Cuisine Demonstration

Recipes

Spring Collection 2024

The 64°C egg, Landes white asparagus cream, Memmi® botargo, peas and shoots
27 april, 8 may, 11 may, 25 may

Thick fondant Salma® salmon steak, cream of watercress from Île de France
8 june, 22 june

Summer Collection 2024

Acquerello® risotto with lemon, niçoise courgettes, Memmi® botargo shavings
6 july, 13 july, 20 july

Coconut sugar and Timut pepper torched Salma® salmon, courgettes, Bergeron apricot marmalade with basil

Garden tomatoes, raspberries, burrata, red pesto with pomegranate, Provençal fougasse

Autumn Collection 2024

Croque-Monsieur with buckwheat butter, cooked ham, île de France watercress
24 September, 26 September, 28 September, 1st October, 3 October, 5 October, 8 October, 10 October, 12 October, 15 October, 17 October, 19 October

Octopus with Espelette pepper, ''coco de Paimpol'' beans with seaweed butter
22 October, 24 October, 26 October, 29 October, 31 October, 2 November, 5 November, 7 November, 9 November, 12 November, 14 November, 16 November, 19 November, 21 November, 23 November

Mushroom broth, golden chestnuts with celery, duck foie gras shavings
26 November, 28 November, 30 November

Winter Collection 2025

Mushroom broth, golden chestnuts with celery, duck foie gras shavings
3 December, 5 December, 7 December, 10 December, 12 December, 14 December, 17 December, 19 December, 21 December

Demonstration workshops can be privatized for groups. Please contact us for reservations.