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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 July 23 to the 25, 2025 at 9:00 AM

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

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.

Pea, feta and lemon gel tartlet,
Thai green zebra tomatoes.


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.

For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 1.500,00
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.


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

July 12, 2025 at 9:00 AM
Soft boiled egg, peas, hazelnuts, chicken jus and watercress coulis
‘Raviole’, ricotta, cilantro, confit lemon and lovage emulsion


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.

For all reservations of more than 4 people, please contact us by phone or by e-mail
€ 650,00
Parisian Market Escapade - 1 day
Parisian Market Escapade - 1 day
3 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!


June 14, 2025 at 8:45 AM

June 28, 2025 at 8:45 AM

July 26, 2025 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

For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 590,00
A Ritzy Soiree - 3 hrs
A Ritzy Soiree - 3 hrs
2 Sessions
Come and spend a convivial evening in the heart of the Ritz Paris kitchens.


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.

For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 270,00
Sweet & Savory - 3 hrs
Sweet & Savory - 3 hrs
2 Sessions
A main course and dessert duo to prepare with our Chef and take home to enjoy with your loved ones.


June 12, 2025 at 2:30 PM - Take away
Asparagus risotto, asparagus shavings, chicken jus,
Lemon tart.

June 21, 2025 at 2:30 PM - Take away
Sea bream tartar, mango and green apple with fresh herbs,
Raspberry tart.

August 1, 2025 at 2:30 PM - Take away
Saumon au sésame noir, sauce aux agrumes et salade d'herbes - Mangue rôtie au caramel, crumble de noisettes.


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.
- As a souvenir, a personalized certificate and the Ritz Escoffier school apron are given to each participant.

For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 270,00
All about Meat - 4 hrs
All about Meat - 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!


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.

For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 320,00
Cuisine for Well-Being - 3 hrs
Cuisine for Well-Being - 3 hrs
Healthy gourmet cuisine. Discover our Chefs' recipes and learn how to put together a flavoursome menu.


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.

For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 270,00
Jus & Sauces - 4 hrs
Jus & Sauces - 4 hrs
Learn how to prepare jus and sauces, the essential basics of French cuisine.


June 21, 2025 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.

For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 320,00
1 day in the kitchen
1 day in the kitchen
1 Sessions
Discover or rediscover the recipes that shaped the French cuisine! Cook and master emblematic recipes of the world-famous “cuisine à la française”.


July 19, 2025 at 9:00 AM
Unilateral mackerel fillet, grilled avocado, red pepper and sweet pepper coulis,
Modern vitello tonnato,
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 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
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.


June 11, 2025 at 2:30 PM - Take amway
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.

For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 270,00
All about Meat - 3 hrs
All about Meat - 3 hrs
2 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 5, 2025 at 2:30 PM - Take away
Carpaccio and zucchini flower fritter,
Peppered beef fillet, French-style accompaniment.

August 6, 2025 at 2:30 PM - Take away
Pineapple tomato caramelized with honey, feta cheese and Kalamata olive pieces,
Hay-smoked hanger steak, pearl barley with shiitake mushrooms.


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.
- As a souvenir, a personalized certificate and the Ritz Escoffier school apron are given to each participant.

For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 270,00
All about Seafood - 4 hrs
All about Seafood - 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.


June 20, 2025 at 9:00 AM
Crab, avocado and mango-passion fruit jelly - Yellow pollock and confit fennels, citrus 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 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 or by e-mail.
€ 320,00
Land and Sea - 3 hrs
Land and Sea - 3 hrs
Come experience some of our Chefs' favorite recipes.


July 31, 2025 at 2:30 PM - Take away
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.


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.
- As a souvenir, a personalized certificate and the Ritz Escoffier school apron are given to each participant.

For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 270,00
All about Seafood - 1 day
All about Seafood - 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.


August 2,2025 at 9:00am
Sea bass with nori seaweed, smoked eel and wakame broth, chanterelle and saint george's mushrooms,
Pearly cod fish, grilled asparagus, pearl hay-scented cream with scallion oil, tangy enoki,
Open lasagna with lobster, glazed vegetables and beetroot dressing.


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.
€ 520,00
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.


September 12, 2025 at 9:00 AM


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 4:00 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.
€ 525,00
Chef's techniques - 4 hrs
Chef's techniques - 4 hrs
Discover the secrets of our Cooking Chefs !

August 7, 2025 at 9:00 AM
Galangal, cilantro, chili pepper and lime sea bass tartar, toasted rice crisp
Thai green zebra tomatoes stuffed with lemon balm and peppermint, toasted almonds, lemongrass-scented tomato water, garlic flowers


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.

For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 320,00
Flame cooking - 4 hrs
Flame cooking - 4 hrs
Redefine your grilling by learning how to bring your ingredients to the next level with a unique touch of umami.
You will learn to master cooking and flame smoking techniques on a wide range of ingredients: fish, meat, vegetables, as well as more surprising products such as cheese, infused oil or condiments.

This course will allow you to understand the subtle effects of direct heat and its impact on textures, flavours and taste.


June 13, 2025 at 9:00 AM
Smoked asparagus, wild garlic sabayon, crunchy toast,
Pearly cod fish, grilled asparagus, pearl hay-scented cream with scallion oil, tangy enoki.


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.

For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 320,00
All about Seafood - 3 hrs
All about Seafood - 3 hrs
2 Sessions
Learn the secrets behind cooking seafood products. Our chefs will teach you the various aspects of how to choose, cut and cook them.


August 5, 2025 at 6:30 PM - On-site tasting
Roasted pearly monkfish, apricot and olives, green asparagus and mizuna greens, orange and tarragon-scented shellfish demi-glace sauce.

August 30, 2025 at 2:30 PM - Take away
Fresh salad of heirloom tomatoes with an herb sheep curd cheese and crispy garlic toast
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.
- 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.
€ 270,00
Land and Sea - 4 hrs
Land and Sea - 4 hrs
Come experience some of our Chefs' favorite recipes.


August 30, 2025 at 9:00 AM
White tuna and fennel tartare, sweet red pepper and peppermint gel
Saddle of rabbit roast, carrot several ways


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.

For all reservations of more than 4 people, please contact us by phone or by e-mail.
€ 320,00
Cooking summer class
Cooking summer class
Come and discover some creative, inspiring and inspired dishes along with our Chef Instructors!

We have created a program that will introduce you to all time classics with a touch of modernity.

The following techniques will be addressed during the class:

- Cutting/slicing vegetables
- Preparing meat jus
- Preparing fish stocks, broths and fish-based sauces
- Filleting and cooking fish
- Cutting and cooking meat
- Plating techniques
- Low-temperature cooking
- Preparing jellies
- Preparing pasta dough (ravioles)
- Making emulsions
- Optimising ingredients and reducing food waste
- Raising awareness about zero-waste cooking


From 7th to the 11th of July 2025

- Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus
- Sea bass with nori seaweed, smoked eel and wakame broth, chanterelle and saint george's mushrooms.

- Sea bream stuffed with phytoplankton, melting potatoes, marbled sauce and green chive oil
- Lobster and mango - passion fruit cannelloni on avocado, dill and lime carpaccio.

- Red mullet with nori-scented crispy scales, confit carrots, reduced carrot, galangal and grapefruit juice
- Modern vitello tonnato.

- Beetroot-glazed pigeon, crispy legs with crisped rice, coffee-scented jus and kumquat condiment
- Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce.

- 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.


Lunch included.

Trainees will be awarded a certificate at the end of each training course.

Sessions will only be held if at least 4 students are signed up.
€ 1.900,00