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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 October 23 to the 25 at 9:00 AM

- Beef Wellington
- Duck breast a l’orange, pickled Kabu turnip, crispy spiralized potatoes

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

- Unilateral mackerel fillet, grilled avocado, red pepper and sweet pepper coulis
- 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.
€ 1.500,00
3 day holiday season cooking class
3 day holiday season cooking class
Discover our Chefs’ techniques, tricks and secrets to impress your guests during the holiday season.

From December 18 to the 20th at 9:00 AM

Beetroot-glazed pigeon, crispy legs with crisped rice, coffee-scented jus and kumquat condiment - Noisettes of roe deer with cramberries, apples and chestnuts.

Lobster, citrus and spelt - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region.

Pan-seared scallops, cauliflower several ways, pearled jus - Beef Wellington.


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.
€ 1.500,00
A Taste of Ritz - 3 hrs
A Taste of Ritz - 3 hrs
2 Sessions
Come experience some of our Chefs' favorite recipes and take them home to enjoy with your loved ones.


October 10, 2024 at 2:30 PM
Potato gnocchi, baby spinach, reduced veal jus - Duck breast on the bone, stewed red onion, kirsch-flavored cherries and cocoa nibs, bittersweet cocoa sauce.

November 6, 2024 at 2:30 PM
Citrus-marinated sea bream - Roasted Iberico pork pluma, parsnip two ways, fermented black garlic sauce.

November 16, 2024 at 2:30 PM
Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce - Mi-cuit seared red tuna, citrus chutney, ginger and micro-greens.


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.
€ 270,00
Meat & Poultry - 4 hrs
Meat & Poultry - 4 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!


October 11, 2024 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.

November 13, 2024 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.
€ 320,00
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.


October 15, 2024 at 6:30 PM
Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce - Mi-cuit seared red tuna, citrus chutney, ginger and micro-greens.

October 29, 2024 at 6:30 PM
Sea bream tartar, mango and green apple with fresh herbs - Pearly cod fish, zucchini flower, pearl hay-scented cream with scallion oil, tangy enoki.

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.


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.
€ 270,00
Chef's techniques: Jus & Sauces - 4 hrs
Chef's techniques: Jus & Sauces - 4 hrs
1 Sessions
Learn how to prepare jus and sauces, the essential basics of French cuisine.


October 16, 2024 at 9:00 AM
White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Bearnaise sauce.

November 1st, 2024 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.
- 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.
€ 320,00
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”.


October 26, 2024 at 9:00 AM

- Free range chicken breast braised with yellow wine and wild mushrooms
- Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet
- Red mullet with nori-scented crispy scales, confit carrots, reduced carrot, galangal and grapefruit juice.


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
Fish & Shellfish - 4 hrs
Fish & Shellfish - 4 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.


November 8, 2024 at 9:00 AM
Shiso-wrapped monkfish, coconut veil, curry, coriander and chili emulsion, tangy papaya - Cappuccino of Dublin bay prawns with crab.

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.


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.
€ 320,00
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 !


November 9, 2024 at 9:00 am

- Unilateral mackerel fillet, grilled avocado, red pepper and sweet pepper coulis
- Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet.


Practical information:
- We invite your guest to come and meet you at 1.45PM
- 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.
€ 650,00
The Foie Gras - 3 hrs
The Foie Gras - 3 hrs
3 Sessions
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.


November 23, 2024 at 2:30 PM
Foie gras terrine, grapefruit, blood orange and ginger chutney.

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.


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.
€ 330,00
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.


November 2, 2024 at 9:00 AM
Cream of chestnut soup, smoked duck breast and toasted hazelnuts - Scallops Rossini, melting potatoes.


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
€ 650,00
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
Guinea fowl stuffed under the skin with truffle and black garlic, chicken jus, parmesan emulsion, butternut squash and pumpkin seed tartlet.


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.
€ 270,00
Sweet & Savory - 3 hrs
Sweet & Savory - 3 hrs
3 Sessions
A main course and dessert duo to prepare with our Chef and take home to enjoy with your loved ones.


November 7, 2024 at 2:30 PM
Pan-seared duckling fillet, simple jus and potato pucks - Rice pudding, salted butter caramel and hazelnuts.

November 21st, 2024 at 2:30 PM
Glazed scallops, pan-seared cauliflower, curried cream of cauliflower and baby leeks - Floating island, toasted hazelnuts and caramel.

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


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.
- The dishes you make will go home with you !
- 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.
€ 270,00
Festive Meals - 4 hrs
Festive Meals - 4 hrs
4 Sessions
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 16, 2024 at 9:00am
Farm fresh baby beetroots cooked in parchment paper, herbed sheep's cheese and a beetroot emulsion - Scallops, fregola sarda and saffron scallop frill jus.

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.


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.
€ 320,00
Parisian Market Escapade - 1 day
Parisian Market Escapade - 1 day
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!


October 12, 2024 at 8:45 AM

October 19, 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.
€ 520,00
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.


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.
€ 350,00
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.

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.
€ 525,00
Christmas Market Escapade
Christmas Market Escapade
2 Sessions
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.
€ 590,00