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3 days in the kitchen
3 days in the kitchen
1 Sessions
3 days in the heart of the Ritz Paris kitchens, to discover our chefs’ tips, tricks and techniques. On the agenda: mastering the fundamentals with meat, fish, shellfish and vegetable-themed recipes: cooking, carving, gravy and sauce. From July 17 to the 19 at 9:00 AM - Barigoule-style 'Violet de Provence' artichokes - Modern vitello tonnato - Red mullet with nori-scented crispy scales, confit carrots, reduced carrot juice, galanga and grapefruit. - Œuf parfait (soft boiled egg), peas, hazelnuts, chicken jus and watercress coulis - ‘Raviole’, ricotta, cilantro, confit lemon and lovage emulsion - Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus. - Poached eggs in a Meurette wine sauce - Beef Wellington - Duck breast a l’orange, pickled Kabu turnip, crispy spiralized potatoes. Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. Classes for adults only. - Share a convivial moment with the Chef at lunchtime while enjoying two dishes you prepared and take away the dishes prepared in the afternoon serving 1 person. - A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class. - Tips to select ingredients - Tips to optimize the use of each ingredient For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 1.500,00
Chef's techniques: Jus & Sauces - 4 hrs
Chef's techniques: Jus & Sauces - 4 hrs
3 Sessions
Learn how to prepare jus and sauces, the essential basics of French cuisine. July 5, 2024 at 9:00 AM Fish stock - Lobster broth - Armorican sauce - Beurre blanc - Tartar sauce. July 13, 2024 at 9:00 AM White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Bearnaise sauce. August 1st, 2024 at 9:00 AM Fish stock - Lobster broth - Armorican sauce - Beurre blanc - Tartar sauce. September 4, 2024 at 9:00 AM White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Bearnaise sauce. Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. Classes for adults only. - Share a convivial moment with the Chef while enjoying the dishes you prepared. - A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class. - Tips to select ingredients - Tips to optimize the use of each ingredient For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 320,00
Parisian Market Escapade - 1 day
Parisian Market Escapade - 1 day
1 Sessions
Join the Chef to discover a real Parisian market, filled with traditional and seasonal products. Return to the school to create a menu of four dishes - a starter, a fish dish, a meat dish and a desert - from the products you selected. All that is left is to wind-down and indulge with a glass of wine whilst enjoying the meal you created. A true taste of Parisian life! July 6, 2024 at 9:00 AM Useful information: - Class taught in French and consecutively translated into English. - Recipes chosen by the Chef while at the market depending on the seasonal products available. - Some steps of the recipes are carried out as a group. Classes for adults only. - Share a convivial moment with the Chef at lunchtime while enjoying two dishes you prepared and take away the dish prepared in the afternoon serving 1 person. - A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class. - Tips to select ingredients - Tips to optimize the use of each ingredient For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 520,00
Ritzy brunch - 1 day
Ritzy brunch - 1 day
2 Sessions
Prepare a savory and sweet brunch in the heart of the Ritz Paris kitchens during your day-long class. You will take your own creations home with you (serving two people). July 19, 2024 at 9:00 AM - Waffle with haddock, horseradish mascarpone cream, granny smith apple and green meat radish - Carrot, cumin and orange cake - Lemon and vanilla Madeleine - Giant chocolate cookie. The lunch break will be from 1:00 PM to 2.30 PM. July 19, 2024 at 9:00 AM - Waffle with haddock, horseradish mascarpone cream, granny smith apple and green meat radish - Carrot, cumin and orange cake - Cake marbré citron sésame noir - Chocolate spread The lunch break will be from 1:00 PM to 2:00 PM. Practical information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. Classes for adults only. - Share a convivial moment with the Chef while the Chef is handing out the personalized certificates and take away the dishes serving 2 people. - As a souvenir, a Ritz Escoffier school apron is given to each participant. - Tips to select ingredients - Tips to optimize the use of each ingredient For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 550,00
