Ritz Escoffier: BOOK A CLASS - Cuisine

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3 days in the kitchen

3 days in the kitchen

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 February 19 to the 21, 2025 at 9:00 AM

- Shiso-wrapped monkfish, coconut veil, curry, coriander and chili pepper emulsion, tangy papaya
- Norway lobster and brown crab cappuccino

- Beef Wellington
- Modern vitello tonnato

- Steamed guinea fowl terrine, horseradish, basil and pistachio mousseline stuffing, pearled chicken jus
- Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet

Useful information:

- Class taught in French and consecutively translated into English.
- The fish we use comes from sustainable fishing. The catch of the day may be different from the fish announced, however it will be the same type of fish (round fish, flat fish, rock fish, freshwater fish).
- 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 one dish 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.

Festive Meals - 4 hrs

Festive Meals - 4 hrs

Learn high-level recipes while working with fine, quality ingredients and learning chefs’ techniques. Guaranteed to help you prepare a perfect meal for the holidays!

November 29, 2024 at 9:00 AM
Scallop carpaccio, citrus gel, combava - Rossini-style beef fillet and gratin dauphinois.

December 4, 2024 at 9:00 AM
Farm fresh baby beetroots cooked in parchment paper, herbed sheep's cheese and a beetroot emulsion - Scallops, fregola sarda and saffron scallop frill jus.

December 12, 2024 at 9:00 AM
Dashi, pan-seared foie gras and sesame seeds - Poached scallops, baby vegetables.

December 19, 2024 at 9:00 AM
Beef Wellington - Chicken breast in a gingerbread crust with vegetables.

Useful information:

- Class taught in French and consecutively translated into English.
- The fish we use comes from sustainable fishing. The catch of the day may be different from the fish announced, however it will be the same type of fish (round fish, flat fish, rock fish, freshwater fish).
- 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.

The Foie Gras - 3 hrs

The Foie Gras - 3 hrs

Take advantage of the holiday season coming up soon to master preparing foie gras!
Make your foie gras and take it home with you in a Ritz Paris porcelain terrine.

December 7, 2024 at 2:30 PM
Foie gras terrine, grapefruit, blood orange and ginger chutney.

December 13, 2024 at 2:30 PM
Foie gras terrine, grapefruit, blood orange and ginger chutney.

December 20, 2024 at 10:00 AM
Foie gras terrine, grapefruit, blood orange and ginger chutney.

Useful information:

- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group and your foie gras terrine. 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 one person.
- As a souvenir, 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.

A Taste of Ritz - 3 hrs

A Taste of Ritz - 3 hrs

Come experience some of our Chefs' favorite recipes and take them home to enjoy with your loved ones.

December 19, 2024 at 2:30 PM
Pan-seared foie gras, seared fruit in brown butter, almond crumble - Yellow pollock and confit fennels, citrus sauce.

January 11, 2025 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.

January 23rd, 2025 at 2:30 PM
Modern vitello tonnato - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region.

January 31st, 2025 at 2:30 PM
Cuttlefish carbonara - Lamb loin in a parsley crust, generous pieces of vegetables.

February 8, 2025 at 2:30 PM
Celery, risotto-style - Duckling breast glazed with ginger and savory honey, seared mushrooms.

February 28, 2025 at 2:30 PM
Modern vitello tonnato - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region.

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 serving one persone !
- 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.

Meat & Poultry - 4 hrs

Meat & Poultry - 4 hrs

Our Chefs will introduce you to the secrets of preparing meat and poultry: choosing the products as well as carving, cooking and seasoning them!

January 11, 2025 at 9:00 AM
Steamed guinea fowl terrine, horseradish, basil and pistachio mousseline stuffing, pearled chicken jus - Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet.

January 24, 2025 at 9:00 AM
Beetroot-glazed pigeon, crispy legs with crisped rice, coffee-scented jus and kumquat condiment - Veal tenderloin with fresh herbs and a morel mushroom sauce.

February 13, 2025 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.

Invite your guest at the Ritz Paris - 5 hrs

Invite your guest at the Ritz Paris - 5 hrs

Come and cook for your guest in the Ritz Paris’ kitchens! Invite him to come and meet you for an extraordinary lunch.

January 4, 2025 at 9:00 AM
- Glazed scallops, pan-seared cauliflower, curried cream of cauliflower and seared baby leeks
- Saddle of rabbit roast, carrot several ways.

February 15, 2025 at 9:00 AM
- Norway lobster, daikon radish and wasabi
- Fillet of venison, pears, celery and hazelnuts, Medoc wine game sauce.

Useful information:

- We invite your guest to join you at 12:30 pm.
- The fish we use comes from sustainable fishing. The catch of the day may be different from the fish announced, however it will be the same type of fish (round fish, flat fish, rock fish, freshwater fish).
- 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

Sweet & Savory - 3 hrs

Sweet & Savory - 3 hrs

A main course and dessert duo to prepare with our Chef and take home to enjoy with your loved ones.

