An Exceptional Culinary Journey, from December 21st to January 4th

The end-of-year holidays are the perfect opportunity to enhance your culinary talents and surprise your guests with iconic dishes from Eugénie. To accompany you on this gastronomic adventure, we offer a series of cooking workshops around irresistible and varied themes. Discover the schedule of our upcoming cooking classes and let Stéphane Mack, the Chef at the Institut Michel Guérard, guide you!

ALL OUR CLASSES ARE FRENCHSPEAKING

Saturday, December 21st: Holiday Menu

Our “Best Seller” workshop. This class will reveal elegant recipes, perfect for your Christmas or New Year’s feasts.

• Soft pillow of mousserons and morel mushrooms: A forest-inspired delight that melts in your mouth.
• Seared scallops with lemon blossom, fine potato “fines gueules”: A simple yet chic dish, combining the subtlety of scallops and the freshness of lemon blossom.
• Citrus Zephyr: A light, airy citrus dessert to finish on a sweet note.

Friday, December 27th: Express Foie Gras Workshop

The ideal class to learn how to master foie gras, a holiday must-have. You’ll learn preparation and deveining techniques.

• How to devein a lobe of foie gras: Secrets to perfect slicing.
• Truffled foie gras terrine: A classic where truffle elevates foie gras. Take your creation home and share it with your loved ones.

Saturday, December 28th: Truffle Lover

Truffle lovers, this workshop is for you! You’ll explore different ways to elevate this gastronomic gem.

• The secret of preserving truffles: Prepare and store truffles to enjoy year-round.
• Scallop carpaccio with truffles: An exquisitely refined dish.
• Potato galette with foie gras and fresh truffle “Tatin-style”: A perfect blend of earthy, rich flavors.
• Soft cake of Marquis de Béchamel, melted truffle ice cream: A light dessert with intense aromatic power.

Monday, December 30th: Lobster Madness

Lobster takes center stage in this workshop. Learn how to cook this crustacean with finesse.

• Lobster and scallop piccata in Thai style: An Asian twist to elevate the lobster.
• Lobster ravioli with aromatic broth: An elegant and melt-in-your-mouth dish.
• Simply roasted lobster with tarragon butter: A classic reimagined, rich and savory.
• Soft cake of Marquis de Béchamel: The signature dessert, revisited for the occasion.

Friday, January 3rd: Detox Cuisine

After the holiday indulgence, a detox workshop to get back on track! Learn to cook healthy, light, and delicious dishes.

• Making detox water: A purifying drink to start your day.
• Fresh turmeric oil: A concentrated health booster.
• Carrot consommé with orange and ginger: A light, revitalizing broth full of flavor.
• Red cabbage and shrimp spring rolls: A fresh and light snack.
• Poached sea bream in herb tea: A delicate cooking method for melt-in-your-mouth fish.
• Light apple and lime soufflé: A fruity, light dessert to end on a high note.

Saturday, January 4th: Holiday Menu

To start the year off deliciously, this festive menu plays on rustic elegance, typical of the Maison Guérard.

• Truffle Zephyr in clouds: An airy starter where truffle takes center stage.
• Landes chicken, wrapped in bacon between skin and meat, roasted in a pot: A rustic dish that hides its finesse, showcasing the star of the Landes region.
• Soft cake of Marquis de Béchamel, melted rhubarb ice cream: THE classic from the Maison.