Salmon carpaccio à l’aneth is a summer delight – dill, special spices, lemon with salmon are a perfect combination.  For dessert you will learn to make a classic french dessert; crepes Suzette

Class begins promptly at 10.30am. Please come to class at least 10 min earlier as tea or coffee is offered on arrival.

This is a hands-on cooking class, all ingredients and materials, cooking equipment, aprons and recipes are provided.

A glass of French Champagne and a long table lunch with a glass of matching wine is included.