Scallop carbonara, cabbage with ginger, pumpkin purée

Paris - Hôtel de la Marine

Allow yourself to be surprised by a contemporary interpretation that reimagines the classics with creativity. This scallop carbonara offers a refined alternative, blending Italian inspiration with a distinctly French gastronomic touch.

At the heart of the dish, scallops bring an elegant maritime note, while pumpkin purée adds gentle sweetness and roundness. Cabbage lifted with ginger introduces freshness and contrast, creating a vibrant and balanced tasting experience.

During this workshop, you will learn how to:

  • Open scallop shells and remove the scallop meat
  • Prepare a carbonara sauce
  • Make a pumpkin purée

Conceived as a culinary exploration, this experience celebrates the harmony between tradition and modernity. A gourmet moment designed for curious food lovers seeking new and expressive flavour combinations.

Price: 175.00€

Duration: 3 hours

TOP