Fish Total – From head to fin on 20.08.2026
Our classic course from head to fin: round or flat, filleted, pan-fried, poached, served with stock, gravy, or bouillabaisse—we take a holistic approach to fish.
The class begins with a preliminary briefing that includes a recipe booklet and an apron.
The cooking class concludes with a 4-course meal, complete with paired wines and soft drinks, served in the living room.
