Vegetable garden, herbs & flowers

A cooking class dedicated to the scents and colors of spring, where the vegetable garden takes center stage. A seasonal journey celebrating the freshness of vegetables, aromatic herbs, and edible flowers, highlighting their taste, simplicity, and elegance.

Through careful techniques and balanced pairings, we will explore a light and contemporary cuisine, capable of enhancing each ingredient with delicacy. The preparations will play with harmonious contrasts of textures and fresh, enveloping aromatic notes.

A complete sensory experience, where colors, scents, and flavors come together to create refined, surprising dishes deeply connected to the season.

Tonight, our chef Emmanuel presents:

• Warm asparagus, herb vinaigrette and grated egg yolk
• Zucchini carpaccio with lemon, mint and almonds
• Roast guinea fowl with herbs and lemon
• Yogurt semifreddo with citrus honey and almond crumble

What to bring? Lots of curiosity.