Chef Coretin Demois has concocted a multi-flavoured menu, some of which are emblematic of his restaurants.
Great news!
If you missed it last year, don't miss this new session on Saturday 12 October 2024, with the talented chef of the Azuli (Versailles) and Caliu (Gambais) restaurants, Coretin Demois.
The chef began his career as a baker and pastry chef. His cuisine is inspired by his travels and the origins of Mr and Mrs Le Révérend: Portugal for Mr and Moroccan-Lebanese for Mrs, not forgetting Italian influences with his partner.
As a result, his cuisine combines the flavours of countries around the Mediterranean.
For you, he has concocted a menu with multiple flavours, some of which are emblematic of his restaurants.
Menu :
Starter:
Tempura of seasonal vegetables, spicy sauce
Main course:
Fillet of sea bream cooked in banana leaves with tandoori spices
Dessert: Flao ibisenco
Flao ibisenco
Workshop followed by a tasting session.
Total duration: approx. 3h30
If you missed it last year, don't miss this new session on Saturday 12 October 2024, with the talented chef of the Azuli (Versailles) and Caliu (Gambais) restaurants, Coretin Demois.
The chef began his career as a baker and pastry chef. His cuisine is inspired by his travels and the origins of Mr and Mrs Le Révérend: Portugal for Mr and Moroccan-Lebanese for Mrs, not forgetting Italian influences with his partner.
As a result, his cuisine combines the flavours of countries around the Mediterranean.
For you, he has concocted a menu with multiple flavours, some of which are emblematic of his restaurants.
Menu :
Starter:
Tempura of seasonal vegetables, spicy sauce
Main course:
Fillet of sea bream cooked in banana leaves with tandoori spices
Dessert: Flao ibisenco
Flao ibisenco
Workshop followed by a tasting session.
Total duration: approx. 3h30
