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Foie Gras, two times around - 4 hrs
3 Sessions
One ingredient... and many possibilities! Unleash your creativity! Two recipes based on one seasonal product. November 12, 2021 at 9:00 am Foie gras terrine - Rossini Scallops. December 2, 2021 at 9:00 am Foie gras terrine - Rossini scallops. December 16, 2021 at 9:00 am Foie gras terrine - Rossini-style beef fillet and gratin dauphinois. Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. - Share a convivial moment with the Chef while enjoying a dish you prepared and take away your foie gras terrine. - 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.
Sweet & Savory - 3 hrs
2 Sessions
A main course and dessert duo to prepare with our Chef. September 30, 2021 at 2:30 pm Pasta Risotto with Vegetables and Cepes - Dacquoise tart. October 16, 2021 at 3:00 pm Salmon steak with a hazelnut crust, white beans and shellfish - Fig tart. October 29, 2021 at 2:30 pm Saffron-scented risotto, pan-seared scallops and chicken jus - Caramel and Tahitian vanilla choux. November 6, 2021 at 2:30 pm Risotto-style pearl barley with mushrooms and chicken - Paris-Brest choux. November 12, 2021 at 2:30 pm Sea bass, sage butter, pan-fried mushrooms in season and diced butternut squash - Pecan tart. November 20, 2021 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. - Some steps of the recipes are carried out as a group. - 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 detailed recipes and 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.
3 Days in the Kitchen
2 Sessions
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 6, to the 8 - Veal, shellfish and mushroom tartare - Poached eggs in a Meurette wine sauce - Cream of mushroom soup, smoked duck breast and croutons - Comte cheese and yellow wine souffle - Open lasagna with lobster, glazed vegetables and beetroot dressing - Pan-seared scallops, cauliflower several ways, 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, fig and rosemary From November 17, to the 19 - Veal, shellfish and mushroom tartare - Poached eggs in a Meurette wine sauce - Cream of mushroom soup, smoked duck breast and croutons - Comte cheese and yellow wine souffle - Open lasagna with lobster, glazed vegetables and beetroot dressing - Pan-seared scallops, cauliflower several ways, pearled jus - Sole a la Coquelin - Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus - Pigeon glazed with honey, ginger and savory - Rossini-style beef fillet and gratin dauphinois Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. - 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. For all reservations of more than 4 people, please contact us by phone or by e-mail.
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. September 25th, 2021 at 9 AM. Seasonal mushrooms, confit egg yolk and chicken jus. Duckling, figs and rosemary. October 23, 2021 at 9:00 am Seasonal mushrooms, confit egg yolk and chicken jus - Rossini Scallops. November 27, 2021 at 9:00 am Cream of chestnut soup, smoked duck breast and toasted hazelnuts - Rossini Scallops. 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. - 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. For all reservations of more than 4 people, please contact us by phone or by e-mail
A Ritzy Soiree - 3 hrs
3 Sessions
Come and spend a convivial evening in the heart of the Ritz Paris kitchens. September 30, 2021 at 6:30 pm Cream of broccoli, squid and king prawns with lemon juices - Artichoke velouté, sheep's cheese curd and crispy smoked duck breast. October 14, 2021 at 6:30 pm Pearl barley risotto with seasonal mushrooms - Paris-Brest choux. October 22, 2021 at 6:30 pm Cream of mushroom soup, smoked duck breast and croutons - Roast duckling breast with figs and 'Darphin' potatoes. October 28, 2021 at 6:30 pm Saffron-scented risotto, pan-seared scallops and chicken jus - Caramel and Tahitian vanilla choux. November 4, 2021 at 6:30 pm Pan-seared duckling fillet, simple jus and potato pucks - Pecan nut tart. November 11, 2021 at 6:30 pm Cream of Jerusalem artichoke soup with foie gras cubes, chives and croutons - Sea bass, sage butter, pan-fried mushrooms in season and diced butternut squash. Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. - 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. For all reservations of more than 4 people, please contact us by phone or by e-mail.
