Saturday, March 6, 2021 March 6, 2021 Auberge Saint-Antoine
Chef Yvan Lebrun, formerly the artist behind the renowned card of the Initiale restaurant Initiale, gives up his retirement for an evening to take part in our virtual culinary workshop Zoom en cuisine.
After three decades of success behind his Relais & Châteaux apron, this time Lebrun pampers gastronomy lovers in a different way: by teaching them his own techniques.
On the menu: Val Caudalies pan seared veal chop, marrow and candied lemon endive, turtle sauce
Registration is open until Thursday, March 4 at noon.
Ingredients' boxes will be available for pick-up at Auberge Saint-Antoine on Friday, March 5 from 2PM to 6PM, or Saturday, March 6 from 9AM to noon. It is also possible to have the boxes delivered to your home, within a 25-kilometre radius of the Auberge, for an additional $10 fee.
For any additional information, please do not hesitate to contact us.
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