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


December 6, 2024 at 2:30 PM
Pan-seared duckling fillet, simple jus and potato pucks - Rice pudding, salted butter caramel and hazelnuts.

December 18, 2024 at 2:30 PM
Salmon with black sesame seeds, orange sauce and herb salad - Roasted caramelized mango, hazelnut crumble.

January 9, 2025 at 2:30 PM
Salmon with black sesame seeds, orange sauce and herb salad - Roasted caramelized mango, hazelnut crumble.

January 17, 2025 at 2:30 PM
Glazed scallops, pan-seared cauliflower, curried cream of cauliflower and seared baby leeks - Floating island, toasted hazelnuts and caramel.

January 25, 2025 at 2:30 PM
Cream of broccoli, squid and king prawns with lemon juices - Floating island, toasted hazelnuts and caramel.

January 29, 2025 at 2:30 PM
Glazed scallops, pan-seared cauliflower, curried cream of cauliflower and seared baby leeks - Floating island, toasted hazelnuts and caramel.

Februay 5, 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.


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 each ingredient

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