The secrets behind meat and poultry preparations: our chefs explain how to choose products, the best ways to cut and cook them, and more...


October 11, 2023 at 9:00 am
Chicken breast stuffed with Norway lobster, bisque-style Norway lobster sauce - Veal tenderloin with fresh herbs and a morel mushroom sauce.

October 18, 2023 at 9:00 am
Lamb loin in a truffled mushroom crust, butternut squash and spinach, hazelnut condiment - Veal, shellfish and mushroom tartare.

October 26, 2023 at 9:00 am
Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus - Tarragon chicken ballotine, salted butter roasted potatoes.

November 3rd, 2023 at 9:00 am
Challans duck glazed with galanga-infused honey, celery mousseline and celery rose - Lemon glazed loin of lamb, carrots and green mustard sauce.

November 18, 2023 at 9:00am
Chicken, foie gras and truffle ballotine - Veal tenderloin with herb stuffing, chanterelle mushroom sauce

November 30, 2023 at 9:00am
Beef Wellington - Chicken breast in a gingerbread crust with vegetables

January 6, 2024 at 9:00am
Chicken, foie gras and truffle ballotine - Veal tenderloin with herb stuffing, chanterelle mushroom sauce


Useful information:

- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group. Classes for adults only.
- 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