Healthy gourmet cuisine. Discover our Chefs' recipes and learn how to put together a flavoursome menu.


March 6, 2025 at 2:30 PM
Salmon with black sesame seeds, citrus sauce and herb salad - Roasted caramelized mango, hazelnut crumble.

March 22, 2025 at 2:30 PM
Pan-fried sea bass fillets served with sage-flavored butter, butternut squash two ways - Lemon tart.

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

April 25, 2025 at 2:30 PM
Pan-fried sea bass fillets served with sage-flavored butter, butternut squash two ways - Lemon tart.

May 28, 2025 at 2:30 PM
Roasted pearly monkfish, apricot and olives, green asparagus and mizuna greens, orange and tarragon-scented shellfish demi-glace sauce - 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.

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


March 5, 2025 at 9:00 AM
Stuffed sea bream, melting potatoes, marbled sauce and chive oil - Lobster and mango-passion fruit cannelloni on avocado carpaccio.

March 22, 2025 at 9:00 AM
Rainbow-coated turbot fillet, cauliflower mousseline, caper-lemon sauce - Lobster and mango-passion fruit cannelloni on avocado carpaccio.

April 3, 2025 at 9:00 AM
Shiso-wrapped monkfish, coconut veil, curry, coriander and chili pepper emulsion, tangy papaya - Norway lobster and brown crab cappuccino.

May 7, 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.

May 16, 2025 at 9:00 AM
Avocado and shredded crab meat with granny smith apple, grapefruit jelly - Confit cod, spelt, and couscous-style jus.


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.

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.

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

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

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.

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


March 15, 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.

June 7, 2025 at 9:00 AM
- Modern vitello tonnato
- Red mullet with nori-scented crispy scales, confit carrots, reduced carrot, galangal and


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

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


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.

May 3, 2025 at 9:00 AM
- Lamb loin in a truffled mushroom crust, butternut squash and spinach, hazelnut condiment
- Roasted Iberico pork pluma, parsnip two ways, fermented black garlic sauce
- Pan-seared yellow chicken breast cooked in hay, honey and Cognac Muscat grapes, stewed red cabbage.


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.