The first part is done by the course instructor:
Filleting of round and flat fish.
If requested course participants can fillet whole trout themselves.
Whole sea bass prepared in salt crust, on the grill or in the steamer.
The participants cook in two or three groups:
Stuffed squid on ratatouille or salad, served as a starter.
Salmon trout or organic trout oven-baked on hay.
Whole flat and round fish roasted au naturel or grilled according to the season and filleted by the participants.
Whole flat and round fish prepared in fillet form according to the season, served as main course.
The dessert is prepared by the course instructor.