Ateliers et Saveurs reinvents itself

We now offer a virtual alternative, so that everyone at home can continue to refine their culinary techniques, mixology skills and knowledge of wine, while being entertained and respecting social distancing measures.

Meet our chefs from the comfort of your kitchen and carry out all of your favorite workshops!


Discover all of our videoconference classes


Jack in a box type lemon pie with speculoos crumble, lemon powder and foam

Tapas, Sweet

In a small spice container, you wil find a lemon cream, confit lemon sauce. All this topped with a lemon foam and powder.


Recipe for 4 persons

Lemon curd

275 Gr
35 Gr
4 Unit(s)
Egg yolk
2 Unit(s)
Lemon zests
180 Ml
Lemon juice
310 Ml
30 Ml

Rosemary and pecan crumle

4 Biscuit

Confied lemons

3 Unit(s)
1 Liter(s)
400 Gr
400 Gr
400 Gr

Lemon foam

55 Ml
20 Gr
55 Ml
Lemon juice
1.75 Gr
0.50 Gr
Xanthan gum
Jack in a box type lemon pie with speculoos crumble, lemon powder and foam

Preparation time: 40.00 min

  • Lemon curd

    In a small sauce pan, mix the cornstarch with the sugar and add the egg yolks and the lemon. Mix well. Add the water, the lemon juice and bring the preparation to a boil while whisking energetically for 30 seconds. Remove the pot from the stove and add the butter, mix with a whisk and wait for the cream to be homogeneous in consistency. Transfer the lemon curd to a container that will go in your fridge.

  • Lemon foam

    Quarter the lemons and place them in a sauce pan. Add the water and the 1st shot of sugar. Bring to a boil and add the second quantity of sugar. Once it boils a 3rd time add the last shot of sugar and bring to a boil, lower the heat to simmer and cook for 20 minutes with a lid partially covering the sauce pan. Drain the lemons (keep the syrup) and place in the blender with a little bit of the syrup. Blend for 2 minutes until smooth and strain through a fine mesh sleeve to remove all the particles. Reserve the preparation in the fridge until it has cooled completely before serving.

  • Lemon foam

    In a small sauce pan, boil the water, lemon juice and sugar. Remove from the heat and add the versawhip and xanthane powders and whisk to dissolve completely. Pour the entire mixture in a bowl and whisk until it has completely cooled (in a kitchenaid mixer it will be much easier.) Transfer the mixture to the fridge and add to your dish when you are ready to serve.

While cooking the lemon curd, it's important to never stop whisking since it can curdle very quickly. To ensure the lemons stay soft they need to be partially covered while cooking. Otherwise, they may harden. For optimal results, the lemon foam should be done 1 day ahead.

Share this unique and tasty

Private and Corporate Events