The Ritz at home - 4 hrs
3 Sessions
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. September 18, 2021 at 9:00 am Seasonal mushrooms, confit egg yolk and chicken jus - Rossini-style beef fillet and gratin dauphinois. October 2, 2021 at 9:00 am Seasonal mushrooms, confit egg yolk and chicken jus - Rossini-style beef fillet and gratin Dauphinois. October 16, 2021 at 9:00 am Traditionnal lobster bisque - Duckling, fig and rosemary. November 20, 2021 at 9:00 am Norway lobster 'raviole' with creamy citrus-scented sauce - Rossini-style beef fillet and gratin dauphinois. Practical information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. - 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, the detailed recipes and 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.
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. October 15, 2021 at 9:00 am Traditionnal lobster bisque - Monkfish with a chorizo emulsion. October 30, 2021 at 9:00 am Saffron-scented risotto, pan-seared scallops and chicken jus - Rainbow-coated turbot fillet, cauliflower mousseline, caper-lemon sauce. December 4, 2021 at 9:30 am Rossini Scallops - 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. - Some steps of the recipes are carried out as a group. - 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. For all reservations of more than 4 people, please contact us by phone or by e-mail.
Meat & Poultry - 1 day
3 Sessions
The secrets behind meat and poultry preparations: our chefs explain how to choose products, the best ways to cut and cook them, and more... October 21, 2021 at 9:00 am Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus - Pigeon glazed with honey ginger and savory - Duckling, fig and rosemary - Hand-cut steak tartar and potatoes dauphine. November 4, 2021 at 9:00 am Bacon-wrapped veal tenderloin with cumin jus, Creances carrot mousseline, glazed salsify - Braised beef cheek - Tarragon chicken ballotine, salted butter roasted potato - Glazed pork ribs with lentils and a honey clove sauce. November 20, 2021 at 9:00 am Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus - Pigeon glazed with honey, ginger and savory - Lamb navarin - Hand-cut steak tartar and potatoes dauphine. Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. - 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. 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. September 16, 2021 at 9:00 am White chicken stock - Chicken jus - Bigarade sauce - Anchovy and rosemary condiment - Bearnaise sauce. October 16, 2021 at 9:30 am White chicken stock - Beef jus - Armorican sauce - Shallot and Meaux mustard condiment - Bearnaise sauce. November 6, 2021 at 9:30 am Fish stock - Lobster broth - Armorican sauce - Beurre blanc sauce - Tartar sauce. November 24, 2021 at 9:00 am White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Hollandaise 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. November 13, 2021 at 9:00 am Traditionnal lobster bisque - Saffron-scented risotto, pan-seared scallops and chicken jus - Monkfish with a chorizo emulsion - Rainbow-coated turbot fillet, cauliflower mousseline, caper-lemon sauce. Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. - 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. 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. September 17, 2021 at 9:00 am Squids stuffed with Mediterranean vegetables - Veal tenderloin with herbs and porcini mushroom sauce. October 29, 2021 at 9:00 am Scallops, endive several ways, citrus butter, scallop frill jus - Veal tenderloin with herbs and porcini mushroom sauce. Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. - 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. For all reservations of more than 4 people, please contact us by phone or by e-mail.
The Foie Gras - 3 hrs 'Prestige'
2 Sessions
Since the Holiday season is around the corner, let’s prepare and enjoy two recipes using foie gras! December 4, 2021 at 3:00 pm Foie gras terrine - Seared foie gras, butternut squash waffle and cranberry sauce. December 10, 2021 at 2:30 pm Foie gras terrine - Seared foie gras with caramelized apples and Perigueux sauce. 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. - 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 detailed recipes and 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.
Scallops, two times around - 4 hrs 'Prestige'
One ingredient... and many possibilities! Unleash your creativity! Two recipes around this flagship seafood. December 10, 2021 at 9:00 am Scallop carpaccio with citrus fruit - Rossini Scallops. Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. - 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. For all reservations of more than 4 people, please contact us by phone or by e-mail.
Festive Meals - 4 hrs
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! For seasoned enthusiasts. December 18, 2021 at 9:00 am Lobster with citrus fruits - 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. - Some steps of the recipes are carried out as a group. - 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. For all reservations of more than 4 people, please contact us by phone or by e-mail.