It's all about fish | 2021
  • It's all about fish | 2021

It's all about fish | 2021

| TBC for the first part of 2021 | 

Come and learn a few ways to prepare an entire salmon, how to fillet it and know how to prepare all of its parts. For this cooking class with chef Loïc Gabus we will have the opportunity to work with a Swiss salmon! From Lostallo, in Graubünden.

We will see how to marinate a gravlax with beets, a ceviche with passion fruits and a roasted salmon steak with a creamy mussel sauce.

   

| A welcome drink will be offered to you by Grillette, Domain de Cressier. |

   

 14 participants 

 All levels

 6pm - 10pm

 139 chf | including meal, recipes and apron for the class, excluding drinks |

 TBC for the first part of 2021

ISP AGENCEMENTS | Parking places right in front of the showroom

 

Important informations:

All subscriptions are final.

If you are not able to attend the cooking class for which you have registered, you can send your registration to a third party, under the condition of notifying us in writing | info@leslaboratoiresculinaires | no later than 6 hours before the class begins.

Please notify us of any severe food allergies by indicating it during check-out or by writing to us | info@leslaboratoiresculinaires.com | no later than 10 working days before the date of the chosen class.