Come along and join us to learn how to make authentic tapas.
Proposals will vary according to the market of the day and the season.
Here are a few ideas:
- Cold version: Tarama with blinis, cream of artichoke soup, mackerel rillettes with curry, hummus, salmon and dill cheesecake, panacotta with goat's cheese and pesto...
- Hot versions: Roquefort gougères, tuna pastillas, cod and smoked sausage accras, crème brûlée with foie gras or peas, honey-mint goat's cheese crisp, Spanakopita, sunny vegetable crisp, lemon confit financiers, duck confit moelleux...
Here are a few ideas:
- Cold version: Tarama with blinis, cream of artichoke soup, mackerel rillettes with curry, hummus, salmon and dill cheesecake, panacotta with goat's cheese and pesto...
- Hot versions: Roquefort gougères, tuna pastillas, cod and smoked sausage accras, crème brûlée with foie gras or peas, honey-mint goat's cheese crisp, Spanakopita, sunny vegetable crisp, lemon confit financiers, duck confit moelleux...
