Cod steak, courgette marmalade, apricot beurre blanc

Discover a delicate culinary experience inspired by the sea and fresh seasonal flavours. This workshop highlights Thick cod steak “en papillote” with Noilly-Prat, courgette marmalade with marjoram, apricot beurre blanc, black olives, an elegant dish built on contrast and balance.

Throughout the session, you will learn how to enhance the delicate texture of cod, paired with a fresh courgette marmalade and a subtly flavoured apricot beurre blanc. The result is a harmonious plate combining sweetness, freshness and finesse.

A workshop designed as a moment of discovery and enjoyment, perfect for refining your skills and exploring modern flavour combinations.