Grilled, steamed or tartared : show fish off in every way! Discover modern or traditional recipes to bring out the best in seafood.


On October 12 and 13 at 9:00 am

- Sea bass a la Royale - 'Ritz Escoffier Legacy'
- Hake loin, hazelnut butter, peppered pork belly cooked as a roast, tender leeks
- White tuna and fennel tartare, sweet red pepper and peppermint gel.

- Red mullet with a beef jus striped pattern and stuffed with basil, confit baby fennel with star anise
- Marinated grilled sardines, seaweed broth, saké-flavored green apple and Japanese pearls
- John Dory à la Normande


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 at lunchtime while enjoying two dishes you prepared and take away the dishes prepared in the afternoon serving 1 person.
- The detailed recipes, a personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.

For all reservations of more than 4 people, please contact us by phone or by e-mail.