Green asparagus, 64 C egg, Maltaise sauce, Memmi botargo

Come and experience a unique gastronomic moment by learning how to create this vibrant dish.

During this workshop, you will uncover the secrets behind green asparagus from Provence, 64°C egg, Maltaise sauce, Memmi® botargo shavings. You will learn how to enhance the delicate flavours of Provence asparagus, master the slow and precise cooking of the 64°C egg, and balance the dish with a rich homemade Maltaise sauce and the intense, briny notes of Memmi® botargo shavings.

A moment of sharing and creativity to elevate your culinary skills!