Dinner Workshops

Paris - Hôtel de la Marine

Every Friday and Saturday, an exceptional and original three-hour workshop is added to the range of workshops: the Dinner Workshop.


On the programme:
  • Workshop - 1h30: Each participant makes the menu Starter under the expert guidance of a cuisine Chef. A glass of Champagne and some Burgundy choux pastries round off the workshop.
  • Supper - 1h30: Supper is served in the dining room, where the Starter prepared is tasted, followed by various sweet and savoury dishes. The dish and dessert are carefully prepared by our Chefs.

The collections are adapted to seasonal produce and offer menus with dishes that are as delicate as they are varied.

A food and wine pairing package including 3 x 120 ml glasses to accompany your starter, main course and dessert is available at an additional cost of €50 (order and pay on site).

A wine list reflecting the diversity of the terroirs of our artisan winemakers is also available on site. Don't hesitate to ask our sommelier for advice on how to make the most of your dining experience.

Price: 190.00€ - 210.00€

Duration: 3 hours

Recipes

  • Spring: from 2 April to 25 June

    Menu 1

    9 April, 30 April, 28 May

     Burgundy choux pastries  
    Starter
    Fondant salmon from Cherbourg, cream of watercress from Île de France
    "Entre-plat" : White asparagus cream and tips with liquorice
    Main Course
    Stuffed chicken supreme, jus with lemon verbena, cocotte potatoes, preserved lemon, niçoise olives
    Dessert
    Strawberry-rhubarb charlotte, pistachio ice cream
     Sweet treats

    Menu 2

    2 April, 7 May, 4 June
     
     Burgundy choux pastries  
    Starter
    Green asparagus from Provence, Maltaise sauce, Memmi botargo shavings
    "Entre-plat" : Velouté of watercress from Île de France, toasted brioche with smoked eel
    Main Course
    Lamb fillet with a parsley crust, pearled jus, Joël Robuchon’s famous purée,herb salad
    Dessert
    Strawberry mille-feuille, vanilla ice cream
     Sweet treats

    Menu 3

    16 April, 14 May, 11 June, 25 June
     
    Burgundy choux pastries  
    Starter
    Acquerello® risotto with curry, ‘’marinière’’ style grooved carpet shell clams and samphire
    "Entre-plat" : Velouté of watercress from Île de France, toasted brioche with smoked eel
    Main Course
    Roast free range veal rack with linden, green asparagus & morel mushrooms with “vin jaune” wine
    Dessert
    Fraiser (strawberry and cream cake) red berry ice cream, Timut pepper
     Sweet treats

    Menu 4

    23 April, 21 May, 18 June
     
    Burgundy choux pastries  
    Starter
    Soft-‘mollet’ egg, white asparagus cream, peas, botargo shavings
    "Entre-plat" : Velouté of watercress from Île de France, toasted brioche with smoked eel
    Main Course
    Scarlet ‘’gamba’’ prawn, bomba rice with Vera smoked sweet pepper, small broad beans with summer savoury
    Dessert
    Nice lemon meringue tart, lemon verbena ice cream
     Sweet treats
  • Summer: from 2 July to 24 September

    Menu 1

    2 July, 30 July, 10 September

     Burgundy choux pastries  
    Starter
    Garden tomatoes, octopus with Espelette pepper, burrata, raspberry pesto with pomegranate,  fougasse with olives
    "Entre-plat" : Velouté of watercress from Île de France, toasted brioche with smoked eel
    Main Course
    Lamb fillet with a parsley crust, pearled jus with black olives, Provençal vegetable tian
    Dessert
    Vacherin with Bergeron apricot & fresh lemon verbena ice cream
     Sweet treats

    Menu 2

    9 July, 6 August, 17 September
     
    Burgundy choux pastries  
    Starter
    Red mullet “escabèche”, tangy Provençal vegetables with gooseberry
    "Entre-plat" : Velouté of watercress from Île de France, toasted brioche with smoked eel
    Main Course
    Roast free range veal rack with fresh lemon verbena, small golden chanterelle mushrooms, potato gnocchi with preserved lemon
    Dessert
    White peach “pavlova’’, redcurrant and mint sorbet
     Sweet treats

    Menu 3

    16 July, 27 August, 24 September
     
     Burgundy choux pastries  
    Starter
    Provence vegetable gaspacho, courgette flower fritters
    "Entre-plat" : Roasted duck foie gras with pepper, rhubarb, strawberry with elderberry
    Main Course
    European lobster cooked on salt, natural jus, small golden chanterelle mushrooms, apricots and fresh almonds
    Dessert
    Sicilian pistachio dacquoise with raspberries
     Sweet treats

    Menu 4

    23 July, 3 September
     
    Burgundy choux pastries  
    Starter
    "Catch of the day" wild fish ceviche style, lime, chilli, red onion, coriander, coconut milk
    "Entre-plat" : Velouté of watercress from Île de France, toasted brioche with smoked eel
    Main Course
    Acquerello risotto with golden chanterelle mushrooms, scarlet ‘’gamba’’ prawns and octopus,courgette marmalade with apricots
    Dessert
    Saint-Honoré with kumquat-strawberry confit, Bourbon vanilla cream
     Sweet treats
  • Autumn: from 1st October to 19 November

    Menu 1

    1er October, 29 October

     Burgundy choux pastries  
    Starter
    Risotto with cep mushrooms, figs, jus with fig leaf, cured duck breast shavings
    "Entre-plat" : Velouté of watercress from Île de France, toasted brioche with smoked eel
    Main Course
    Bomlo salmon, genevoise sauce with Gamay wine, leek & red kuri pumpkin with ginger
    Dessert
    Paris-Brest with Piedmont hazelnuts, Coffee ice cream
     Sweet treats

    Menu 2

    8 October, 5 November
     
    Burgundy choux pastries  
    Starter
    Creamy wild mushroom broth, golden chestnuts with celery, duck foie gras ravioli
    "Entre-plat" : Velouté of watercress from Île de France, toasted brioche with smoked eel
    Main Course
    Brittany style scallops cooked in their shells, rice pilaf with pirate spice
    Dessert
    Crisp chocolate tart, vanilla bean ice cream 
     Sweet treats

    Menu 3

    15 October, 12 November
     
     Burgundy choux pastries  
    Starter
    King prawn with spring onion and mild chilli ravioli, grey shrimp broth with lemon grass
    "Entre-plat" : Roasted duck foie gras, porcini nougatine, figs with cinnamon
    Main Course
    Juniper berry roast venison fillet, poivrade sauce, pan-fried pineapple with lime, parsnip purée
    Dessert
    Arabica coffee tiramisu
     Sweet treats

    Menu 4

    22 October, 19 November
     
    Burgundy choux pastries  
    Starter
    Scallops with seaweed butter, “coco de Paimpol’’ beans with ginger
    "Entre-plat" : Velouté of watercress from Île de France, toasted brioche with smoked eel
    Main Course
    Braised beef Burgundy with blackcurrants, wild mushrooms, pearl onions & carrots in a luted pot
    Dessert
    Baba with aged rum, diplomate cream, whole pineapple roasted with vanilla
     Sweet treats

Alcohol abuse is dangerous for your health - consume in moderation.
The sale of alcohol is forbidden to minors under the age of 18.

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