Fish & Shellfish - 4 hrs
Fish & Shellfish - 4 hrs
Number of Persons
1
2
3
4
5
6
7
8
9
10
Scheduling for
myself
somebody else
Description
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.
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.
Description
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.
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.
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