Fish & Shellfish - 8 hr

Fish & Shellfish - 8 hr

There are no free dates for the selected course. Please change the time period or choose another course.

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Scheduling for
Learn the secrets behind cooking seafood products. Our chefs will teach you the various aspects of how to choose, cut and cook them.

November 13, 2021 at 9:00 am
Traditionnal lobster bisque - Saffron-scented risotto, pan-seared scallops and chicken jus - Monkfish with a chorizo emulsion - Rainbow-coated turbot fillet, cauliflower mousseline, caper-lemon sauce.

January 29, 2022 at 9:00 am
Traditionnal lobster bisque - Rossini scallops - Pan-fried seabass fillets served with sage-flavored butter, butternut squash two ways - Cuttlefish ink risotto, red mullet and cuttlefish.

Useful information:

- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group.
- 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.
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