Fish & Shellfish - 4 hrs
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Fish & Shellfish - 4 hrs
Number of Persons
1
2
3
4
5
6
7
8
9
10
Scheduling for
myself
somebody else
Dates
Fri 02.08.2024, 09:00 - 13:00
1 Day
€ 320,00
VAT included
Cancelled
Sat 31.08.2024, 09:00 - 13:00
1 Day
€ 320,00
VAT included
Fri 20.09.2024, 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.
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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