Sweet & Savory - 3 hrs

Sweet & Savory - 3 hrs

Number of Persons
Scheduling for
Dates
Fri 22.01.2021, 17:30 - 20:30
1 Day
€ 150,00
fully booked
Sat 23.01.2021, 14:30 - 17:30
1 Day
€ 150,00
fully booked
Fri 29.01.2021, 14:30 - 17:30
1 Day
€ 150,00
fully booked
Sat 06.02.2021, 09:30 - 12:30
1 Day
€ 150,00
fully booked
Sat 06.02.2021, 14:00 - 17:00
1 Day
€ 150,00
Book
Sat 13.02.2021, 14:30 - 17:30
1 Day
€ 150,00
fully booked
Thu 11.03.2021, 14:30 - 17:30
1 Day
€ 150,00
fully booked
Fri 19.03.2021, 14:30 - 17:30
1 Day
€ 150,00
fully booked
Thu 25.03.2021, 14:30 - 17:30
1 Day
€ 150,00
fully booked
Sat 27.03.2021, 14:30 - 17:30
1 Day
€ 150,00
fully booked
Description
A main course and dessert duo to prepare with our Chef.

January 22, 2021 at 6:30 pm
Poultry fricasee "Vallée d'Auge" style - Floating islands, toasted hazelnut and caramel.

January 23, 2021 at 2:30 pm
Scallops risotto and safraned cockle juice emulsion - Lemon tart.

January 29, 2021 at 2:30 pm
Monkfish with a Chorizo Emulsion - Caramel and Tahitian vanilla choux.

February 6, 2021 at 9:30 am
Veal and sage saltimbocca - Seasonal fruit clafoutis, yogurt sorbet.

February 13, 2021 at 2:30 pm
Scallops risotto and safraned cockle juice emulsion - Lemon tart.

March 11, 2021 at 2:30 pm
Stir-fried duckling fillet, simple jus and potato pucks - Hazelnut and Chocolate Tartlet.

March 19, 2021 at 2:30 pm
Sea bream ceviche, mango and green apple with fresh herbs - Caramel and Tahitian vanilla choux.

March 25, 2021 at 2:30 pm
Roasted duckling breast, lightly glazed turnips, port wine sauce - Hazelnut and Chocolate Tartlet.

March 27, 2021 at 2:30 pm
Butternut and saffron ravioli, sage brown butter - Bourbon vanilla 'crème brulée'.

April 24, 2021 at 2:30 pm
Veal tenderloin with fresh herbs and morel sauce - Lemon tart.


Useful information:

- At the end of the class you will be invited to share a meal with the Chef to enjoy the dishes you prepared.
- Class taught in French and simultaneously translated into English.
- You will receive a booklet with the printed recipes, a personally awarded certificate and an Ecole Ritz Escoffier apron.

For all reservations of more than 4 people, please contact us by phone or by e-mail.
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