FISH & SHELLFISH

This complete cooking course provides FERRANDI Paris’s expertise for preparing all types of fish, shellfish and cephalopods, allowing home cooks and confirmed chefs to:

• Acquire essential kitchen skills for 47 culinary techniques — including how to scale sea bass or sole, bone fish fillets, shuck scallops and oysters, prepare squid and cuttlefish, cook lobster or crab in a court bouillon and braise monkfish tails — explained in more than 350 step-by-step instructions.
• Delight guests with 73 delicious recipes for French classics, traditional dishes from around the world and innovative creations: Hake Ceviche with Pickled Berries and Buckwheat Tuiles, Seafood Pâté en Croûte, Albacore Tuna Burger with Socca Fries, Cajun-Marinated Swordfish with Corn, Sole Meunière Grenobloise with Creamy Polenta, Lobster Bisque, Poached Langoustines with Thai Broth and more.

Comprehensive technical and gourmet savoir faire from an exceptional, century-old culinary school.

Edition: 2026