Sole, two times around - 4 hrs
Sole, two times around - 4 hrs
Number of Persons
1
2
3
4
5
6
7
8
9
10
Scheduling for
myself
somebody else
Dates
Thu 05.06.2025, 09:00 - 13:00
1 Day
€ 320,00
VAT included
Fri 27.06.2025, 09:00 - 13:00
1 Day
€ 320,00
VAT included
Description
Using seasonal produce and the chefs’ techniques, you will learn how to cook sole fish to perfection and impress your guests.
June 5, 2025 at 9:00 AM
Sole and cockles in a foam of their own jus, artichoke and fennel with a col lettuce coulis - Sole meuniere.
June 27, 2025 at 9:00 AM
Sole and cockles in a foam of their own jus, artichoke and fennel with a col lettuce coulis - Sole meuniere.
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 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.
June 5, 2025 at 9:00 AM
Sole and cockles in a foam of their own jus, artichoke and fennel with a col lettuce coulis - Sole meuniere.
June 27, 2025 at 9:00 AM
Sole and cockles in a foam of their own jus, artichoke and fennel with a col lettuce coulis - Sole meuniere.
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 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.
Description
Using seasonal produce and the chefs’ techniques, you will learn how to cook sole fish to perfection and impress your guests.
June 5, 2025 at 9:00 AM
Sole and cockles in a foam of their own jus, artichoke and fennel with a col lettuce coulis - Sole meuniere.
June 27, 2025 at 9:00 AM
Sole and cockles in a foam of their own jus, artichoke and fennel with a col lettuce coulis - Sole meuniere.
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 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.
June 5, 2025 at 9:00 AM
Sole and cockles in a foam of their own jus, artichoke and fennel with a col lettuce coulis - Sole meuniere.
June 27, 2025 at 9:00 AM
Sole and cockles in a foam of their own jus, artichoke and fennel with a col lettuce coulis - Sole meuniere.
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 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.
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