Gourmet aperitif with the Ferrandi Paris Culinary School - Sold out
Chef: Christophe Haton
with : Christophe Haton

Workshops Air France

March 2, 5:30 p.m. - Sold out

ithq.qc.ca/mtlenlumiere      18 +

Here’s a little something that will send your taste buds straight to Paris! Watch a chef from the prestigious Ferrandi Paris school create a series of hors d’oeuvres featuring lobster, then enjoy them with wines paired by a sommelier from the ITHQ. On this occasion, you will discover the squid ink lobster croquette, lobster ravioli with shrimp broth, and lobster with herbs.

Our workshops are open to people with limited mobility, but may not be adapted to their needs (e.g. counter heights).
$99 including wine (taxes not included)
Christophe Haton

Christophe Haton (France)

École Supérieure de Cuisine Française - Écoles Grégoire, Ferrandi

By joining the faculty of FERRANDI Paris, Christophe Haton has reasserted his ambition: to pass on the fundamental know-how and techniques in the great tradition of French cuisine. Previously, this Meilleur Ouvrier de France developed his craft in renowned Michelin-starred restaurants such as Les Trois Marches and Pierre au Palais Royal.
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