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

Enjoy a refined culinary experience centred around a delicate and contemporary dish. This workshop features 64°C egg, white asparagus, Memmi bottarga, a subtle and elegant creation.

Throughout the session, you will explore the balance between the creamy texture of the egg, the softness of white asparagus and the delicate iodised notes of bottarga. A dish that is both simple and precise.

An ideal experience to refine your attention to detail and explore modern gastronomy.