Fondant salmon, Bearnaise sauce, wild mushrooms, spinach

Come and enjoy a unique gastronomic experience as you learn to prepare this refined and flavourful dish.

During this workshop, you will discover the secrets behind making fondant salmon from Cherbourg, “vin jaune” wine Béarnaise sauce, wild mushrooms, young spinach leaves.
You will learn how to balance textures and flavours in order to enhance each ingredient with finesse.

A moment of sharing and creativity to elevate your cuisine to a new level.