Ritz Escoffier: BOOK A CLASS - Cuisine

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Sundays Classes

Advanced level

Bistrot style - 4 hrs

Essential bistronomy dishes in a savoury version! Learn how to make simple and timeless recipes. June 18, 2021 at 9:00 am Sea bream tartar, mango and green apple with fresh herbs - Lamb navarin. Useful information: - At the end of the class you will be invited to share a meal with the Chef to enjoy the dishes you prepared. - Class taught in French and consecutively translated into English. - You will receive a booklet with the printed recipes, a personally awarded certificate and an Ecole Ritz Escoffier apron. For all reservations of more than 4 people, please contact us by phone or by e-mail.

A Taste of Ritz - 3 hrs

Come experience some of our Chefs' favorite recipes! June 19, 2021 at 2:30 pm Ricotta ravioli and baby shoots - Open lasagne of lobster and glazed vegetables, lobster sauce and beetroot vinaigrette. June 24, 2021 at 2:30 pm Ricotta ravioles and baby shoots - Norway lobster ravioli with citrus-scented cream sauce. June 26, 2021 at 3:00 pm Vegetable tartare with a pistou sauce - Roasted duckling breast, lightly glazed turnips, port wine sauce. July 2, 2021 at 2:30 pm Sea bream tartar, mango and green apple with fresh herbs - Duck breast served with yellow fruit, cumin-scented couscous. July 3, 2021 at 2:30 pm Ricotta ravioles and baby shoots - Pecorino and spinach ‘raviole’, toasted pine nuts, mushroom and chicken cream sauce. July 27, 2021 at 2:30 pm Carpaccio and zucchini flower fritter - Tuna and avocado ceviche. Useful information: - At the end of the class you will be invited to share a meal with the Chef to enjoy the dishes you prepared. - Class taught in French and consecutively translated into English. - You will receive a booklet with the printed recipes, a personally awarded certificate and an Ecole Ritz Escoffier apron. For all reservations of more than 4 people, please contact us by phone or by e-mail

A Ritzy Soiree - 3 hrs

Come and spend a convivial evening in the heart of the Ritz Paris kitchens. June 18, 2021 at 6:30 pm Hay-smoked hanger steak, spelt with chanterelle mushrooms, green asparagus - Vanilla and chocolate profiteroles. June 24, 2021 at 6:30 pm Hay-smoked hanger steak, spelt with chanterelle mushrooms, green asparagus - Vanilla and chocolate profiteroles. June 25, 2021 at 6:30 pm Sea bass, herbed mashed potatoes and 'vierge' sauce - Jasmine-scented chilled peach soup. July 2, 2021 at 6:30 pm Sea bass with chorizo, mashed potatoes, sweet red pepper beurre blanc - Floating island, toasted hazelnuts and caramel. July 8, 2021 at 6:30 pm Lobster roll - Burger from the South-West of France. July 21, 2021 at 6:30 pm Sea bass with chorizo, mashed potatoes, sweet red pepper beurre blanc - Floating island, toasted hazelnuts and caramel. September 3, 2021 at 6:30 pm Tomato and melon tartare, Beaumes-de-Venise wine jelly - Red mullet, rock fish reduction, marjoram-scented tomato fondue. Useful information: - At the end of the class you will be invited to share a meal with the Chef to enjoy the dishes you prepared. - Class taught in French and consecutively translated into English. - You will receive a booklet with the printed recipes, a personally awarded certificate and an Ecole Ritz Escoffier apron. For all reservations of more than 4 people, please contact us by phone or by e-mail.

Meat & Poultry - 4 hrs

The secrets behind meat and poultry preparations: our chefs explain how to choose products, the best ways to cut and cook them, and more... June 19, 2021 at 9:00 am Chicken breast with herb butter stuffed under the skin, early vegetables -Veal, shellfish and mushroom tartare. July 27, 2021 at 9:30 am Duck breast served with yellow fruit, cumin-scented couscous - Veal tenderloin with herb stuffing, chanterelle mushroom sauce. July 30, 2021 at 9:30 am Rack of lamb, anchovy and rosemary condiment, grenaille potatoes, lamb jus - Veal tenderloin with herb stuffing, chanterelle mushroom sauce. Useful information: - At the end of the class you will be invited to share a meal with the Chef to enjoy the dishes you prepared. - Class taught in French and consecutively translated into English. - You will receive a booklet with the printed recipes, a personally awarded certificate and an Ecole Ritz Escoffier apron. For all reservations of more than 4 people, please contact us by phone or by e-mail.

