Classes

CHIC MENU WITH WINE PAIRINGS

Savor a three-course menu, each dish perfectly paired with a wine thoughtfully selected by our sommeliers.

• Beef sirloin flambéed with cognac, served with a celery root purée and lemon edamame beans |
• Smoked trout, cold béarnaise with tomato, orzo with sun-dried tomatoes and parsley oil dressing |
• Dark chocolate molten cake, white chocolate heart, classic vanilla custard sauce |

AUTHENTICITY OF HOMEMADE

Mamma Mia! Fresh pasta and gnocchi, presented by Bertazzoni! A glass of Italian wine or Prosecco offered!

• Cavatelli, sage butter and Parmesan |
• Potato gnocchi, marsala sauce wild mushrooms, arugula pistou |
• Home made Agnolotti stuffed with ricotta and spinach served with lemon butter |

AUTHENTICITY OF HOMEMADE

Mamma Mia! Fresh pasta and gnocchi, presented by Bertazzoni! A glass of Italian wine or Prosecco offered!

• Cavatelli, sage butter and Parmesan |
• Potato gnocchi, marsala sauce wild mushrooms, arugula pistou |
• Home made Agnolotti stuffed with ricotta and spinach served with lemon butter |

AUTHENTICITY OF HOMEMADE

Sushi and Maki class + 1 glass of white wine or saké included

• Japanese Omelette (Tamagoyaki) |
• Spicy Mayonnaise |
• Sushi rice |
• Soy sauce for sushi |
• Maki with scallop tartar, sake cream, ginger |
• Trout, ikura and condiments Hosomaki |
• Asian cod donburi, miso and enoki |
• Tuna, cucumber, pea shoots and shiso temaki |

AUTHENTICITY OF HOMEMADE

Sushi and Maki class + 1 glass of white wine or saké included

• Japanese Omelette (Tamagoyaki) |
• Spicy Mayonnaise |
• Sushi rice |
• Soy sauce for sushi |
• Maki with scallop tartar, sake cream, ginger |
• Trout, ikura and condiments Hosomaki |
• Asian cod donburi, miso and enoki |
• Tuna, cucumber, pea shoots and shiso temaki |

L'APÉRO TOUT EN SAVEURS : YOUR 6@8 RENDEZ VOUS !

Italian wines and cheeses pairing

CHEF-INSPIRED PLATED DESSERTS !

Chocolate & Exotic Fruits !

• Banoffee, caramelized bananas, vanilla whipped cream, salted caramel
• Honey-roasted mango, lime and ginger crémeux, coconut tuile
• Deconstructed chocolate-hazelnut rocher, silky ganache and praline crunch

CHEF-INSPIRED PLATED DESSERTS !

Chocolate & Exotic Fruits !

• Banoffee, caramelized bananas, vanilla whipped cream, salted caramel
• Honey-roasted mango, lime and ginger crémeux, coconut tuile
• Deconstructed chocolate-hazelnut rocher, silky ganache and praline crunch

TENDANCE COCKTAILS

Let's go to Brazil with Cachaça !

• Do Brazil...
• Rythmo à Janeiro !
• Sensual

TENDANCE COCKTAILS

Let's go to Brazil with Cachaça !

• Do Brazil...
• Rythmo à Janeiro !
• Sensual

TENDANCE COCKTAILS

Let's go to Brazil with Cachaça !

• Do Brazil...
• Rythmo à Janeiro !
• Sensual

TENDANCE COCKTAILS

Let's go to Brazil with Cachaça !

• Do Brazil...
• Rythmo à Janeiro !
• Sensual

TENDANCE COCKTAILS

Let's go to Brazil with Cachaça !

• Do Brazil...
• Rythmo à Janeiro !
• Sensual

TENDANCE COCKTAILS

Let's go to Brazil with Cachaça !

• Do Brazil...
• Rythmo à Janeiro !
• Sensual

CUISINE DU MONDE

IZAKAYA: A journey to Japan, the Land of the Rising Sun! An Asian-inspired cocktail awaits you upon arrival!

• Saketini
• Tuna sashimi with ginger-soy sauce and green onion |
• Seasonal vegetable tempura, Ponzu sauce |
• Peking duck with umami, edemame and bok choi with Furikake |
• Grilled octopus, sesame mushrooms, miso broth, garlic oil and chives |
• Matcha tea, white chocolate and almond cookies |

CUISINE DU MONDE

IZAKAYA: A journey to Japan, the Land of the Rising Sun! An Asian-inspired cocktail awaits you upon arrival!

• Saketini
• Tuna sashimi with ginger-soy sauce and green onion |
• Seasonal vegetable tempura, Ponzu sauce |
• Peking duck with umami, edemame and bok choi with Furikake |
• Grilled octopus, sesame mushrooms, miso broth, garlic oil and chives |
• Matcha tea, white chocolate and almond cookies |

CHEF-INSPIRED PLATED DESSERTS !

Classic Desserts Reinvented!

• Paris-Brest inspired dessert with praline, caramelized pears and chocolate
• Textures of lemon, butter shortbread and vanilla cream
• Deconstructed s’mores, brownie, toasted marshmallows and chocolate sauce

CHEF-INSPIRED PLATED DESSERTS !

Classic Desserts Reinvented!

• Paris-Brest inspired dessert with praline, caramelized pears and chocolate
• Textures of lemon, butter shortbread and vanilla cream
• Deconstructed s’mores, brownie, toasted marshmallows and chocolate sauce

CHEF FOR A DAY

A full day learning about the basics of cooking

• Beef Bourguignon and puree of potatoes with olive oil |
• Blanquette of veal with white sauce and tomato confit rice Pilaf |
• Crunchy vegetable salad, chive deviled eggs |
• Hanger steak, sea salt, sauce béarnaise with gratin Dauphinois |
• Salmon en papillote , Nantaise butter and a vegetable julienne |
• Fish stock |
• Veal stock |

BARMAN D'1 JOUR 2

To enrich your mixology knowledge and techniques, learn in 6 hours how to make classic cocktails, homemade syrups and decoration techniques. THIS

Barman d'un jour 2