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


April 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.

May 22, 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.

May 30, 2025 at 9:00 AM
Lamb filet in an herb crust with sauteed fava beans and carrots ,
'Vallée d'Auge' guinea fowl breast.

June 25, 2025 at 9:00 AM
Peppered beef fillet, French-style accompaniment,
Veal tenderloin with fresh herbs and a morel 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.
- 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.