Fusion pastry workshop in Marseille

Have you always dreamed of mixing specialties from different countries? Want to wow your future guests with products they've never heard of?

In a Latin-style restaurant centered on Chile, Argentina, and Peru, the group of the day will put together a full menu consisting of a starter, a main course and a dessert. They will incorporate tropical and exotic products into local specialties such as Marseille Bouillabaisse which will be transformed into caldillo de congrio, conger broth with cassava, squash, a little coriander and red onion. Sopapillas with saffron rust will accompany the dish. For dessert, the chef offers churros with Dulce de leche cream.