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


January 4, 2025 at 2:30 PM
Pan-seared scallops, cauliflower several ways (texture and color), pearled jus - Rice pudding, salted butter caramel and hazelnuts.

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.

February 26, 2025 at 2:30 PM
Pan-seared duckling fillet, simple jus and potato pucks - Rice pudding, salted butter caramel and hazelnuts.

March 12, 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

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.

March 7, 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.

March 26, 2025 at 9:00 AM
Chicken breast stuffed with Norway lobster, bisque-style Norway lobster sauce - Lemon glazed lamb canon, carrots and green mustard 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.

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.

March 29, 2025 at 9:00 AM
- Chicken stuffed under the skin with truffle, butternut squash tartlet, earl grey-scented chicken jus
- 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.

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.


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.

March 13, 2025 at 9:00 AM
Lobster, citrus and spelt - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region.


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.

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.