December 6, 2024 at 2:30 PM
Pan-seared duckling fillet, simple jus and potato pucks - Rice pudding, salted butter caramel and hazelnuts.

December 18, 2024 at 2:30 PM
Salmon with black sesame seeds, orange sauce and herb salad - Roasted caramelized mango, hazelnut crumble.

January 9, 2025 at 2:30 PM
Salmon with black sesame seeds, orange sauce and herb salad - Roasted caramelized mango, hazelnut crumble.

January 17, 2025 at 2:30 PM
Glazed scallops, pan-seared cauliflower, curried cream of cauliflower and seared baby leeks - Floating island, toasted hazelnuts and caramel.

January 25, 2025 at 2:30 PM
Cream of broccoli, squid and king prawns with lemon juices - Floating island, toasted hazelnuts and caramel.

January 29, 2025 at 2:30 PM
Glazed scallops, pan-seared cauliflower, curried cream of cauliflower and seared baby leeks - Floating island, toasted hazelnuts and caramel.

Februay 5, 2025 at 2:30 PM
Salmon with black sesame seeds, orange sauce and herb salad - Roasted caramelized mango, hazelnut crumble.

February 12, 2025 at 2:30 PM
Duck breast on the bone, stewed red onion, kirsch-flavored cherries and cocoa nibs, bittersweet cocoa sauce - Anise and vanilla panacotta with a mango minestrone.

February 22, 2025 at 2:30 PM
Roasted free-range guinea fowl breast, savory-scented jus and wild mushrooms - Caramelized pineapple, coconut crumble and lemon balm.

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 serving one persone !
- 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.

Fish & Shellfish - 4 hrs

Fish & Shellfish - 4 hrs

Learn the secrets behind cooking seafood products. Our chefs will teach you the various aspects of how to choose, cut and cook them.

December 7, 2024 at 9:00 AM
Scallops Rossini, melting potatoes - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region.

January 10, 2025 at 9:00 AM
Shiso-wrapped monkfish, coconut veil, curry, coriander and chili emulsion, tangy papaya - Cappuccino of Dublin bay prawns with crab.

January 30, 2025 at 9:00 AM
Mackerel escabeche, granny smith apple and Caviar - Roasted pearly monkfish, apricot and olives, green asparagus and mizuna greens, orange and tarragon-scented shellfish demi-glace sauce.

February 8, 2025 at 9:00 AM
Champagne lobster fricassee with baby vegetables - Sea bass with nori seaweed, smoked eel and wakame broth, chanterelle and saint george's mushrooms.

Useful information:

- Class taught in French and consecutively translated into English.
- The fish we use comes from sustainable fishing. The catch of the day may be different from the fish announced, however it will be the same type of fish (round fish, flat fish, rock fish, freshwater fish).
- 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.

Festive Meals - 1 day

Festive Meals - 1 day

Learn high-level recipes while working with fine, quality ingredients and learning chefs’ techniques. Guaranteed to help you prepare a perfect meal for the holidays!

December 14, 2024 at 9:00 AM
- Semi-cooked Norway lobster in a kumbawa marinade, clementine, cardamom and ginger chutney, clementine jelly and caramelized carrots
- Seared scallop, broccoli and celery
- Quail stuffed with foie gras, potato Anna, mushroom sauce.

Useful information:

- Class taught in French and consecutively translated into English.
- The fish we use comes from sustainable fishing. The catch of the day may be different from the fish announced, however it will be the same type of fish (round fish, flat fish, rock fish, freshwater fish).
- 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.

A Ritzy Soiree - 3 hrs

A Ritzy Soiree - 3 hrs

Come and spend a convivial evening in the heart of the Ritz Paris kitchens.

November 19, 2024 at 6:30 PM
Royale of wild mushrooms - Free range chicken breast braised with yellow wine and wild mushrooms.

December 17, 2024 at 6:30 PM
Farm fresh baby beetroots cooked in parchment paper, herbed sheep's cheese and a beetroot emulsion - Poached scallops, baby vegetables.

January 14, 2025 at 6:30 PM
Pan-fried foie gras, glazed butternut and chestnuts in brown butter - Poached haddock fillet with cockles, cream of potato in a whipping siphon.

January 28, 2025 at 6:30 PM
Sea bream tartar, mango and green apple with fresh herbs - Sea bass with chorizo, mashed potatoes, sweet red pepper beurre blanc.

February 11, 2025 at 6:30 PM
Cuttlefish carbonara - Lamb loin in a parsley crust, generous pieces of vegetables.

February 25, 2025 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.
- The fish we use comes from sustainable fishing. The catch of the day may be different from the fish announced, however it will be the same type of fish (round fish, flat fish, rock fish, freshwater fish).
- 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.

Christmas Market Escapade - 1 day

Christmas Market Escapade - 1 day

Meet our Chef to explore the market and buy some holiday season products.
Then, get back to the school to prepare a Christmas four-course menu with the products you have chosen – a starter, fish main course, meat main course and dessert.

Saturday November 30th, 2024 at 8:45 AM

Wednesday December 11th, 2024 at 8:45 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.

