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


February 1st, 2025 at 9:00 am
- Guinea fowl stuffed under the skin with truffle and black garlic, chicken jus, parmesan emulsion, butternut squash and pumpkin seed tartlet
- Lemon glazed lamb canon, carrots and green mustard sauce
- Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet.

March 29, 2025 at 9:00 AM
- Chicken stuffed under the skin with truffle, butternut squash tartlet, earl grey-scented chicken jus
- Lemon glazed lamb canon, carrots and green mustard sauce
- Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet.


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 at lunchtime while enjoying two dishes you prepared and take away the dish prepared in the afternoon serving 1 person.
- 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.