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Nicolas Frion, Le Chapon Fin's head chef, will reveal his culinary secrets to you... Under his guidance, you will learn to decipher the complex combinations of flavours and master the numerous details that produce his refined, inventive cuisine. Enjoy the convivial atmosphere as you gain first-hand experience of the expertise and creativity of a great chef.

The kitchen

Crustaceans

Roasted lobster with apples, Crispy langoustines & "instant" sauce vierge, Oysters with radish butter...

TAPAS AND FINGER FOOD

Cubes of tuna with spices and pink pepper broth. Crispy veal and celery parcels, salmon spheres with fennel & tarragon...

Interesting ways of using foie gras

Miniature "foie blond" cake, Terrine of foie gras with fruit and balsamic vinegar chutney, Foie gras soup with shredded duck confit...

Matching food & wine

First you join the chef to prepare some seasonal dishes, and then our sommelier to discover the art of matching food and wine.

CUISINE OF THE SOUTHWEST

Roast meagre (a local fish) with steamed cucumber & radish, pressed potato and foie gras, hazelnut oil vinaigrette...

Seasonal Menus

Cuisine changes with the seasons: learn how to bring out the best in seasonal ingredients.

CHICKEN REINTERPRETED

The art of making delicious chicken: Chicken breast and artichoke pulp with crushed hazelnuts, Stuffed chicken quenelles...

Specials (depending on schedule)

Special dishes for special occasions: Valentines, Easter, Desserts...