Fish & Shellfish - 4 hrs

Fish & Shellfish - 4 hrs

Number of Persons
Scheduling for
Dates
Sat 17.07.2021, 09:00 - 13:00
1 Day
€ 220,00
fully booked
Sat 24.07.2021, 09:00 - 13:00
1 Day
€ 220,00
fully booked
Tue 27.07.2021, 09:00 - 13:00
1 Day
€ 220,00
Book
Sat 11.09.2021, 09:00 - 13:00
1 Day
€ 220,00
Book
Description
Learn the secrets behind cooking seafood products. Our chefs will teach you the various aspects of how to choose, cut and cook them.

July 17, 2021 at 9:00 am
Butterfly-filleted red mullet (‘barbouni’) over a bed of oregano, purple eggplant smoked caviar, pieces of bottarga (‘poutargue’) coated in beeswax, briny jus mounted with organic olive oil - Squid ink risotto with baby squids and shoots.

July 24, 2021 at 9:00 am
Squids stuffed with Mediterranean vegetables - John Dory fillet with a Maltaise sauce, stuffed zucchini flower, zucchini cream with lemon juices.

July 27, 2021 at 9:00 am
Seared pollack fish, scallions and coconut curry - Squids stuffed with Mediterranean vegetables.

September 11, 2021 at 9:00 am
John Dory fillet with a Maltaise sauce, stuffed zucchini flower, zucchini cream with lemon juices - Norway lobster ravioles with a shellfish coulis.


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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