Come and discover some creative, inspiring and inspired dishes along with our Chef Instructors!

We have created a program that will introduce you to all time classics with a touch of modernity.

The following techniques will be addressed during the class:

- Cutting/slicing vegetables
- Preparing meat jus
- Preparing fish stocks, broths and fish-based sauces
- Filleting and cooking fish
- Cutting and cooking meat
- Plating techniques
- Low-temperature cooking
- Preparing jellies
- Preparing pasta dough (ravioles)
- Making emulsions
- Optimising ingredients and reducing food waste
- Raising awareness about zero-waste cooking


From 7th to the 11th of July 2025

- Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus
- Sea bass with nori seaweed, smoked eel and wakame broth, chanterelle and saint george's mushrooms.

- Sea bream stuffed with phytoplankton, melting potatoes, marbled sauce and green chive oil
- Lobster and mango - passion fruit cannelloni on avocado, dill and lime carpaccio.

- Red mullet with nori-scented crispy scales, confit carrots, reduced carrot, galangal and grapefruit juice
- Modern vitello tonnato.

- Beetroot-glazed pigeon, crispy legs with crisped rice, coffee-scented jus and kumquat condiment
- Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce.

- Steamed guinea fowl terrine, horseradish, basil and pistachio mousseline stuffing, pearled chicken jus
- Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet.


Lunch included.

Trainees will be awarded a certificate at the end of each training course.

Sessions will only be held if at least 4 students are signed up.