A Ritzy Soiree - 3 hrs
A Ritzy Soiree - 3 hrs
7 Sessions
Come and spend a convivial evening in the heart of the Ritz Paris kitchens. July 2nd, 2024 at 6:30 PM Carpaccio and zucchini flower fritter - Peppered beef fillet, French-style accompaniment. July 4, 2024 at 6:30 PM Œuf parfait (soft boiled egg), peas, hazelnuts, chicken jus and watercress coulis - Monkfish medallion, sweet peas, fava beans, cherry tomatoes, salt cured lemon and olives, lemongrass and ginger broth. July 9, 2024 at 6:30 PM Fresh salad of heirloom tomatoes with an herb sheep curd cheese and crispy garlic toast - Confit cod, spelt, and couscous-style jus. July 16, 2024 at 6:30 PM Barigoule-style 'Violet de Provence' artichokes - Seared red mullet wrapped in bacon, fennel glazed in chicken jus. July 23, 2024 at 6:30 PM Fresh salad of heirloom tomatoes with an herb sheep curd cheese and crispy garlic toast - Confit cod, spelt, and couscous-style jus. July 30, 2024 at 6:30 PM Pineapple tomato caramelized with thyme honey from Kythera, feta cheese and Kalamata olive pieces - Hay-smoked hanger steak, spelt with chanterelle mushrooms, green asparagus. September 17, 2024 at 6:30 PM Fresh salad of heirloom tomatoes with an herb sheep curd cheese and crispy garlic toast - Confit cod, spelt, and couscous-style jus. September 24, 2024 at 6:30 PM Seasonal mushrooms, confit egg yolk and chicken jus - Rossini-style beef fillet and gratin dauphinois. Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. Classes for adults only. - Share a convivial moment with the Chef while enjoying the dishes you prepared. - Classes for adults only. - A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class. - Tips to select ingredients - Tips to optimize the use of each ingredient For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 270,00
A Taste of Ritz - 3 hrs
A Taste of Ritz - 3 hrs
6 Sessions
Come experience some of our Chefs' favorite recipes and take them home to enjoy with your loved ones. July 4, 2024 at 2:30 PM Avocado and shredded crab meat with granny smith apple, grapefruit jelly - Pearly cod fish, mini zucchini, pearl hay-scented cream with scallion oil, tangy enoki. July 12, 2023 at 2:30 PM Potato gnocchi, baby spinach, reduced veal jus - Duck breast on the bone, stewed red onion, kirsch-flavored cherries and cocoa nibs, bittersweet cocoa sauce. July 20, 2024 at 2:30 PM Sea bream tartare, fennel, lovage and radish shavings - Lamb loin in a parsley crust, generous pieces of vegetables. July 25, 2024 at 2:30 PM Barigoule-style 'Violet de Provence' artichokes - Roasted pearly monkfish, apricot and olives, green asparagus and mizuna greens, orange and tarragon-scented shellfish demi-glace sauce. August 2nd, 2024 at 2:30 PM Scallion and king prawn fritter, sweet and sour sauce - Roasted beef rib-eye steak. September 19, 2024 at 2:30 PM Sea bream tartar, mango and green apple with fresh herbs - Roasted chicken breast, conchiglie stuffed with mini ratatouille, chorizo and piquillo pepper cream. Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. - Classes for adults only. - The dishes you make will go home with you ! - As a souvenir, a personalized certificate and the Ritz Escoffier school apron are given to each participant. - Tips to select ingredients - Tips to optimize the use of each ingredient For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 270,00
The Ritz Paris at home - 4 hrs
The Ritz Paris at home - 4 hrs
2 Sessions
Prepare the first course and main course of your meal for two people under guidance of our Chefs, and take them away with you to impress your guest. July 26, 2024 at 9:00 AM Avocado and shredded crab meat with granny smith apple, grapefruit jelly - Confit cod, spelt, and couscous-style jus. September 14, 2024 at 9:00 AM Pineapple tomato caramelized with honey, feta cheese and Kalamata olive pieces - Duckling, figs and rosemary. Practical information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. Classes for adults only. - Share a convivial moment with the Chef while the Chef is handing out the personalized certificates and take away the dishes serving 2 people. - As a souvenir, a Ritz Escoffier school apron is given to each participant. - Tips to select ingredients - Tips to optimize the use of each ingredient For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 370,00
Sweet & Savory - 3 hrs
Sweet & Savory - 3 hrs
8 Sessions
