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Paris - Hôtel de la Marine
CUISINE

Cuisine Demonstration (1h)

Cuisine Workshops

All the Cuisine Workshops

Prestigious Workshops

Cuisine Workshop followed by Dinner

PÂTISSERIE

Pastry Demonstration (1h)

Pastry Demonstration - Partnership Al Thani Collection

Patisserie Workshops

All the Patisserie Workshops

Pastry Workshop - Macarons (3h)

Kids Friendly Workshop (2h)

From aspiring jeweller to little pastry Chef: In partnership with the school by Van Cleef & Arpels

Tea Time Workshop

Macarons workshop followed by tea-time

WINE

All the wine workshops

The Art of the Apéritif

Tasting fundamentals

Grands terroirs

French wine heritage

The French wine tour

French wines and cheese

Prestigious sweet wines from France

Wine regions of France

Bourgogne

Champagne

Bordeaux

Rhône
CULINARY EVENTS

Gastronomic Lunch with Wine Pairings

Gastronomic Dinner with Wine pairings

Masterclass - Guest Chef

All the Masterclass

Masterclass - Babette de Rozières
Groups
Gift Card
About us
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Paris - Hôtel de la Marine

Cuisine Demonstration
Tasting Fundamentals
Pastry Demonstration
Dinner Workshops
Pastry - Tea Time
French Wines and Cheese
Gastronomic Lunch With Wine Pairings
Gastronomic Dinner With Wine Pairings
Pastry - Macaron Workshop
French Wine Tour
Kids Friendly Workshop
Bourgogne
Champagne
Grands Terroirs
Lamb fillet & parsley crust, jus, Joël Robuchon's purée, herb salad
Bordeaux
Risotto with curry, marinière style shellfish, samphire
Rhône
MasterClass Guest - Babette de Rozières
Basque cake with black cherries
King prawns, green beans, peach, chanterelle mushrooms
Saint Genix pink praline tart
Cream choux pastries, liquid caramel centre
Turbot, gnocchi with lemon, spinach
From aspiring jeweler to little pastry Chef
Provence apricot and almond tart
Vegetable & king prawn rolls, Vietnamese sweet & sour sauce
Mara des bois strawberry tart
Cod steak, courgette marmalade, apricot beurre blanc
Roast veal with sage, tagliatelle & lemon, tomato, olives & anchovies
Burgundy choux pastries with Chablis, whipped cream & watercress
White peach and lavender charlotte
The Art of the Apéritif
Red mullet “escabèche”, Provençal vegetables
Lemon cake
Éclairs with raspberries and pistachio slivers
Tomatoes, octopus, burrata, raspberry pesto
‘’Pavlova’’ with raspberries, peppermint
Tomato & crab mille-feuille, courgette pizzetta, ewe’s milk ice cream
Black Forest style chocolate éclairs
Vanilla choux pastries, apricot-rosemary coulis
Chicken supreme stuffed with almonds & apricots, chicken jus
Venison fillet, poivrade sauce, pineapple with lime, parsnip purée
Almond-hazelnut praline dacquoise
Duck breast, pears and figs with cassia bark
King prawn ravioli, shrimp broth with lemon grass
Masterclass Pastry - Amanda Bankert
Torched Salma salmon, courgette, apricot marmalade
Risotto, chanterelle mushrooms, apricot, courgette marmalade
Pastry with frog legs, wild mushrooms, watercress
Monkfish with lime, fresh turmeric, basmati with lemon grass
Salmon, genevoise sauce, red kuri pumpkin, cassia bark and ginger
Aged Comté cheese soufflé Cointreau® liqueur soufflé
Pollack with cockles, “coco’’ beans with seaweed butter, ink tuile
Pear and vanilla charlotte
Sachertorte with apricot jam
Coffee religious nuns
Mushroom broth, chestnuts with celery, foie gras
Pollack, beurre blanc with citrus, spinach
Duck foie gras, “coco” beans, red pepper & smoked sweet pepper
Risotto with saffron, cuttlefish and samphire
Coffee choux pastries
Far breton
Pound cake with candied fruit
Fine apple tart
Rolled “Black Forest” Yule Log
Mont-Blanc with chestnut cream
Salmon steak, beurre blanc with citrus, gnocchi with spinach
Chicken supreme, black truffle, Albufera sauce, root vegetables

Programmes and Courses