Fish & Shellfish - 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. July 17, 2021 at 9:00 am Butterfly-filleted red mullet (‘barbouni’) over a bed of oregano, purple eggplant smoked caviar, pieces of bottarga (‘poutargue’) coated in beeswax, briny jus mounted with organic olive oil - Squid ink risotto with baby squids and shoots. July 24, 2021 at 9:00 am Squids stuffed with Mediterranean vegetables - John Dory fillet with a Maltaise sauce, stuffed zucchini flower, zucchini cream with lemon juices. July 27, 2021 at 9:00 am Seared pollack fish, scallions and coconut curry - Squids stuffed with Mediterranean vegetables. September 11, 2021 at 9:00 am John Dory fillet with a Maltaise sauce, stuffed zucchini flower, zucchini cream with lemon juices - Norway lobster ravioles with a shellfish coulis. Useful information: - At the end of the class you will be invited to share a meal with the Chef to enjoy the dishes you prepared. - Class taught in French and consecutively translated into English. - You will receive a booklet with the printed recipes, a personally awarded certificate and an Ecole Ritz Escoffier apron. For all reservations of more than 4 people, please contact us by phone or by e-mail.

Sweet & Savory - 3 hrs

A main course and dessert duo to prepare with our Chef. June 18, 2021 at 2:30 pm Pan-seared duckling fillet, simple jus and potato pucks - Hazelnut and chocolate tartlets. June 25, 2021 at 2:30 pm Pan-seared sea bass fillet, eggplant caviar and caramelized tomatoes - Rice pudding, salted butter caramel and hazelnuts. June 26, 2021 at 2:30 pm Sea bass, herbed mashed potato and 'vierge' sauce - Lemon tart. July 1, 2021 at 2:30 pm Saffron risotto with king prawns, parmesan cheese tuiles - Shortcrust strawberry tart. July 8, 2021 at 2:00 pm Squids stuffed with Mediterranean vegetables - Jasmine-flavored chilled peach. July 9, 2021 at 2:30 pm Stuffed baby vegetables 'à la Provençale' - Cherry clafoutis tart. July 17, 2021 at 2:30 pm Hand-cut steak tartar and potatoes dauphine - Grand-Marnier soufflé. July 24, 2021 at 2:30 pm Sea bream tartar, mango and green apple with fresh herbs - Chocolate passion fruit ‘eclair’. July 27, 2021 at 3:00 pm Chicken Madras curry - Apricot and verbena choux. July 29, 2021 at 3:00 pm Risotto with crunchy vegetables and roasted shrimp - Cherry clafoutis. September 2, 2021 at 2:30 pm Cod fillet with haricot beans and rosemary - Figs lightly poached in spiced mulled wine, cacao nib tuile, vanilla ice cream. Useful information: - At the end of the class you will be invited to share a meal with the Chef to enjoy the dishes you prepared. - Class taught in French and simultaneously translated into English. - You will receive a booklet with the printed recipes, a personally awarded certificate and an Ecole Ritz Escoffier apron. For all reservations of more than 4 people, please contact us by phone or by e-mail.

Parisian Market Escapade - 8 hrs

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 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 16, 2021 at 9:00 am June 19, 2021 at 9:00 am June 23, 2021 at 9:00 am June 30, 2021 at 9:00 am July 7, 2021 at 9:00 am July 10, 2021 at 9:00 am Useful information: - At the end of the class you will be invited to share a meal with the Chef to enjoy the dishes you prepared. - Class taught in French and consecutively translated into English. - You will receive a booklet with the printed recipes, a personally awarded certificate and an Ecole Ritz Escoffier apron. For all reservations of more than 4 people, please contact us by phone or by e-mail.

Meat & Poultry - 8 hrs

The secrets behind meat and poultry preparations: our chefs explain how to choose products, the best ways to cut and cook them, and more... July 7, 2021 at 9:00 am Vitello tonnato with aged Parmigiano Reggiano, confit tomatoes, pine nuts and rocket leaves - Rack of lamb, anchovy and rosemary condiment, grenaille potatoes, lamb jus - Duck breast served with yellow fruit, cumin-scented couscous - Hay-smoked hanger steak, spelt with chanterelle mushrooms, green asparagus. September 10, 2021 at 9:00 am Useful information: - At the end of the class you will be invited to share a meal with the Chef to enjoy the dishes you prepared. - Class taught in French and consecutively translated into English. - You will receive a booklet with the printed recipes, a personally awarded certificate and an Ecole Ritz Escoffier apron. For all reservations of more than 4 people, please contact us by phone or by e-mail.

