With spring just a few weeks away, our culinary workshops are taking on the colors of the season.
Sea bream tartare with lemon verbena, Aubrac beef tataki with vegetable crunch, slow-cooked suckling lamb from Maison Grefeuille, pan-fried chanterelle mushrooms with Meaux mustard ice cream, langoustines with matcha tea, Brittany lobster with verbena: fish, exceptional meats and early vegetables take center stage on our new spring menu. Available from March 1 on Trait’Tendance cocktails.
Photo credit: Taline Kassar
