Pascal Borrell's cookery classes and shop in Banyuls-sur-Mer
Our workshops at the heart of the action
Live a unique experience in the Chef's kitchens as the service begins: more than a class, our gastronomic restaurant offers a lively, immersive workshop. Discover the atmosphere of the team in action and share an unforgettable moment with our Michelin-starred Chef.
The workshop lasts four hours, from 10.30 am to 2.30 pm. You can then taste the dishes prepared under the Chef's supervision in the kitchen, accompanied by a glass of wine and a coffee.
On the programme
The content of the workshops and the recipes are subject to change according to the market.
€80 per person
According to the Chef's availability, it is also possible to organise a themed workshop adapted to your requests.
Please don't hesitate to contact the restaurant Le Fanal to let us know your requirements by calling .
Pascal Borrell's shop
We make it easy to treat your guests to a delicious meal in your home. Our gastronomic restaurant sells gourmet products and also provides a catering service. You can find all of the fine foods used by the Chef and dishes prepared in the kitchen to delight your guests!
To place an order contact us on +33 4 68 98 65 88, at least 72 hours in advance.
OUR FOIE GRAS
- Fresh semi-cooked duck foie gras terrine: €110 per kg
- Pressed duck foie gras & smoked duck breast: €110 per kg
LABEL ROUGE (RED LABEL) SALMON
- Marinated salmon with aromatic herbs: €40 per kg
- Home-wood-smoked salmon: €48 per kg
- Rabbit ballotine with herbs and marinated mushrooms: €13 per portion
- Vol-au-vent de cuisine Bourgeoise (calf sweetbread, chicken and truffle quenelle dumplings): €18 per portion
- Seafood and shellfish vol-au-vent in a marinière sauce: €18 per portion
- Crayfish chaud-froid, avocado and lime cream: €18 per portion
- Crab jelly, cauliflower purée with fleur de caviar: €16 per portion
- Crayfish fricassee with baby vegetables, Cardinale sauce: €20 per portion
- "Terre & mer" Mediterranean monkfish stew with snails: €18 per portion
MEAT AND GAME
- Hare à la Royale, parsnip and truffle purée: €20 per portion
- Fillet of Salers beef cooked in a crust, Banyuls sauce: €18 per portion
APERITIF PUFF PASTRIES
- Assortments of puff pastries with seasonal fillings or toppings: €30 per Kg
- Grand Cru chocolate & Arabica coffee fingers: €5 per portion
- Norwegian omelette: €5 per portion
- Vanilla and chocolate millefeuille: €5 per portion
- Ice cream Yule logs: €5 per portion (minimum 4 people)
- Siberian Kaviroff caviar: 10 g / €30 - 30 g / €90 - 50 g / €150