$228++
(cooking class for one guest, 5-course
dinner for two)
In the morning, be welcomed
with coffee and croissants as Jean-Charles Dubois opens his kitchen to patrons
who wish to witness the preparation of traditional French cuisine.
Chef Dubois
will demonstrate three dishes:
- caille et gnocchi, bisque de homard and pain perdu -
Following which, participants
will be able to enjoy
a 5-course dinner with their invited
guest.
DINNER MENU
ŒUF EN COCOTTE PETIT DUC
soft poached hen's egg en cocotte with green asparagus and forest mushroom velouté
+
CAILLE ET GNOCCHI
char-grilled fillet of quail with home-made tarragon gnocchi, fricassé of chanterelle mushrooms, summer truffle vinaigrette
+
BISQUE DE HOMARD
tarditional lobster bisque with tiger prawn beignet and leek custard
+
FRAÎCHEUR D'ANGERS
granité of seasonal fruits
+
CABILLAUD EN NAGE
steamed fillet of cod fish with boullabaise emulsion and warm salad of red onion and artichoke
-OR-
BŒUF ET CHAMPIGNONS SAUVAGES
pan seared beef fillet with sautéed wild mushrooms, crushed parsley ratte potato, bone marrow and light beef jus
+
PAIN PERDU
artisanal brioche French toast with home-made chocolate ice cream and crème anglaise
