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
Description
Learn the secrets behind cooking seafood products. Our chefs will teach you the various aspects of how to choose, cut and cook them.


July 3rd, 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.

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.

August 2nd, 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, zucchini, pearl hay-scented cream with scallion oil, tangy enoki.

August 31st, 2024 at 9:00 AM
Sea bass, shellfish and green emulsion - Norway lobster 'raviole' with creamy citrus-scented sauce.

September 20, 2024 at 9:00 AM
Sea bass with nori seaweed, smoked eel and wakame broth, chanterelle and saint george's mushrooms - Champagne lobster fricassee with baby vegetables.


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.
- 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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