Crispy king prawns with basil, French green beans, white peaches, small golden chanterelle mushrooms, umé plum vinaigrette
24 June, 19 July, 9 August, 2 September

Garden tomatoes, octopus with Espelette pepper, burrata, raspberry pesto with pomegranate
28 June, 22 July, 12 August, 6 September

Coconut sugar and Timut pepper torched Salma® salmon, courgettes, Bergeron apricot marmalade with basil
1^st July, 26 July, 16 August, 9 September

Acquerello® risotto with golden chanterelle mushrooms, Bergeron apricots, courgette marmalade
5 July, 29 July, 19 August, 13 September

Vegetable and king prawn rolls with Vietnamese sweet and sour sauce
8 July, 2 August, 23 August, 16 September

Red mullet “escabèche”, tangy Provençal vegetables with redcurrant
12 July, 5 August, 26 August, 20 September