Fish & shellfish
- Cooking
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Tie on your Chef's apron and join us in the heart of the Ecole Ritz Escoffier kitchens for a cooking class on fish and shellfish. Filleting a sea bream, shucking a langoustine, preparing a stuffing or glazing a lobster: each craft is refined under the attentive eye of a Chef. In small groups, you'll supervise the cooking process, create sauces, fumets and bisques, then prepare two garnishes before moving on to the final presentation. Join our cooking class dedicated to fish and shellfish, at the heart of the Ritz Paris, to learn all about working with seafood.
One course, three formats
Delivered first in French and translated into English, this fish cooking course is available in several formats. In three hours, you create one or more takeaway recipes. If the course takes place in the afternoon, you prepare a recipe to be enjoyed at the school in the evening, accompanied by a wine and food pairing. The four-hour format allows you to go even further: learn how to prepare a more technical starter and main course, followed by a tasting with wine pairing. Finally, for a full day, prepare two recipes in the morning, to be enjoyed at lunchtime, then cook a third fish recipe in the afternoon, to take away with you. Each of these courses takes place in the heart of the Ritz Paris kitchens. The workshops are supervised by a Chef from the Ecole Ritz Escoffier, who will pass on their expertise, culinary techniques and personalized advice in a friendly, professional atmosphere.
From sea to plate
As a signatory to the Ethique Océan charter, the Ecole Ritz Escoffier and the entire Ritz Paris are committed to preserving marine biodiversity by adopting responsible, sustainable practices that respect ecosystems and local communities. This environmental commitment is reflected in the kitchens, where every part of the fish is valued, from head to bone. The creative process begins with the choice of raw ingredients. Our Chefs carefully select producers, breeders and fishermen committed to sustainable practices. In addition to respecting the seasons and the marine ecosystem, we choose never to work with endangered species. From sea bass to lobster, all the products you'll learn to enhance come from sustainable fishing. Fragile and delicate, fish and shellfish require meticulous attention to detail. Thanks to this fish cooking course, you'll learn how to choose seafood products and work them with the utmost care. Guided by a Chef, you'll learn the essential techniques, from choosing market vegetables and condiments to the final presentation on the plate.
Included in the session
Apron
An apron featuring the Ecole Ritz Escoffier logo.
Certificate of participation
Issued by the Ecole Ritz Escoffier as a souvenir.
Languages
All our classes are conducted in French and consecutively translated into English.
The kitchens
Cuisine Coquelin
Up to 10 participants
Cuisine Réjane
Up to 10 participants
More information
Courses are non-cancellable and non-refundable, but can be postponed up to 8 days before the scheduled date.
- The course is taught in French and translated into English.
- Some of the recipes are prepared in pairs.
- Courses are for adults only.
- For reservations of more than 4 people, please contact us by telephone or e-mail.