Redefine your grilling by learning how to bring your ingredients to the next level with a unique touch of umami.
You will learn to master cooking and flame smoking techniques on a wide range of ingredients: fish, meat, vegetables, as well as more surprising products such as cheese, infused oil or condiments.

This course will allow you to understand the subtle effects of direct heat and its impact on textures, flavours and taste.


May 15, 2025 at 9:00 AM
Smoked asparagus, wild garlic sabayon, crunchy toast.
Pearly cod fish, grilled asparagus, pearl hay-scented cream with scallion oil, tangy enoki.


Practical 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 the Chef is handing out the personalized certificates and take away the dishes serving 2 people.
- As a souvenir, a Ritz Escoffier school apron is given to each participant.
- 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.