Classes

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 |

BASIC COOKING TECHNIQUES

Meat and its accompaniments ! A glass of wine or bubbles upon your arrival!

• Veal Saltimbocca with fresh mozzarella, sage and prosciutto |
• Roasted pork filet wrapped in bacon with mashed garlic purée |
• Pan-fried green beans with garlic and fresh herbs |
• Stroganoff beef with smoked paprika and mushrooms |
• Traditonnal Dauphinois gratin |

BASIC COOKING TECHNIQUES

Meat and its accompaniments ! A glass of wine or bubbles upon your arrival!

• Veal Saltimbocca with fresh mozzarella, sage and prosciutto |
• Roasted pork filet wrapped in bacon with mashed garlic purée |
• Pan-fried green beans with garlic and fresh herbs |
• Stroganoff beef with smoked paprika and mushrooms |
• Traditonnal Dauphinois gratin |

FAMOUS FANCY TAPAS

A glass of wine or sparkling wine offered!

• Vegetarian Buddha Bowl: quinoa, marinated tofu, crunchy vegetables, tahini and soy vinaigrette |
• Peruvian shrimp ceviche, lime juice, puffed rice chips, fresh cilantro |
• Tuna onigiri, Japanese mayonnaise, bonito flakes, and furikake |
• Duck breast tartare with roasted hazelnuts, Kalamata olives, and marinated red onions |
• Almond biscuit, fresh raspberries, dark chocolate ganache |

FAMOUS FANCY TAPAS

A glass of wine or sparkling wine offered!

• Vegetarian Buddha Bowl: quinoa, marinated tofu, crunchy vegetables, tahini and soy vinaigrette |
• Peruvian shrimp ceviche, lime juice, puffed rice chips, fresh cilantro |
• Tuna onigiri, Japanese mayonnaise, bonito flakes, and furikake |
• Duck breast tartare with roasted hazelnuts, Kalamata olives, and marinated red onions |
• Almond biscuit, fresh raspberries, dark chocolate ganache |

L'ATELIER DU CHEF

It's asparagus time! Let yourself be carried away with your chef and realize a delicious 3-course meal!

• Oven roasted green asparagus, crushed hard boiled egg, white wine and fresh chives sabayon, toasted hazelnut powder |
• Lobster bisque, crisp asparagus salad and truffle oil |
• Green asparagus, roasted tomatoes with garlic and thyme, Burrata cheese, warm vinaigrette with candied shallots
• Basil Panna Cotta, strawberries and black pepper soup |

L'ATELIER DU CHEF

It's asparagus time! Let yourself be carried away with your chef and realize a delicious 3-course meal!

• Oven roasted green asparagus, crushed hard boiled egg, white wine and fresh chives sabayon, toasted hazelnut powder |
• Lobster bisque, crisp asparagus salad and truffle oil |
• Green asparagus, roasted tomatoes with garlic and thyme, Burrata cheese, warm vinaigrette with candied shallots
• Basil Panna Cotta, strawberries and black pepper soup |

PASTRY CLASS

The Great Classics of Pastry – To Go!

• Caramelized apple mille-feuille, vanilla ivory cream |
• Dark chocolate éclairs with milk chocolate cereals |
• Paris Brest with a praline and hazelnut heart |
• Craquelin dough |
• Salted butter caramel sauce |

PASTRY CLASS

The Great Classics of Pastry – To Go!

• Caramelized apple mille-feuille, vanilla ivory cream |
• Dark chocolate éclairs with milk chocolate cereals |
• Paris Brest with a praline and hazelnut heart |
• Craquelin dough |
• Salted butter caramel sauce |

PASTRY CLASS

The Great Classics of Pastry – To Go!

• Caramelized apple mille-feuille, vanilla ivory cream |
• Dark chocolate éclairs with milk chocolate cereals |
• Paris Brest with a praline and hazelnut heart |
• Craquelin dough |
• Salted butter caramel sauce |

FAMOUS FANCY TAPAS

A glass of wine or sparkling wine offered!

• Hawaiian mini burger, salmon, avocado, and creamy sauce |
• Creamy corn, Cajun-spiced cauliflower florets, parsley, and preserved lemon |
• Toasted garlic bread with whipped goat cheese, sun-dried tomatoes, and green olive salsa |
• Thai-style beef salad with lemongrass chili dressing |
• Peaches in lemon syrup, mascarpone cream, speculoos powder, fresh thyme |

FAMOUS FANCY TAPAS

A glass of wine or sparkling wine offered!

• Hawaiian mini burger, salmon, avocado, and creamy sauce |
• Creamy corn, Cajun-spiced cauliflower florets, parsley, and preserved lemon |
• Toasted garlic bread with whipped goat cheese, sun-dried tomatoes, and green olive salsa |
• Thai-style beef salad with lemongrass chili dressing |
• Peaches in lemon syrup, mascarpone cream, speculoos powder, fresh thyme |

LE MENU GOURMAND

Host like a pro at home! A complimentary glass of bubbly!

• Veal tartar, lemon, mustard cream, crumbly bread |
• Shrimps risotto with smoked salmon, fried capers, lemon zest and green peas |
• Giant maple and vanilla Île flottante with caramelized hazelnuts |

T... COMME THÈME

The Lobster Has Arrived!

• Yukon gold stuffed with lobster and Pleine lune cheese, arugula salad
• Roasted lobster, béarnaise sauce, green asparagus and roasted fingerling potatoes |
• Lobster butter |
• Basil Panna Cotta, strawberries and black pepper soup |

AUTHENTICITY OF HOMEMADE

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

• Sushi rice |
• Soy sauce for sushi |
• Scallop, kombu, yuzu and matcha hosomaki |
• Asian cod donburi, miso and enoki |
• Tuna, cucumber, pea shoots and shiso temaki |
• Umami shrimp nigiri sushi |
• Trout, ikura and condiments Hosomaki |

PASTRY CLASS

Modern seasonal fruit tart!

• Breton shortbread
• Pastry Cream, saison fruit
• Vanilla whipped cream, shortbread hazelnuts
• Raspberry Jam
• Chocolate tiles |

PASTRY CLASS

Modern seasonal fruit tart!

• Breton shortbread
• Pastry Cream, saison fruit
• Vanilla whipped cream, shortbread hazelnuts
• Raspberry Jam
• Chocolate tiles |

FÉRIÉ

HG

FÉRIÉ

HG

FÉRIÉ

HG

FÉRIÉ

HG

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 |

FÉRIÉ

JYF

FÉRIÉ

JYF