Escoffier Challenge - 6H

Escoffier Challenge - 6H

Class offered from francophones only.

The Ecole Ritz Escoffier invites you to challenge Chef Vincent Pellat thanks to a new culinary challenge!

Created for an experienced audience, this challenge will last 5 hours followed by a one-hour lunch to taste your creations with the guest of your choice.

You will be preparing two dishes created by the Chef, working semi autonomously, with a given time and using all the utensils, ingredients and instructions needed.

The Chef and culinary assistant will assist you during the whole experience, however your talent for cooking will be much needed to ensure the successful outcome of this challenge !

April 12, 2025 at 9:00 am

- Sea bass with nori seaweed, smoked eel and wakame broth, chanterelle and saint george's mushrooms
- Red mullet with nori-scented crispy scales, confit carrots, reduced carrot, galangal and grapefruit juice.

Practical information:
- We invite your guest to come and meet you at 2:00 PM
- Class offered from francophones only.
- Class offered 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.
- The detailed recipes, 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.

Thanksgiving - 3 hrs

Thanksgiving - 3 hrs

Share a festive moment with our Chefs, revisiting a traditional American Thanksgiving!

November 28, 2024 at 6:30 pm
Chicken stuffed under the skin with truffle, butternut squash tartlet, earl grey-scented chicken jus.

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.

The Ritz Paris at home - 4 hrs

The Ritz Paris at home - 4 hrs

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.

November 22, 2024 at 9:00 AM
Chicken, foie gras and truffle ballotine, seasonal baby vegetables poached in hen broth - Lobster 'raviole', herb salad and shellfish sauce.

December 18, 2024 at 9:00 AM
Seared foie gras, butternut squash waffle and cranberry sauce - Pan-seared scallops, cauliflower several ways, pearled jus.

February 7, 2025 at 9:00 AM
Avocado and shredded crab meat with granny smith apple, grapefruit jelly - Confit cod, spelt, and couscous-style jus.

Practical information:

- Class taught in French and consecutively translated into English.
- The fish we use comes from sustainable fishing. The catch of the day may be different from the fish announced, however it will be the same type of fish (round fish, flat fish, rock fish, freshwater fish).
- 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.

Fish & Shellfish - 1 day

Fish & Shellfish - 1 day

Learn the secrets behind cooking seafood products. Our chefs will teach you the various aspects of how to choose, cut and cook them.

March 1st, 2025 at 9:00am
- Shiso-wrapped monkfish, coconut veil, curry, coriander and chili pepper emulsion, tangy papaya
- Norway lobster and brown crab cappuccino
- Mackerel escabeche, granny smith apple and Caviar.

Useful information:

- Class taught in French and consecutively translated into English.
- The fish we use comes from sustainable fishing. The catch of the day may be different from the fish announced, however it will be the same type of fish (round fish, flat fish, rock fish, freshwater fish).
- 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.

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.

January 22, 2025 at 9:00 AM
Scallop carpaccio, citrus gel, combava - Confit cod, spelt, and couscous-style jus.

April 4, 2025 at 9:00 AM
Beef Wellington - Modern vitello tonnato.

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.

Chef's techniques: Jus & Sauces - 4 hrs

Chef's techniques: Jus & Sauces - 4 hrs

Learn how to prepare jus and sauces, the essential basics of French cuisine.

January 8, 2025 at 9:00 AM
White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Bearnaise sauce.

January 25, 2025 at 9:00 AM
Morel and yellow wine sauce - Grand veneur sauce - Bearnaise sauce - Beef jus - White chicken stock.

February 5, 2025 at 9:00 AM
Fish stock - Lobster broth - Armorican sauce - White butter sauce - Tartar sauce.

February 27, 2025 at 9:00 AM
Morel and yellow wine sauce - Grand veneur sauce - Bearnaise sauce - Beef jus - White chicken stock.

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.

French cuisine classics - 1 day

French cuisine classics - 1 day

Discover or rediscover the recipes that shaped the French cuisine! Cook and master emblematic recipes of the world-famous “cuisine à la française”.

January 18, 2025 at 9:00 AM
- Dashi, pan-seared foie gras and sesame seeds
- Lobster and mango-passion fruit cannelloni on avocado carpaccio
- Chicken breast stuffed with Norway lobster, bisque-style Norway lobster sauce.

Useful information:

- Class taught in French and consecutively translated into English.
- The fish we use comes from sustainable fishing. The catch of the day may be different from the fish announced, however it will be the same type of fish (round fish, flat fish, rock fish, freshwater fish).
- 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.

Meat & Poultry - 1 day

Meat & Poultry - 1 day

The secrets behind meat and poultry preparations: our chefs explain how to choose products, the best ways to cut and cook them, and more...

February 1st, 2025 at 9:00 am
- Guinea fowl stuffed under the skin with truffle and black garlic, chicken jus, parmesan emulsion, butternut squash and pumpkin seed tartlet
- Lemon glazed lamb canon, carrots and green mustard sauce
- Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet.

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.
- 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.