Cuisine Demonstration

Pumpkin & butternut velouté with ginger, cassia bark cappuccino, walnut crumble
10 January, 17 January, 24 January, 31 January

The 64°C egg, Jerusalem artichokes confit with duck magret, toasted buckwheat, parmesan cream
7 February, 11 February, 14 February, 20 February, 21 February, 24 February, 28 February, 6 March, 10 March, 17 March, 20 March, 24 March

Burgundy choux pastries with Chablis wine, whipped cream with watercress 
3 February, 6 February, 13 February, 17 February, 25 February, 4 March, 11 March, 7 March, 14 March, 21 March, 28 March

Creamy Acquerello® risotto with saffron threads 
4 February, 10 February, 18 February, 27 February, 3 March, 13 March, 18 March, 27 March

Gnocchi with lemon, ewe’s milk curd, niçoise olives, rocket
1^st April, 7 April, 11 April, 17 April, 22 April, 25 April, 2 May, 8 May, 15 May, 20 May, 26 May, 30 May, 2 June, 6 June, 12 June, 17 June

The 64°C egg, white asparagus cream with liquorice
3 April, 8 April, 14 April, 18 April, 24 April, 28 April, 5 May, 12 May, 16 May, 22 May, 27 May, 3 June, 9 June, 13 June, 19 June

Cream of watercress from Île de France, smoked salmon toast finger
 4 April, 10 April, 15 April, 21 April, 29 April, 6 May, 13 May, 19 May, 23 May, 29 May, 5 June, 10 June, 16 June, 20 June