Cooking workshop – Sabayon

Workshop conducted in English supp. with French

Learn how to bake this creamy, light and flavourful dessert… The Sabayon is a traditional French dessert that can be enjoyed all year long.

Cooking workshop – Sabayon

Workshop conducted in English supp. with French

Learn how to bake this creamy, light and flavourful dessert… The Sabayon is a traditional French dessert that can be enjoyed all year long.

Crazy Blue Lobster @Rech by Alain Ducasse

Dive into the big blue this summer at the 1-Michelin star Rech by Alain Ducasse with the Crazy Blue Lobster Menu showcasing the famous “Big Blue Lobster” of Brittany, which turns red when cooked. Executive Chef Stéphane Gortina plays with cooking styles to create daring pairings between farm and sea.