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

January 31, 2024 at 9:00am
Sea bass a la Royale - 'Ritz Escoffier Legacy' - Hake loin, hazelnut butter, peppered pork belly cooked as a roast, tender leeks - White tuna and fennel tartare, sweet red pepper and peppermint gel

February 17, 2024 at 9:00am
Sea bass with nori, smoked eel and wakame broth, chanterelles and fairy ring mushrooms - Pearly cod fish, grilled asparagus, pearl hay-scented cream with scallion oil, tangy enoki - Open lasagna with lobster, glazed vegetables and beetroot dressing


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 at lunchtime while enjoying two dishes you prepared and take away the dish 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.