BASIC COOKING TECHNIQUES

Basic techniques to learn how to work and cook whole fish and sea food

Lobster Stock
Seabass fillet with crispy scales, squash variations and a Nantua sauce
Salmon en papillote , Nantaise butter and a vegetable julienne |
Saffron infused risotto with lobster |
Cooking lobster in court bouillon |
Fish stock |

price includes a 2-hour cooking workshop on fish and lobster and on-site tasting of recipes prepared in a warm atmosphere. Taxes and additional beverages not included. Gratuities appreciated on site!

You'll have access to our wine, beer and cocktail list.

115 $ / PERS

0 Available seats

You would like a private workshop? Ask us about our private classes and events: Groups and Companies
- All of our general public courses are offered in French. We offer courses in English only in a private setting.