Fondant salmon, Bearnaise sauce, wild mushrooms, spinach

Indulge in a generous dish that celebrates the balance between technique and comfort. Melting salmon, cooked with precision, is paired with a rich and velvety Béarnaise sauce that brings depth and character.

Alongside this classic pairing, mushrooms prepared as a duxelles offer earthy intensity, while lightly wilted spinach adds freshness and contrast. The workshop highlights essential techniques, from mastering stable emulsified sauces to refining garnishes and exploring more advanced skills such as sabayon preparation and delicate fillings.

During this workshop, you will learn how to:

• Cook salmon in the oven
• Prepare a stable emulsified sauce
• Make a mushroom duxelles
• Wilt spinach
• Prepare a sabayon
• Stuff morels with a preparation

Designed as a complete culinary experience, this workshop guides you through key foundations of gastronomic cuisine in an approach that is both educational and inspiring.