A main course and dessert duo to prepare with our Chef and take home to enjoy with your loved ones.


Februay 6, 2025 at 2:30 PM
Salmon with black sesame seeds, orange sauce and herb salad - Roasted caramelized mango, hazelnut crumble.

February 12, 2025 at 2:30 PM
Duck breast on the bone, stewed red onion, kirsch-flavored cherries and cocoa nibs, bittersweet cocoa sauce - Anise and vanilla panacotta with a mango minestrone.

February 22, 2025 at 2:30 PM
Roasted free-range guinea fowl breast, savory-scented jus and wild mushrooms - Caramelized pineapple, coconut crumble and lemon balm.

February 26, 2025 at 2:30 PM
Glazed scallops, pan-seared cauliflower, curried cream of cauliflower and baby leeks - Floating island, toasted hazelnuts and caramel.

March 12, 2025 at 2:30 PM
'Vallee d'Auge'-style chicken fricasee - Floating island, toasted hazelnuts and caramel.

March 27, 2025 at 2:30 PM
Salmon with black sesame seeds, orange sauce and herb salad - Roasted caramelized mango, hazelnut crumble.

April 9, 2025 at 2:30 PM
Sea bream tartar, mango and green apple with fresh herbs - Raspberry tart.

April 30, 2025 at 2:30 PM
Pan-seared duckling fillet, simple jus and potato pucks - Rice pudding, salted butter caramel and hazelnuts.

May 17, 2025 at 2:30 PM
Salmon with black sesame seeds, citrus sauce and herb salad - Roasted caramelized mango, hazelnut crumble.

May 23, 2025 at 2:30 PM
Seared red mullet wrapped in bacon, fennel glazed in chicken jus - Cardamom-chocolate tart.

June 12, 2025 at 2:30 PM
Asparagus risotto, asparagus shavings, chicken jus - Lemon tart.


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.
- The dishes you make will go home with you serving one persone !
- As a souvenir, a personalized certificate and the Ritz Escoffier school apron are given to each participant.
- Tips to select ingredients
- Tips to optimize the use of eac