Chicken & lemon verbena, jus, potatoes, preserved lemon, olives

Discover a refined recipe that balances tradition with delicate aromatic nuance. The chicken is prepared with care and enhanced by a deeply flavoured jus, while crystallised verbena introduces a subtle herbal lift.

Alongside the main element, cocotte potatoes offer a smooth and even texture, complemented by preserved lemon and olives that bring brightness and contrast. The workshop highlights precise techniques, from preparing a dried fruit stuffing to building a rich and structured jus.

During this workshop, you will learn how to:

• Prepare a dried fruit stuffing
• Make a poultry jus
• Turn cocotte potatoes
• Crystallise verbena

Designed as an immersion into elevated classic cuisine, this workshop reveals the depth of aromatic pairings and the importance of strong technical foundations in creating a harmonious and elegant dish.