One ingredient... and many possibilities! Unleash your creativity! Two recipes around this flagship seafood. December 2, 2021 at 9:00 am Traditionnal lobster bisque - Open lasagne of lobster and glazed vegetables, lobster sauce and beetroot vinaigrette. Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. - Share a convivial moment with the Chef while enjoying the dishes you prepared. - The detailed recipes, a personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class. For all reservations of more than 4 people, please contact us by phone or by e-mail.

Since the Holiday season is around the corner, let’s prepare and enjoy two recipes using lobster! December 4, 2021 at 3:00 pm Traditionnal lobster bisque - Lobster 'raviole', herb salad and shellfish sauce. Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group and your foie gras terrine. - Share a convivial moment with the Chef while the Chef is handing out the personalized certificates and take away the dishes serving one person. - As a souvenir, the detailed recipes and Ritz Escoffier school apron are given to each participant. For all reservations of more than 4 people, please contact us by phone or by e-mail.

The secrets behind meat and poultry preparations: our chefs explain how to choose products, the best ways to cut and cook them, and more... January 20, 2022 at 9:00 am Veal, shellfish and mushroom tartare - Braised beef cheek served with gratin Dauphinois - Pigeon glazed with honey, ginger and savory - Chicken Albufera. Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. - Share a convivial moment with the Chef at lunchtime while enjoying two dishes you prepared and take away the dishes prepared in the afternoon serving 1 person. - The detailed recipes, a personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class. For all reservations of more than 4 people, please contact us by phone or by e-mail.

Learn the secrets behind cooking seafood products. Our chefs will teach you the various aspects of how to choose, cut and cook them. November 13, 2021 at 9:00 am Traditionnal lobster bisque - Saffron-scented risotto, pan-seared scallops and chicken jus - Monkfish with a chorizo emulsion - Rainbow-coated turbot fillet, cauliflower mousseline, caper-lemon sauce. January 29, 2022 at 9:00 am Traditionnal lobster bisque - Rossini scallops - Pan-fried seabass fillets served with sage-flavored butter, butternut squash two ways - Cuttlefish ink risotto, red mullet and cuttlefish. February 26, 2022 at 9:00 am American-style monkfish - Scallops, fregola sarda and saffron scallop frill jus - Confit cod, spelt, and couscous-style broth - Sea bream tartar, mango and green apple with fresh herbs. Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. - Share a convivial moment with the Chef at lunchtime while enjoying two dishes you prepared and take away the dishes prepared in the afternoon serving 1 person. - The detailed recipes, a personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class. For all reservations of more than 4 people, please contact us by phone or by e-mail.