Land and Sea - 3 hrs
Land and Sea - 3 hrs
Number of Persons
1
2
3
4
5
6
7
8
9
10
Scheduling for
myself
somebody else
Dates
Tue 01.07.2025, 18:30 - 21:30
1 Day
€ 270,00
VAT included
Thu 31.07.2025, 14:30 - 17:30
1 Day
€ 270,00
VAT included
Description
Come experience some of our Chefs' favorite recipes and take them home to enjoy with your loved ones.
July 1st, 2025 at 6:30 PM - On-site tasting
Bresse chicken and crayfish fricassee.
July 31, 2025 at 2:30 PM - Take away
Barigoule-style 'Violet de Provence' artichokes,
Roasted pearly monkfish, apricot and olives, green asparagus and mizuna greens, orange and tarragon-scented shellfish demi-glace sauce.
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.
- As a souvenir, a personalized certificate and the Ritz Escoffier school apron are given to each participant.
For all reservations of more than 4 people, please contact us by phone or by e-mail.
July 1st, 2025 at 6:30 PM - On-site tasting
Bresse chicken and crayfish fricassee.
July 31, 2025 at 2:30 PM - Take away
Barigoule-style 'Violet de Provence' artichokes,
Roasted pearly monkfish, apricot and olives, green asparagus and mizuna greens, orange and tarragon-scented shellfish demi-glace sauce.
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.
- As a souvenir, a personalized certificate and the Ritz Escoffier school apron are given to each participant.
For all reservations of more than 4 people, please contact us by phone or by e-mail.
Description
Come experience some of our Chefs' favorite recipes and take them home to enjoy with your loved ones.
July 1st, 2025 at 6:30 PM - On-site tasting
Bresse chicken and crayfish fricassee.
July 31, 2025 at 2:30 PM - Take away
Barigoule-style 'Violet de Provence' artichokes,
Roasted pearly monkfish, apricot and olives, green asparagus and mizuna greens, orange and tarragon-scented shellfish demi-glace sauce.
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.
- As a souvenir, a personalized certificate and the Ritz Escoffier school apron are given to each participant.
For all reservations of more than 4 people, please contact us by phone or by e-mail.
July 1st, 2025 at 6:30 PM - On-site tasting
Bresse chicken and crayfish fricassee.
July 31, 2025 at 2:30 PM - Take away
Barigoule-style 'Violet de Provence' artichokes,
Roasted pearly monkfish, apricot and olives, green asparagus and mizuna greens, orange and tarragon-scented shellfish demi-glace sauce.
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.
- As a souvenir, a personalized certificate and the Ritz Escoffier school apron are given to each participant.
For all reservations of more than 4 people, please contact us by phone or by e-mail.
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