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