Come experience some of our Chefs' favorite recipes and take them home to enjoy with your loved ones.


Mai 1, 2024 at 2:30 PM
Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce - Quick seared tuna with citrus chutney, rocket/arugula salad with walnut oil and balsamic vinegar

May 18, 2024 at 2:30 PM
Avocado and shredded crab meat with granny smith apple, grapefruit jelly - Pearly cod fish, grilled asparagus, pearl hay-scented cream with scallion oil, tangy enoki.

May 23, 2024 at 2:30 PM
Sea bream tartare, fennel, lovage and radish shavings - Lamb loin in a parsley crust, generous pieces of vegetables.

June 1st, 2024 at 2:30 PM
Barigoule-style 'Violet de Provence' artichokes - Roasted pearly monkfish, apricot and olives, green asparagus and mizuna greens, orange and tarragon-scented shellfish demi-glace sauce.

June 6, 2024 at 2:30 PM
Potato gnocchi, baby spinach, reduced veal jus - Duck breast on the bone, stewed red onion, kirsch-flavored cherries and cocoa nibs, bittersweet cocoa sauce.

June 15, 2024 at 2:30 PM
Sea bream tartare, fennel, lovage and radish shavings - Lamb loin in a parsley crust, generous pieces of vegetables.


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, the detailed recipes, a personalized certificate and the Ritz Escoffier school apron are given