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 01.06.2024, 09:00 - 13:00
1 Day
€ 320,00
VAT included
Fri 21.06.2024, 09:00 - 13:00
1 Day
€ 320,00
VAT included
Fri 12.07.2024, 09:00 - 13:00
1 Day
€ 320,00
VAT included
Sat 31.08.2024, 09:00 - 13:00
1 Day
€ 320,00
VAT included
Description
Learn the secrets behind cooking seafood products. Our chefs will teach you the various aspects of how to choose, cut and cook them.
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.
August 31st, 2024 at 9:00 AM
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.
- 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.
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.
August 31st, 2024 at 9:00 AM
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.
- 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.
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.
August 31st, 2024 at 9:00 AM
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.
- 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.
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.
August 31st, 2024 at 9:00 AM
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.
- 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.
Characters left