Our Chefs will introduce you to the secrets of preparing meat and poultry: choosing the products as well as carving, cooking and seasoning them!


January 11, 2025 at 9:00 AM
Steamed guinea fowl terrine, horseradish, basil and pistachio mousseline stuffing, pearled chicken jus - Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet.

January 24, 2025 at 9:00 AM
Beetroot-glazed pigeon, crispy legs with crisped rice, coffee-scented jus and kumquat condiment - Veal tenderloin with fresh herbs and a morel mushroom sauce.

February 13, 2025 at 9:00 AM
Modern vitello tonnato - Beef Wellington.

March 7, 2025 at 9:00 AM
Beetroot-glazed pigeon, crispy legs with crisped rice, coffee-scented jus and kumquat condiment - Veal tenderloin with fresh herbs and a morel mushroom sauce.

March 26, 2025 at 9:00 AM
Chicken breast stuffed with Norway lobster, bisque-style Norway lobster sauce - Lemon glazed lamb canon, carrots and green mustard 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.
- A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
- Tips to select ingredients
- Tips to optimize the use of each ingredient

For all reservations of more than 4 people, please contact us by phone or by e-mail.