Risotto with curry, marinière style shellfish, samphire

Embark on a dish that blends maritime freshness with gentle spice in a creative take on risotto. The rice is handled with precision and infused with delicate curry notes, creating a warm and fragrant base.

Shellfish cooked à la marinière bring depth and coastal character, while samphire adds a crisp, saline touch. The workshop highlights the essential steps of mastering risotto, from properly toasting the grains to achieving a perfectly creamy consistency, complemented by seafood cooking techniques and refined sauces.

During this workshop, you will learn how to:

• Toast risotto rice
• Cook risotto rice properly
• Achieve a creamy risotto with parmesan
• Cook shellfish à la marinière
• Prepare an emulsified sauce

Designed as a contemporary culinary exploration, this workshop reveals the harmony between spice, sea and technique, resulting in a bold yet elegant tasting experience.