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Salmon crusted with provençale style mustard, quinoa risotto, chive hollandaise sauce, warm green bean and shallot salad.

Mains, Salmon and tuna

A beautiful quinoa risotto with seared a provençale crusted salmon, a rich chive hollandaise sance and a green bean and shallot salad.


Recipe for 4 persons


4 Unit(s)
Salmon steak
300 Gr
Maille provençale mustard
4 Tbsp
35% cooking cream
1 Tbsp
Soy sauce
1 Tbsp
1 Unit(s)

Quinoa risotto

300 Gr
Red quinoa
200 Ml
White wine
1 Liter(s)
Vegetable stock
0.50 Unit(s)
Red onion
85 Gr
Grated parmesan

Hollandaise sauce

2 Unit(s)
Egg yolk
15 Ml
White wine vinegar
100 Gr
Clarified butter
1 Unit(s)
Lemon juice
10 Sprig(s)
2 Pinch(es)
Fleur de sel
3 Turn(s)
White pepper

Green bean salad

750 Ml
Frozen yellow beans
0.50 Unit(s)
2 Clove(s)
Chopped garlic
35 Ml
Olive oil
2 Tbsp
Balsamic vinegar
  • Olive oil
  • Butter
  • Salt and pepper
Salmon crusted with provençale style mustard, quinoa risotto, chive hollandaise sauce, warm green bean and shallot salad.

Preparation time: 45.00 min

Preheat your four at 257.00 °F

  • Preparation

    Prepare the chicken stock.

    In a large sauce pot of boiling water, cook the quinoa for 12 minutes, strain and rince in cold water.

    Chop the red onion, chives and shallots.

    Juice the lemons.

    Peel and finely chop the onion.

  • Salmon

    In an ovenproof pan, place the salmon and then brush them with the mustard.  Lightly coat with olive oil.  Sprinkle with freshly cracked pepper and add the soya sauce and honey to the pan.  Sprinkle with the green onions and pour in the cream.  Cook in the oven for about 25 minutes.

  • Quinoa risotto

    In a large sauce pot with a thread of olive oil on medium heat, sweat the red onion for 2-3 minutes.  Add the pre cooked quinoa and deglaze with white wine.  Finish cooking the quinoa by adding some chicken stock.  Once you reach the desired texture, remove from heat and incorporate the butter and parmesan cheese.  Season accordingly and set aside.

  • Hollandaise sauce
    In a small saucepot on low heat, melt the butter and skim if necessary. Collect the clarified butter making sure to leave the separated buttermilk at the bottom. Keep warm.In a mixing bowl, whisk together the egg yolks and the vinegar. Over a steam bath, whisk until the yolks whiten and thicken slightly, being careful not to cook them.Off of the heat, whisk in the clarified butter slowly while whisking constantly. Season with salt and pepper and a bit of lemon juice. Add the chives, stir and set aside.
  • Green bean salad
    In a large pot of boiling salted water, cook the beans for 6-8 minutes then strain and plunge into an ice bath to stop them from over cooking. Strain again and set aside.Once ready to serve, heat a frying pan with a thread of olive oil and add the onions and sweat for 2-3 minutes. Add the beans and then the garlic and remove from the heat. Continue to stir. Transfer this mix to a bowl and add the balsamic vinegar and season accordingly.
  • Plating
    On a round plate place the salmon in the center. Plate the bean salad beside the fish. Place a few nice quenelles of quinoa here and then and finalize with a few nice spots of different sizes of the hollandaise sauce around the salmon.

For the hollandaise sauce, make sure not to leave the bowl on the steam bath too long or you will end up scrambling the eggs, try and alternate between on and off the heat when whisking.

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