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.

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.


May 17, 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.

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.


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 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.

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.