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.
April 3, 2024 at 2:30 PM
Roasted free-range guinea fowl breast, savory-scented jus and wild mushrooms - Caramelized pineapple, coconut crumble and lemon balm.
April 4, 2024 at 2:30 PM
Pan-seared duckling fillet, simple jus and potato pucks - Hazelnut and chocolate tartlets
April 17, 2024 at 2:30 PM
'Vallee d'Auge'-style chicken fricasee - Floating island, toasted hazelnuts and caramel.
May 24, 2024 at 2:30 PM
Salmon with black sesame seeds, orange sauce and herb salad - Roasted caramelized mango, hazelnut crumble.
May 30, 2024 at 2:30 PM
Asparagus risotto, asparagus shavings, chicken jus - Lemon tart.
June 13, 2024 at 2:30 PM
Roasted pearly monkfish, apricot and olives, green asparagus and mizuna greens, orange and tarragon-scented shellfish demi-glace sauce - 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 !
- As a souvenir, the detailed recipes, a personalized certificate and the Ritz Escoffier school apron are given to each participant.
For all reservations of more than 4 people, please contact us by phone or by e-mail.
April 3, 2024 at 2:30 PM
Roasted free-range guinea fowl breast, savory-scented jus and wild mushrooms - Caramelized pineapple, coconut crumble and lemon balm.
April 4, 2024 at 2:30 PM
Pan-seared duckling fillet, simple jus and potato pucks - Hazelnut and chocolate tartlets
April 17, 2024 at 2:30 PM
'Vallee d'Auge'-style chicken fricasee - Floating island, toasted hazelnuts and caramel.
May 24, 2024 at 2:30 PM
Salmon with black sesame seeds, orange sauce and herb salad - Roasted caramelized mango, hazelnut crumble.
May 30, 2024 at 2:30 PM
Asparagus risotto, asparagus shavings, chicken jus - Lemon tart.
June 13, 2024 at 2:30 PM
Roasted pearly monkfish, apricot and olives, green asparagus and mizuna greens, orange and tarragon-scented shellfish demi-glace sauce - 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 !
- As a souvenir, the detailed recipes, a personalized certificate and the Ritz Escoffier school apron are given to each participant.
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.
April 3, 2024 at 2:30 PM
Roasted free-range guinea fowl breast, savory-scented jus and wild mushrooms - Caramelized pineapple, coconut crumble and lemon balm.
April 4, 2024 at 2:30 PM
Pan-seared duckling fillet, simple jus and potato pucks - Hazelnut and chocolate tartlets
April 17, 2024 at 2:30 PM
'Vallee d'Auge'-style chicken fricasee - Floating island, toasted hazelnuts and caramel.
May 24, 2024 at 2:30 PM
Salmon with black sesame seeds, orange sauce and herb salad - Roasted caramelized mango, hazelnut crumble.
May 30, 2024 at 2:30 PM
Asparagus risotto, asparagus shavings, chicken jus - Lemon tart.
June 13, 2024 at 2:30 PM
Roasted pearly monkfish, apricot and olives, green asparagus and mizuna greens, orange and tarragon-scented shellfish demi-glace sauce - 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 !
- As a souvenir, the detailed recipes, a personalized certificate and the Ritz Escoffier school apron are given to each participant.
For all reservations of more than 4 people, please contact us by phone or by e-mail.
April 3, 2024 at 2:30 PM
Roasted free-range guinea fowl breast, savory-scented jus and wild mushrooms - Caramelized pineapple, coconut crumble and lemon balm.
April 4, 2024 at 2:30 PM
Pan-seared duckling fillet, simple jus and potato pucks - Hazelnut and chocolate tartlets
April 17, 2024 at 2:30 PM
'Vallee d'Auge'-style chicken fricasee - Floating island, toasted hazelnuts and caramel.
May 24, 2024 at 2:30 PM
Salmon with black sesame seeds, orange sauce and herb salad - Roasted caramelized mango, hazelnut crumble.
May 30, 2024 at 2:30 PM
Asparagus risotto, asparagus shavings, chicken jus - Lemon tart.
June 13, 2024 at 2:30 PM
Roasted pearly monkfish, apricot and olives, green asparagus and mizuna greens, orange and tarragon-scented shellfish demi-glace sauce - 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 !
- As a souvenir, the detailed recipes, a personalized certificate and the Ritz Escoffier school apron are given to each participant.
For all reservations of more than 4 people, please contact us by phone or by e-mail.
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