Pollack, beurre blanc with citrus, spinach

Come and enjoy a unique gastronomic experience as you learn to create this refined and flavourful dish.

During this workshop, you will discover the secrets behind preparing court-bouillon poached line caught pollack, beurre blanc with citrus, young spinach leaves, an elegant dish combining freshness, finesse and balance. You will learn how to master cooking techniques and bring out the subtlety of each ingredient with precision.

A moment of sharing and creativity to take your culinary skills to the next level.