Learn the secrets behind cooking seafood products. Our chefs will teach you the various aspects of how to choose, cut and cook them.


January 19, 2024 at 9:00am
Avocado and shredded crab meat with granny smith apple, grapefruit jelly - Confit cod, spelt, and couscous-style jus

March 2, 2024 at 9:00am
Sea bass, shellfish and green emulsion - Norway lobster 'raviole' with creamy citrus-scented 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 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.