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

Enjoy a spring-inspired dish that celebrates the delicacy of seasonal ingredients. Green asparagus are prepared with care to highlight their natural finesse, paired with an egg cooked to a perfectly creamy texture.

Maltaise sauce adds elegance with its subtle citrus notes, while bottarga introduces a refined maritime accent. The result is a bright and balanced composition, both delicate and expressive.

During this workshop, you will learn how to:

• Trim and prepare asparagus properly
• Cook gently in a covered method to preserve flavour
• Prepare a perfectly cooked egg
• Make a Maltaise sauce
• Peel an orange à vif
• Segment an orange cleanly

This workshop offers an immersion into precise and contemporary cuisine, where controlled cooking and thoughtful seasoning reveal the full character of each ingredient.