3d Mediterranean meeting for Muscat3d Mediterranean meeting for Muscat

3d Mediterranean meeting for Muscat

Culinary workshops


Culinary workshops
Zoom Culinary workshops
Culinary workshops
Zoom Culinary workshops
Culinary workshops
Zoom Culinary workshops
Culinary workshops
Culinary workshops
Culinary workshops

A tasty meeting around Muscat wineS

10 culinary workshop, 10 recipes, 10 head chefs

During one hour, a head chef reveals his secrets, prepares his recipe in front of the public and explains how to combine food and wine… with a tasting at the end !
These workshops are opened to the public from Saturday to Monday. Wines from Muscat grapes will be presented via food and wine combinations.
These workshops will be lead by 5 chefs of the Association « Toques Blanches du Roussillon »
Beforehand, we are proud to present the titles of the 5 recipes chosen by the Toques Blanches chefs :

Christopher Comes,

La Galinette restaurant in Perpignan

" Salad of raw asparagus, Muscat jelly and asparagus tips lacquered with Muscat de Rivesaltes "

 

Pierre-Louis Marin,

L'Auberge du Cellar restaurant in Montner

" Terrine of Foie Gras, winter watermelon jam with vanilla "

 

Christian Segui,

Events Caterer in Ponteilla

" Crispy Mackerel, fig and kumquat chutney "

 

Yannick Tual

Le Grain de Folie restaurant in Perpignan

" Bream tartar with vanilla and passion fruit "

 

Gilles Griffon Bruno Leger, Erick St.

Leon Blum Catering College in Perpignan

" Rice pudding with orange, compote of oranges, Muscat jelly with seasonal fruit, spiced strudel”

 

Hosakawa Fukuoka,

Japanese food consultant in Paris

" Oysters in breadcrumbs with tempura vegetables "

 

Garry Wilson

Le Garriane restaurant in Perpignan

" Beetroot in a salt crust, with grape caramel and horseradish mayonnaise "

 

Thone Lovan,

Le Dragon restaurant in Perpignan

" Foie Gras Caramels with candied ginger "

 

Gilles Bascou,

Les Loges du Jardin d'Aymeric restaurant in Clara

" Carpaccio of saithe in Millas olive oil, with beetroot chutney and whipped cream of oyster "

 

Jean-Paul Hartmann

L’Almandin restaurant in St-Cyprien

" Scallops with an emulsion of lemon confit, saffron and vanilla "

                                                                                         

                                                                                                                                                                                   


Participation à :

1 atelier : 10€ 
2 ateliers : 15€
3 ateliers : 20€
4 ateliers : 25€ 
5 ateliers : 30 €






Renseignements auprès du CIVR en téléphonant au 04 68 51 21 22







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*Alcohol abuse is dangerous to health. Drink Responsibly.

Conseil Interprofessionnel des vins du Roussillon - 19, avenue de Grande Bretagne - BP 649 - 66006 Perpignan cedex FRANCE
Tel. +33 (0)4 68 51 21 22 / Fax. +33 (0)4 68 34 88 88