Fish & Shellfish - 4 hrs 'Gourmet'

Fish & Shellfish - 4 hrs 'Gourmet'

There are no free dates for the selected course. Please change the time period or choose another course.

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

February 4, 2021 at 9:00 am
Dublin Bay prawn ravioles with shellfish coulis - Monkfish with a Chorizo Emulsion.

February 13, 2021 at 9:00 am
Ginger honey glazed cod steak with seasonal vegetables - Scallop risotto and saffron cockle jus emulsion.

March 6, 2021 at 9:00 am
Mackerel escabeche, granny smith apple jelly, caviar, cucumber and horseradish - Seared pollack fish, scallions and coconut curry.

Useful information:

- At the end of the class you will be invited to share a meal with the Chef to enjoy the dishes you prepared.
- Class taught in French and consecutively translated into English.
- You will receive a booklet with the printed recipes, a personally awarded certificate and an Ecole Ritz Escoffier apron.

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