With little to no cooking skills and experience, I was initially apprehensive in attending a Ceviche and Tartare Masterclass at the renowned Pied a Terre, located on Charlotte Street. For someone like me, who’s culinary skills comprise of spicing up a beans on toast with a bit of garlic powder, this experience was nothing short of transformative. Under the expert guidance of Chef David Moore, I not only learned how to create exquisite dishes but also developed newfound confidence in the kitchen.
The intimate setting in a beautiful, yet practical, upstairs kitchen within Pied a Terre, with a maximum of six guests per class, ensures personalized attention and a relaxed atmosphere. Chef David Moore greeted us warmly, and we quickly got acquainted over coffee, as he outlined what the next two hours would entail.
Our first challenge was the Salmon Gravlax. Chef Moore demonstrated how to prepare the filleted and skinned salmon with a blend of sugar, salt, chopped dill, and a hint of parsley. Watching him expertly drizzle gin and lemon zest over the salmon, adding a delicate touch of pepper, was like witnessing an artist at work. We then wrapped our salmon tightly in cling film, set it to rest, and moved on to the next dish, eager to see how our efforts would turn out.
Next, we tackled the intricacies of ceviche, using a variety of fish including sea bream, sea bass, and mackerel. Under Chef Moore’s watchful eye and with my needed guidance, we filleted, skinned, and pin-boned the fish. It was here that my knife skills – previously non-existent – began to take shape. Chef Moore’s patient and detailed instruction gave me to confidence to not completely butcher this delicate and high quality ingredient.
We sliced and diced the fish, mixed it with thinly sliced cucumber (minus the watery centre), and added zest of lemon, lemon juice, olive oil, and a hint of Maldon salt. The addition of chopped chives, shallots, and a sprinkling of chili flakes brought everything together. Each step elevated my knowledge and appreciation of his skills, as we learned how these simple ingredients could be combined to create a dish bursting with flavour and freshness.
Marinated scallops were next on the agenda. Like many of you I’m sure, the only time I’ve been presented with scallops have been cleanly cut and prepped on a plate. Such was my surprise to be asked to extract one from its shell. We prepared the hand-dived scallops with finely sliced fennel, sushi vinegar, lemon juice, and olive oil. The delicate nature of the scallops required a gentle touch, and once again, Chef Moore’s expertise guided us through. A touch of Maldon salt on each slice, a sprinkle of herbs like chives and parsley, and a generous drizzle of olive oil completed this elegant dish.
We rounded off our masterclass with a classic steak tartare. Despite my initial apprehension, I found the process surprisingly straightforward. We diced the rump steak, ensuring any fat or sinew was removed, and dressed it with ketchup, mustard, Worcestershire sauce, Tabasco, and a mix of finely chopped gherkin, parsley, and capers. Pressing the mixture into a ring mould and topping it with a raw egg yolk was a satisfying final touch.
Throughout the class, we were plied with fine wine, expertly picked out by the restaurant’s sommelier. This welcome addition raised both our confidence and spirit as we dedicated ourselves to the tasks at hand. A definate standout was the François Chidaine Les Choisilles 2021, a Montlouis-sur-Loire that perfectly complemented the fresh, vibrant flavours of our dishes. This thoughtful pairing added an extra layer of indulgence to the experience.
As we finished our culinary creations, we were rewarded with a well-deserved glass of fizz. The atmosphere was one of celebration, and I felt a genuine sense of achievement. Not only had I learned how to prepare and present sophisticated dishes, but I had also the surprised expression of my wife to look forward to when I served her the Michelin star style Salmon Gravlax which we’d made earlier and I was able to take home.
For anyone looking to enhance their culinary repertoire or simply enjoy a unique and luxurious experience, the Ceviche and Tartare Masterclass at Pied a Terre is an absolute must. Priced at £125 per person, Chef David Moore’s expertise and approachable teaching style make it accessible even for those with little to no cooking ability. This class is more than just a lesson in food preparation; it’s an exploration of flavours, techniques, and the joy of creating something truly special. And if ceviche and tartare aren’t your thing, Pied a Terre also offers a fantastic Pasta Masterclass that concludes with a celebratory glass of fizz.
If you’re ready to try and elevate your cooking skills and discover the art of ceviche and tartare, book your spot at Pied a Terre. Trust me, it’s an experience you won’t want to miss.
