2014-03-27 19:00
Venue:
French language cooking workshop
Chef Jimmy Desrivieres shares his recipe of veal medallions with parmesan, tomato concasse, spiny artichokes and green asparagus, with sage infused jus.
- 68 euros
- duration 1h30 minutes
- followed by tasting
For more information phone +377 93 15 78 88.
