Pollack with cockles, “coco’’ beans with seaweed butter, ink tuile
Paris - Hôtel de la Marine
Come and enjoy a unique gastronomic experience by learning how to create this refined and flavourful dish.
During this workshop, you will discover the secrets behind preparing the Viennese-style pollack with cockles, “cocos de Paimpol” beans with seaweed butter, ink tuile. You will learn how to balance textures and flavours to enhance each ingredient with finesse.
A moment of sharing and creativity to elevate your cooking to a new level.
This course is now fully booked. Please click on the button below to be added to the waiting list.