Chef's techniques: Jus & Sauces - 4 hrs

Learn how to prepare jus and sauces, the essential basics of French cuisine. June 26, 2021 at 9:00 White chicken stock - Beef jus - Armorican sauce - Shallot and Meaux mustard condiment - Bearnaise sauce. June 26, 2021 at 9:30 am Lobster broth - Fish stock - Traditionnal lobster bisque - Rockfish broth - Hollandaise sauce. July 17, 2021 at 9:30 am White chicken stock - Veal jus - Bearnaise sauce - 'Diable' condiment - Pepper sauce. July 29, 2021 at 9:00 am Fish stock - Lobster broth - Armorican sauce - Beurre blanc (white butter) sauce - Tartar sauce. Useful information: - At the end of the class you will be invited to share a meal with the Chef to enjoy the dishes you prepared. - Class taught in French and consecutively translated into English. - You will receive a booklet with the printed recipes, a personally awarded certificate and an Ecole Ritz Escoffier apron. For all reservations of more than 4 people, please contact us by phone or by e-mail.

Fish & Shellfish - 8 hr

Learn the secrets behind cooking seafood products. Our chefs will teach you the various aspects of how to choose, cut and cook them. July 8, 2021 at 9:00 am Seared pollack fish, scallions and coconut curry - Squids stuffed with Mediterranean vegetables - Avocado, crab and shredded crab with a passion fruit dressing - John Dory fillet with a Maltaise sauce, stuffed zucchini flower, zucchini cream with lemon juices. July 29, 2021 at 9:00 am Avocado and shredded crab meat with granny smith apple, grapefruit jelly - John Dory fillet with a Maltaise sauce, stuffed zucchini flower, zucchini cream with lemon juices. Useful information: - At the end of the class you will be invited to share a meal with the Chef to enjoy the dishes you prepared. - Class taught in French and consecutively translated into English. - You will receive a booklet with the printed recipes, a personally awarded certificate and an Ecole Ritz Escoffier apron. For all reservations of more than 4 people, please contact us by phone or by e-mail.

Norway lobster, two times around - 4 hrs

One ingredient... and many possibilities! Unleash your creativity! Two recipes around this flagship seafood. July 3, 2021 at 9:00 am Norway lobster ravioles with a shellfish coulis - Vegetable tartare and roasted Norway lobsters. July 24, 2021 at 9:30 am Raspberry gazpacho with Norway lobsters - Norway lobster ravioli with citrus-scented cream sauce. Useful information: - At the end of the class you will be invited to share a meal with the Chef to enjoy the dishes you prepared. - Class taught in French and consecutively translated into English. - You will receive a booklet with the printed recipes, a personally awarded certificate and an Ecole Ritz Escoffier apron. For all reservations of more than 4 people, please contact us by phone or by e-mail.

Vegetarian Cuisine - 3 hrs

Make way for grains, vegetables and fruits! Concoct a refined gourmet meal to highlight the quality of the product. July 28, 2021 at 3:00 pm Carpaccio and zucchini flower fritter - Goat's Cheese and Tomato 'Raviole', 'Pistou' Sauce. Useful information: - At the end of the class you will be invited to share a meal with the Chef to enjoy the dishes you prepared. - Class taught in French and simultaneously translated into English. - You will receive a booklet with the printed recipes, a personally awarded certificate and an Ecole Ritz Escoffier apron. For all reservations of more than 4 people, please contact us by phone or by e-mail.

Chef's techniques: Carving and Cooking - 4 hrs

Discover meat and fish carving as well as cooking techniques. July 28, 2021 at 9:30 pm Asian-inspired sole - Rack of lamb, Spring vegetables in a cast iron pot, lamb jus. September 17, 2021 at 9:00 am Squids stuffed with Mediterranean vegetables - Veal tenderloin with herbs and porcini mushroom sauce. Useful information: - At the end of the class you will be invited to share a meal with the Chef to enjoy the dishes you prepared. - Class taught in French and consecutively translated into English. - You will receive a booklet with the printed recipes, a personally awarded certificate and an Ecole Ritz Escoffier apron. For all reservations of more than 4 people, please contact us by phone or by e-mail.