During the course, you will prepare:
- Broccoli, Radish, Edamame & Quinoa Salad with Crispy Quail Eggs and Katak – a springtime, colorful balance of textures, freshness, tradition, and wholesome flavors.
- Buckwheat Blinis with Sturgeon Caviar and Crème Fraîche – small, elegant bites with bold flavor, bringing a sense of luxury and a special-occasion feel.
- Orecchiette with Zucchini, Dill & Walnuts – a dish that gathers spring on a plate, offering comforting warmth and clean, honest flavors.
- Lamb Fillet with Morel Mushrooms, Black Garlic, Pickled Ginger & Minted Peas – deep, aromatic, and festive, complemented by pickled ginger and fresh minty peas that add lightness and a distinctly spring character.
- Strawberry Éclair Cake with Vanilla Cream, Lemon Ganache & Crispy Crust – delicate, fresh, and well-balanced, with velvety vanilla cream, refined lemon ganache, and a crisp crust that awakens the senses from the very first bite.
