Salmon, genevoise sauce, red kuri pumpkin, cassia bark and ginger

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 salmon from Cherbourg, genevoise sauce with Bouzy wine, pan-fried red kuri pumpkin with cassia bark and ginger. 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.