Fish and Shell Fish day

27 June 2024

9.00 to 12.00 - 13.00 to 16.00


  • Class Session:            1 day class / 2 sessions/  morning / afternoon
  • Lunch:                          Included
  • Total hours:                 6 hours
  • Delivery Language:   English with Thai translation
  • Age:                           18 years old minimum
  • Suitable for:                Amateurs
  • Accomplishment:        Lenôtre certificate of attendance
  • Student per class:       Maximum 12



  • Grilled octopus with guacamole.
  • Pan seared scallops with cauliflower purée, chicken jus.
  • Pan seared sea-bass fennel cream.
  • Sole Meunière style.


In this lesson learner will get to know:

How to recognize the quality and freshness of fish and seafood.

Bone seabass to remove filet and make fish stock.

How to cook octopus in the most tender way.

Prepare scallops from shell to plate with zero waste.

Learn the right cooking scale for round and flat fish.

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