The second winter leg of our culinary calendar takes us across the Atlantic to the streets of New York and New Orleans… At any time of day, you can enjoy delicious brioche buns topped with meat, vegetables and other toppings.
– A “street cuisine” that we wanted to reinterpret, with exceptional, seasonal products:
– vegetarian version: mushroom duxelles, L’Epicurien honey and mustard sauce, feta and ricotta cream, red onion pickles
– gourmet version: Maison Conquet grilled veal from Aveyron, cabbage and carrot salad, red onion pickles and roasted peanuts.
A street food workshop to discover in a foodcorner version, on your next events.
