This workshop will focus on vegetarian cuisine; it will be an opportunity for you to learn how to cook without meat.
Autumn menu:
Starter: Jerusalem artichoke velouté with roasted hazelnuts and a poached egg
Main course: Buckwheat spaghetti with roasted squash, served with a mushroom sauce
Dessert: Chocolate crèmeux with caramelised peanuts
Starter: Jerusalem artichoke velouté with roasted hazelnuts and a poached egg
Main course: Buckwheat spaghetti with roasted squash, served with a mushroom sauce
Dessert: Chocolate crèmeux with caramelised peanuts
