Sweet & Savory - 3 hrs

Sweet & Savory - 3 hrs

There are no free dates for the selected course. Please change the time period or choose another course.

Number of Persons
Scheduling for
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 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.


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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