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.

May 2, 2024 at 9:00 AM
Avocado and shredded crab meat with granny smith apple, grapefruit jelly - Confit cod, spelt, and couscous-style jus

June 1st, 2024 at 9:00 AM
Mackerel escabeche, granny smith apple and Caviar - Roasted pearly monkfish, apricot and olives, green asparagus and mizuna greens, orange and tarragon-scented shellfish demi-glace sauce.

June 21st, 2024 at 9:00 AM
Semi-cooked Norway lobster in a kumbawa marinade, clementine, cardamom and ginger chutney, clementine jelly and caramelized carrots - Pearly cod fish, grilled asparagus, pearl hay-scented cream with scallion oil, tangy enoki.

July 12, 2024 at 9:00 AM
Gazpacho-style watermelon and raspberry chilled soup with langoustines - Red mullet with nori-scented crispy scales, confit carrots, reduced carrot juice, galanga and grapefruit.

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.
- Tips to select ingredients
- Tips to optimize the use of each ingredient

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