Jérôme Nutile’s reveals his passion and commitment through his individual cookery classes which take place of a morning.
The student actively participates in the life of the restaurant kitchen. From the arrival of the produce to the elaboration of the recipes on the menu and passing by the presentation of the various posts, the chef unveils to his one-day apprentice his precise gestures and his secrets in order to succeed in creating flavoursome dishes and desserts. At the student’s wishes, he/she can be active or passive during the lesson.
At the end of the lesson, the chef will present the student with a certificate, in order to keep a souvenir of this memorable day (for this, the student apprentice is asked to bring a digital photo, if possible). The chef’s hat and apron are provided during the lesson. All we ask is that the student comes in comfortable clothing and shoes which do not slip.
During the lessons, like throughout the menu, Jérôme Nutile puts to use seasonal products and their specificities (mushrooms, foie gras, truffles…).
It is possible to lunch with the chef at 11:30am (free of charge) or to have lunch in the restaurant, from 30€ per head.
Individual culinary lessons : 70 Euros
Duo culinary lessons : 100 Euros
Duration: 3 hours – 8:30am to 11:30am – reservation only
Jérôme Nutile’s recipe
Royal Imperial King prawn Cannelloni,
with spinach leaves,
in a seafood and ginger fondu.
Recipe: serves 8
Ingredients:
- 8 Brittany king prawns 2/4
-100g spaghettis
-100g spinach leaves
-10g butter
Prawn mousse:
-50g prawn meat
-100g cream
-Salt and pepper
Prawn Royale:
-25cl cream of prawn
-1 egg
-50g king prawn brunoise
Shellfish:
-A selection of shellfish: Scallops, mussels, clams
Ginger butter :
-50g salted butter
-60g ginger
-5cl cream
Herb mix :
-10g of chopped chives
-15g chervil
-5g tarragon
King prawn royale:
-Stick to the egg the prawn cream made with the heads.
-Incorporate the king prawn brunoise
- and cook in a steam oven at 75°c.
King prawn mousse:
-Mix the prawn meat with the salt and pepper and mix into a smooth paste
-Mix the cream into the ice
-Pass it through a sieve and refrigerate.
Cook the spaghettis in ½ a litre of boiling water with 5g of salt crystals. Drain without rinsing and put to the side.
Put the spaghetti on a piece of transparent film, gently touching the mousse, place the cleaned king prawn and roll the film and steam cook at 55°C.
Ginger butter:
-Mix the butter with the ginger
Mix the juice from the mussels with the ginger butter, and cream
Incorporate the chopped chives last minute.
In a pan with olive oil heat the shellfish until they all open
Fry the raw spinach in the butter
Dress the king prawn, on a bed of spinach and shellfish, and drizzle over the sauce.
