Sweet & Savory - 3 hrs
Sweet & Savory - 3 hrs
Number of Persons
1
2
3
4
5
6
7
8
9
10
Scheduling for
myself
somebody else
Description
A main course and dessert duo to prepare with our Chef and take home to enjoy with your loved ones.
September 14, 2024 at 2:30 PM
Salmon fillet with a hazelnut crust, white beans and shellfish - Fig tart.
September 21st, 2024 at 2:30 PM
Pan-seared yellow chicken breast cooked in hay, honey and Cognac Muscat grapes, stewed red cabbage - Bourdaloue pear tart.
September 25, 2024 at 2:30 PM
'Vallee d'Auge'-style chicken fricasee - Floating island, toasted hazelnuts and caramel.
November 7, 2024 at 2:30 PM
Pan-seared duckling fillet, simple jus and potato pucks - Rice pudding, salted butter caramel and hazelnuts.
November 21st, 2024 at 2:30 PM
Glazed scallops, pan-seared cauliflower, curried cream of cauliflower and baby leeks - Floating island, toasted hazelnuts and caramel.
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 !
- 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 each ingredient
For all reservations of more than 4 people, please contact us by phone or by e-mail.
September 14, 2024 at 2:30 PM
Salmon fillet with a hazelnut crust, white beans and shellfish - Fig tart.
September 21st, 2024 at 2:30 PM
Pan-seared yellow chicken breast cooked in hay, honey and Cognac Muscat grapes, stewed red cabbage - Bourdaloue pear tart.
September 25, 2024 at 2:30 PM
'Vallee d'Auge'-style chicken fricasee - Floating island, toasted hazelnuts and caramel.
November 7, 2024 at 2:30 PM
Pan-seared duckling fillet, simple jus and potato pucks - Rice pudding, salted butter caramel and hazelnuts.
November 21st, 2024 at 2:30 PM
Glazed scallops, pan-seared cauliflower, curried cream of cauliflower and baby leeks - Floating island, toasted hazelnuts and caramel.
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 !
- 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 each ingredient
For all reservations of more than 4 people, please contact us by phone or by e-mail.
Description
A main course and dessert duo to prepare with our Chef and take home to enjoy with your loved ones.
September 14, 2024 at 2:30 PM
Salmon fillet with a hazelnut crust, white beans and shellfish - Fig tart.
September 21st, 2024 at 2:30 PM
Pan-seared yellow chicken breast cooked in hay, honey and Cognac Muscat grapes, stewed red cabbage - Bourdaloue pear tart.
September 25, 2024 at 2:30 PM
'Vallee d'Auge'-style chicken fricasee - Floating island, toasted hazelnuts and caramel.
November 7, 2024 at 2:30 PM
Pan-seared duckling fillet, simple jus and potato pucks - Rice pudding, salted butter caramel and hazelnuts.
November 21st, 2024 at 2:30 PM
Glazed scallops, pan-seared cauliflower, curried cream of cauliflower and baby leeks - Floating island, toasted hazelnuts and caramel.
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 !
- 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 each ingredient
For all reservations of more than 4 people, please contact us by phone or by e-mail.
September 14, 2024 at 2:30 PM
Salmon fillet with a hazelnut crust, white beans and shellfish - Fig tart.
September 21st, 2024 at 2:30 PM
Pan-seared yellow chicken breast cooked in hay, honey and Cognac Muscat grapes, stewed red cabbage - Bourdaloue pear tart.
September 25, 2024 at 2:30 PM
'Vallee d'Auge'-style chicken fricasee - Floating island, toasted hazelnuts and caramel.
November 7, 2024 at 2:30 PM
Pan-seared duckling fillet, simple jus and potato pucks - Rice pudding, salted butter caramel and hazelnuts.
November 21st, 2024 at 2:30 PM
Glazed scallops, pan-seared cauliflower, curried cream of cauliflower and baby leeks - Floating island, toasted hazelnuts and caramel.
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 !
- 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 each ingredient
For all reservations of more than 4 people, please contact us by phone or by e-mail.
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