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 April 24 to the 26 at 9:00 AM - Open lasagna with lobster, glazed vegetables and beetroot dressing - Pan-seared scallops, cauliflower several ways (texture and color), pearled jus - Sole a la Coquelin - 'Ritz Escoffier Legacy' - Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus - Pigeon glazed with honey, ginger and savory - Duckling, figs and rosemary - Poached eggs in a Meurette wine sauce - Veal, shellfish and mushroom tartare - Beef Wellington From June 26 to the 28 at 9:00 AM - Barigoule-style 'Violet de Provence' artichokes - Modern vitello tonnato - Red mullet with nori-scented crispy scales, confit carrots, reduced carrot juice, galanga and grapefruit. - Œuf parfait (soft boiled egg), peas, hazelnuts, chicken jus and watercress coulis - ‘Raviole’, ricotta, cilantro, confit lemon and lovage emulsion - Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus. - Poached eggs in a Meurette wine sauce - Beef Wellington - Duck breast a l’orange, pickled Kabu turnip, crispy spiralized potatoes. 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 dishes 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. - 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.

Our Chefs will introduce you to the secrets of preparing meat and poultry: choosing the products as well as carving, cooking and seasoning them! May 18, 2024 at 9:00 AM Roasted chicken breast, conchiglie stuffed with some mini ratatouille, chorizo and piquillo pepper cream - Parsley-crusted lamb loin, Dauphinois potato gratin. June 14, 2024 at 9:00 AM Chicken breast stuffed with Norway lobster, bisque-style Norway lobster sauce - Lemon glazed lamb canon, carrots and green mustard sauce. July 20, 2024 at 9:00 AM Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus - Tarragon chicken ballotine, salted butter roasted potatoes. 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. - The detailed recipes, 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.

Come experience some of our Chefs' favorite recipes and take them home to enjoy with your loved ones. Mai 1, 2024 at 2:30 PM Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce - Quick seared tuna with citrus chutney, rocket/arugula salad with walnut oil and balsamic vinegar May 18, 2024 at 2:30 PM Avocado and shredded crab meat with granny smith apple, grapefruit jelly - Pearly cod fish, grilled asparagus, pearl hay-scented cream with scallion oil, tangy enoki. May 23, 2024 at 2:30 PM Sea bream tartare, fennel, lovage and radish shavings - Lamb loin in a parsley crust, generous pieces of vegetables. June 1st, 2024 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 6, 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. June 15, 2024 at 2:30 PM Sea bream tartare, fennel, lovage and radish shavings - Lamb loin in a parsley crust, generous pieces of vegetables. 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 ! - As a souvenir, the detailed recipes, a personalized certificate and the Ritz Escoffier school apron are given

Come and spend a convivial evening in the heart of the Ritz Paris kitchens. April 30, 2024 at 6:30 PM Lamb loin in a parsley crust, generous pieces of vegetables - Tartar of sea bream, fennel and lovage May 28, 2024 at 6:30 PM Pineapple tomato caramelized with thyme honey from Kythera, feta cheese and Kalamata olive pieces - Hay-smoked hanger steak, spelt with chanterelle mushrooms, green asparagus. June 4th, 2024 at 6:30 PM Barigoule-style 'Violet de Provence' artichokes - Seared red mullet wrapped in bacon, fennel glazed in chicken jus. June 11, 2024 at 6:30 PM Fresh salad of heirloom tomatoes with an herb sheep curd cheese and crispy garlic toast - Confit cod, spelt, and couscous-style jus. July 2nd, 2024 at 6:30 PM Carpaccio and zucchini flower fritter - Peppered beef fillet, French-style accompaniment. July 4, 2024 at 6:30 PM Œuf parfait (soft boiled egg), peas, hazelnuts, chicken jus and watercress coulis - Monkfish medallion, sweet peas, fava beans, cherry tomatoes, salt cured lemon and olives, lemongrass and ginger broth. July 9, 2024 at 6:30 PM 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. - 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. - The detailed recipes, 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 in

Learn the secrets behind cooking seafood products. Our chefs will teach you the various aspects of how to choose, cut and cook them. May 2, 2024 at 9:00 AM Avocado and shredded crab meat with granny smith apple, grapefruit jelly - Confit cod, spelt, and couscous-style jus June 1st, 2024 at 9:00 AM Mackerel escabeche, granny smith apple and Caviar - Roasted pearly monkfish, apricot and olives, green asparagus and mizuna greens, orange and tarragon-scented shellfish demi-glace sauce. June 21st, 2024 at 9:00 AM Semi-cooked Norway lobster in a kumbawa marinade, clementine, cardamom and ginger chutney, clementine jelly and caramelized carrots - Pearly cod fish, grilled asparagus, pearl hay-scented cream with scallion oil, tangy enoki. July 12, 2024 at 9:00 AM Gazpacho-style watermelon and raspberry chilled soup with langoustines - Red mullet with nori-scented crispy scales, confit carrots, reduced carrot juice, galanga and grapefruit. 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. - The detailed recipes, 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.

Come and cook for your guest in the Ritz Paris’ kitchens! Invite him to come and meet you for an extraordinary lunch. May 4, 2024 at 9:00 AM Œuf parfait (soft boiled egg), peas, hazelnuts, chicken jus and watercress coulis - Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce June 22nd, 2024 at 9:00 AM Modern vitello tonnato - Red mullet with nori-scented crispy scales, confit carrots, reduced carrot juice, galanga and grapefruit. Useful information: - We invite your guest to join you at 12:30 pm. - 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. - The detailed recipes, 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