Friday 26 March18:00 to 21:00
LE MENU GOURMAND
The great seasonal cuisine, recipes to receive as a chef
- Crabmeat in remoulade with pomelo juice, avocado pulp, apricot infused with thyme, roasted almonds.
- Breton shortbread, tiramisu cream, vanilla citrus
- Québec veal, celery root puree, butternut squash virgin sauce, candied pearl onions
The price includes a 2 hours cooking class and the tasting of the recipes; Taxes and drinks are extra, tips appreciated