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
Dates
Sat 15.04.2023, 09:00 - 13:00
1 Day
€ 300,00
fully booked
Fri 26.05.2023, 09:00 - 13:00
1 Day
€ 300,00
Fri 09.06.2023, 09:00 - 13:00
1 Day
€ 300,00
Sat 17.06.2023, 09:00 - 13:00
1 Day
€ 300,00
Description
Learn the secrets behind cooking seafood products. Our chefs will teach you the various aspects of how to choose, cut and cook them.
April 15, 2023 at 9:00 am
Lobster linguini - Yellow pollack and confit fennels, citrus vierge sauce.
May 26, 2023 at 9:00 am
Squids stuffed with Mediterranean vegetables - American-style monkfish.
June 9, 2023 at 9:00 am
Champagne lobster fricassee with baby vegetables - John Dory, Maltese sauce, preserved lemon zucchini cream.
June 17, 2023 at 9:00 am
Squids stuffed with Mediterranean vegetables - American-style monkfish.
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.
April 15, 2023 at 9:00 am
Lobster linguini - Yellow pollack and confit fennels, citrus vierge sauce.
May 26, 2023 at 9:00 am
Squids stuffed with Mediterranean vegetables - American-style monkfish.
June 9, 2023 at 9:00 am
Champagne lobster fricassee with baby vegetables - John Dory, Maltese sauce, preserved lemon zucchini cream.
June 17, 2023 at 9:00 am
Squids stuffed with Mediterranean vegetables - American-style monkfish.
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.
Description
Learn the secrets behind cooking seafood products. Our chefs will teach you the various aspects of how to choose, cut and cook them.
April 15, 2023 at 9:00 am
Lobster linguini - Yellow pollack and confit fennels, citrus vierge sauce.
May 26, 2023 at 9:00 am
Squids stuffed with Mediterranean vegetables - American-style monkfish.
June 9, 2023 at 9:00 am
Champagne lobster fricassee with baby vegetables - John Dory, Maltese sauce, preserved lemon zucchini cream.
June 17, 2023 at 9:00 am
Squids stuffed with Mediterranean vegetables - American-style monkfish.
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.
April 15, 2023 at 9:00 am
Lobster linguini - Yellow pollack and confit fennels, citrus vierge sauce.
May 26, 2023 at 9:00 am
Squids stuffed with Mediterranean vegetables - American-style monkfish.
June 9, 2023 at 9:00 am
Champagne lobster fricassee with baby vegetables - John Dory, Maltese sauce, preserved lemon zucchini cream.
June 17, 2023 at 9:00 am
Squids stuffed with Mediterranean vegetables - American-style monkfish.
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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