A main course and dessert duo to prepare with our Chef and take home to enjoy with your loved ones. July 13, 2024 at 2:30 PM Cream of broccoli, squid and king prawns with lemon juices - Floating island, toasted hazelnuts and caramel. July 24, 2024 at 2:30 PM Salmon with black sesame seeds, orange sauce and herb salad - Roasted caramelized mango, hazelnut crumble. August 1st, 2024 at 2:30 PM Sea bream tartar, mango and green apple with fresh herbs - Raspberry tart. August 8, 2024 at 2:30 PM Cream of broccoli, squid and king prawns with lemon juices - Floating island, toasted hazelnuts and caramel. August 31, 2024 at 2:30 PM Sea bream tartar, mango and green apple with fresh herbs - Raspberry tart. September 14, 2024 at 2:30 PM Salmon fillet with a hazelnut crust, white beans and shellfish - Fig tart. September 21st, 2024 at 2:30 PM Pan-seared yellow chicken breast cooked in hay, honey and Cognac Muscat grapes, stewed red cabbage - Bourdaloue pear tart. September 25, 2024 at 2:30 PM 'Vallee d'Auge'-style chicken fricasee - Floating island, toasted hazelnuts and caramel. Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. - Classes for adults only. - The dishes you make will go home with you ! - As a souvenir, a personalized certificate and the Ritz Escoffier school apron are given to each participant. - Tips to select ingredients - Tips to optimize the use of each ingredient For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 270,00
French cuisine classics - 1 day
French cuisine classics - 1 day
2 Sessions
Discover or rediscover the recipes that shaped the French cuisine! Cook and master emblematic recipes of the world-famous “cuisine à la française”. June 29, 2024 at 9:00am - Unilateral pan-seared sea bream fillet with a lemon-scented broccoli puree, confit baby beetroots and a pink foam - Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce - Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus. July 27, 2024 at 9:00 AM - Poached eggs in a Meurette wine sauce - Beef Wellington - Duck breast a l’orange, pickled Kabu turnip, crispy spiralized potatoes. September 7, 2024 at 9:00 AM - Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus - Pigeon glazed with honey, ginger and savory - Rossini-style beef fillet and gratin dauphinois. Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. Classes for adults only. - Share a convivial moment with the Chef at lunchtime while enjoying two dishes you prepared and take away the dish prepared in the afternoon serving 1 person. - A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class. For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 520,00
Ritzy time - 4 hrs
Ritzy time - 4 hrs
Explore the savory side of brunch through recipes created by our Chefs. Take your own creations home with you (serving two people). July 19, 2024 at 9:00 AM Waffle with haddock, horseradish mascarpone cream, granny smith apple and green meat radish - Carrot, cumin and orange cake. September 21st, 2024 at 9:00 AM Waffle with haddock, horseradish mascarpone cream, granny smith apple and green meat radish - Carrot, cumin and orange cake. Practical information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. Classes for adults only. - Share a convivial moment with the Chef while the Chef is handing out the personalized certificates and take away the dishes serving 2 people. - As a souvenir, a Ritz Escoffier school apron is given to each participant. - Tips to select ingredients - Tips to optimize the use of each ingredient For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 320,00
Fish & Shellfish - 4 hrs
Fish & Shellfish - 4 hrs
5 Sessions
Learn the secrets behind cooking seafood products. Our chefs will teach you the various aspects of how to choose, cut and cook them. July 3rd, 2024 at 9:00 AM Gazpacho-style watermelon and raspberry chilled soup with langoustines - Red mullet with nori-scented crispy scales, confit carrots, reduced carrot juice, galanga and grapefruit. July 12, 2024 at 9:00 AM Gazpacho-style watermelon and raspberry chilled soup with langoustines - Red mullet with nori-scented crispy scales, confit carrots, reduced carrot juice, galanga and grapefruit. August 2nd, 2024 at 9:00 AM Semi-cooked Norway lobster in a kumbawa marinade, clementine, cardamom and ginger chutney, clementine jelly and caramelized carrots - Pearly cod fish, zucchini, pearl hay-scented cream with scallion oil, tangy enoki. August 31st, 2024 at 9:00 AM Sea bass, shellfish and green emulsion - Norway lobster 'raviole' with creamy citrus-scented sauce. September 20, 2024 at 9:00 AM Sea bass with nori seaweed, smoked eel and wakame broth, chanterelle and saint george's mushrooms - Champagne lobster fricassee with baby vegetables. Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. Classes for adults only. - Share a convivial moment with the Chef while enjoying the dishes you prepared. - A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class. - Tips to select ingredients - Tips to optimize the use of each ingredient For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 320,00
