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


October 2nd, 2024 at 9:00 AM
Avocado and shredded crab meat with granny smith apple, grapefruit jelly - Confit cod, spelt, and couscous-style jus.

November 8, 2024 at 9:00 AM
Shiso-wrapped monkfish, coconut veil, curry, coriander and chili emulsion, tangy papaya - Cappuccino of Dublin bay prawns with crab.


Useful information:

- Class taught in French and consecutively translated into English.
- The fish we use comes from sustainable fishing and is chosen depending on available resources. The catch of the day may be different from the fish announced, however it will be the same type of fish (round fish, flat fish, rock fish, freshwater fish).
- 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.