Explore the elegant basics of French gastronomy, with respect for seasons and taste.
Workshops :
- Beef bourguignon with mashed potatoes
- Sea bass fillet with beurre blanc and glazed vegetables
- Blanquette de veau à l’ancienne
Desserts :
- Caramelized Tarte Tatin
- Moelleux au chocolat cœur coulant
- Madagascar vanilla crème brûlée
