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


April 19, 2025 at 9:00 AM
- Unilateral mackerel fillet, grilled avocado, red pepper and sweet pepper coulis
- Modern vitello tonnato
- Lamb filet in an herb crust with sauteed fava beans and carrots.

May 31, 2025 at 9:00 AM
- Unilateral mackerel fillet, grilled avocado, red pepper and sweet pepper coulis
- Modern vitello tonnato
- Steamed guinea fowl terrine, horseradish, basil and pistachio mousseline stuffing, pearled chicken 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 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.

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


April 2, 2025 at 2:30 PM
Seared red mullet wrapped in bacon, fennel glazed in chicken jus - Cardamom-chocolate tart.

May 14, 2025 at 2:30 PM
Modern vitello tonnato - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region.

June 6, 2025 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.

June 11, 2025 at 2:30 PM
Chicken breast stuffed with Norway lobster, bisque-style Norway lobster sauce - Mi-cuit seared red tuna, grapefruit, kalamansi and ginger condiment, seasoned shoots.


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.

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


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.

June 26, 2025 at 2:30 PM
Sea bream tartar, mango and green apple with fresh herbs - Raspberry tart.


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.

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


April 8, 2025 at 6:30 PM
Seasonal mushrooms, confit egg yolk and chicken jus - Rossini-style beef fillet and gratin dauphinois.

April 15, 2025 at 6:30 PM
Mi-cuit seared red tuna, citrus chutney, ginger and micro-greens - Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce.

April 29, 2025 at 6:30 PM
Sea bream tartar, mango and green apple with fresh herbs - Pearly cod fish, grilled asparagus, pearl hay-scented cream with scallion oil, tangy enoki.

May 27, 2025 at 6:30 PM
Œuf parfait (soft boiled egg), peas, hazelnuts, chicken jus and watercress coulis - Monkfish medallion, peas, fava beans, cherry tomatoes, salt cured lemon and olives, lemongrass and ginger broth.

June 10, 2025 at 6:30 PM
Mi-cuit seared red tuna, grapefruit, kalamansi and ginger condiment, seasoned shoots - Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce.

June 17, 2025 at 6:30 PM
Carpaccio and zucchini flower fritter - Peppered beef fillet, French-style accompaniment.


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.

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.

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


April 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.

May 22, 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.

May 30, 2025 at 9:00 AM
Lamb filet in an herb crust with sauteed fava beans and carrots - 'Vallée d'Auge' guinea fowl breast.

June 25, 2025 at 9:00 AM
Peppered beef fillet, French-style accompaniment - Veal tenderloin with fresh herbs and a morel mushroom 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...


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.

Using seasonal produce and the chefs’ techniques, you will learn how to cook sole fish to perfection and impress your guests.


June 5, 2025 at 9:00 AM
Sole and cockles in a foam of their own jus, artichoke and fennel with a col lettuce coulis - Sole meuniere.

June 27, 2025 at 9:00 AM
Sole and cockles in a foam of their own jus, artichoke and fennel with a col lettuce coulis - Sole meuniere.


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.