> In April, the scallop is especially good: its “pigs” are now the juiciest. At the master class you can learn all the nuances of cooking this delicacy from the chef and directly from the farmers.

> At the master class, the chef will teach in a couple of movements (the main thing is safe) to open seashells and cook a scallop in different ways. Dishes depend on the season:

• three sauces to raw scallop;
• Petaki fried in butter with crispy baguette;
• Spaghetti with gonad sauce and try pate from them.