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!
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
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
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
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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