Explore a recipe from A to Z with the help of our Chef. The final touch: Enjoying the dish along with wine, coffee and sweets...

February 11, 2021 at 6:30 pm - February 12, 2021 at 6:30 pm
Scallops risotto and safraned cockle juice emulsion - Lemon tart.

February 19, 2021 at 6:30 pm
Combawa scallop tartare - Poached scallops, young vegetables.

February 25, 2021 at 6:30 pm
Roasted red mullet wrapped in bacon, fennel glazed in chicken jus - Tropical fruit choux.

February 26, 2021 at 6:30 pm
King prawns and roasted poultry oysters, vegetable risotto, lime emulsion - Lemon tart.

March 4, 2021 at 6:30 pm
Pan-seared scallops, cauliflower in different textures and colors, pearl juice - Rice pudding, salted butter caramel and hazelnuts.

March 5, 2021 at 5:30 pm
Cream of Jerusalem artichoke soup with foie gras cubes, chives and croutons - Chicken supreme 'princesse' with Madiera sauce, Canadian bacon and salsify.


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 consecutively 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.