Fish & Shellfish - 4 hrs

Fish & Shellfish - 4 hrs

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.

October 30, 2021 at 9:00 am
Saffron-scented risotto, pan-seared scallops and chicken jus - Rainbow-coated turbot fillet, cauliflower mousseline, caper-lemon sauce.

December 4, 2021 at 9:30 am
Rossini Scallops - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region.

January 21, 2022 at 9:00 am
Rossini scallops - Pan-fried seabass fillets served with sage-flavored butter, butternut squash two ways.

February 19, 2022 at 9:00 am
American-style monkfish - Scallops, fregola sarda and saffron scallop frill jus.

Useful information:

- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group.
- 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.
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