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
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Description
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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