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


March 1st, 2025 at 9:00am
- Shiso-wrapped monkfish, coconut veil, curry, coriander and chili pepper emulsion, tangy papaya
- Norway lobster and brown crab cappuccino
- Mackerel escabeche, granny smith apple and Caviar.


Useful 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 at lunchtime while enjoying two dishes you prepared and take away the dish prepared in the afternoon serving 1 person.
- 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.