Invite your guest at the Ritz Paris - 5 hrs
Invite your guest at the Ritz Paris - 5 hrs
2 Sessions
Come and cook for your guest in the Ritz Paris’ kitchens! Invite him to come and meet you for an extraordinary lunch. July 10, 2024 at 9:00 AM Squids stuffed with Mediterranean vegetables - American-style monkfish. August 3rd, 2024 at 9:00 AM Raspberry gazpacho with Norway lobsters - Beef fillet with a shallot crust, confit potatoes, 'marchand de vin' condiment. Useful information: - We invite your guest to join you at 12:30 pm. - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. Classes for adults only. - Share a convivial moment with the Chef while enjoying the dishes you prepared. - A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class. - Tips to select ingredients - Tips to optimize the use of each ingredient For all reservations of more than 4 people, please contact us by phone or by e-mail
€ 650,00
Meat & Poultry - 4 hrs
Meat & Poultry - 4 hrs
5 Sessions
Our Chefs will introduce you to the secrets of preparing meat and poultry: choosing the products as well as carving, cooking and seasoning them! July 11, 2024 at 9:00 AM Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus - Tarragon chicken ballotine, salted butter roasted potatoes. July 20, 2024 at 9:00 AM Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus - Tarragon chicken ballotine, salted butter roasted potatoes. August 7, 2024 at 9:00 AM Roasted chicken breast, conchiglie stuffed with some mini ratatouille, chorizo and piquillo pepper cream - Parsley-crusted lamb loin, Dauphinois potato gratin. September 13, 2024 at 9:00 AM Pressé de pintade, farce fine au raifort et basilic et pistaches, jus de volaille perlé - Canette rôtie au sarment de vigne, chou rouge, raisins et amandes, sorbet cassis et moutarde. September 26, 2024 at 9:00 AM Modern vitello tonnato - Beef Wellington. Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. Classes for adults only. - Share a convivial moment with the Chef while enjoying the dishes you prepared. - A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class. - Tips to select ingredients - Tips to optimize the use of each ingredient For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 320,00
From the Chef to the Master Jeweler
From the Chef to the Master Jeweler
When Auguste Escoffier met Van Cleef & Arpels. Discover the Chef and Master Jeweler's techniques thanks to this unique course jointly organized by the Ecole Ritz Escoffier and L'École, School of Jewelry Arts. In the morning, you will be welcomed at Ecole Ritz Escoffier to discover the techniques of the greatest Chefs. While preparing two seasonal dishes, you will learn how to master the techniques of carving and cooking meat and fish with due respect to the rules of the art. Then, you will be invited to share a pleasant moment with the Chef while enjoying the dishes you prepared and you will enjoy a pastry made by François Perret, the Pastry Chef at the Ritz Paris. In the afternoon, your discovery journey of the French ‘savoir-faire’ will take you to L’ÉCOLE, School of Jewelry Arts to become familiar with the multiple “métiers” involved in creating a high jewelry masterpiece. Seated at the traditional and authentic jeweler's workbench, you will try out the jewelers’ gestures hands-on, and thus experience for yourself all the richness of these artistic professions. Useful information: - The program will start at 9:00 AM at Ecole Ritz Escoffier and will end at 3:30 PM at L’ÉCOLE, School of Jewelry Arts. - This course will be given in French with a simultaneous translation in English. - Classes for adults only. - You don’t need to bring any specific equipment. - Lunch is included in the program fee: it will consist of a pleasant moment with the Chef while enjoying the dishes you prepared. - A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class. For all reservations of more than 4 people, please contact us by phone.
€ 525,00