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


December 7, 2024 at 9:00 AM
Scallops Rossini, melting potatoes - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region.

January 10, 2025 at 9:00 AM
Shiso-wrapped monkfish, coconut veil, curry, coriander and chili emulsion, tangy papaya - Cappuccino of Dublin bay prawns with crab.


January 30, 2025 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.

February 8, 2025 at 9:00 AM
Champagne lobster fricassee with baby vegetables - Sea bass with nori seaweed, smoked eel and wakame broth, chanterelle and saint george's mushrooms.


Useful information:

- Class taught in French and consecutively translated into English.
- The fish we use comes from sustainable fishing. 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.