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A Taste of Ritz - 3 hrs
Come experience some of our Chefs' favorite recipes! July 29, 2022 at 2:30 pm Sea bream tartar, mango and green apple with fresh herbs - Raspberry tart. 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
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. - Barigoule-style 'Violet de Provence' artichokes - Open lasagna with lobster, glazed vegetables and beetroot dressing - Seasonal mushrooms, confit egg yolk and chicken jus - Artichokes two ways, John Dory, lemon jelly - Butterfly-filleted red mullet over a bed of oregano, purple eggplant smoked caviar, pieces of bottarga coated in beeswax, briny jus mounted with organic olive oil - Stuffed Meditarrenean squid, jus emulsified with squid ink - Lamb navarin, baby vegetables in a cast iron pot - Wellington beef fillet - Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus. 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.
Sweet & Savory - 3 hrs
4 Sessions
A main course and dessert duo to prepare with our Chef. May 21, 2022 at 2:30 pm Asparagus risotto, asparagus shavings, chicken jus - Lemon tart. May 27, 2022 at 2:30 pm Veal and sage saltimbocca - Passion fruit eclair. June 4, 2022 at 2:30 pm Seared red mullet wrapped in bacon, fennel glazed in chicken jus - Raspberry tart. July 2, 2022 at 2:30 pm Duck breasts, dauphine potatoes, glazed carrots and Bigarade orange sauce - Jasmine-scented chilled peach soup. July 9, 2022 at 2:30 am Sea bream tartar, mango and green apple with fresh herbs - Raspberry tart July 16, 2022 at 2:30 am Chicken Madras curry - Apricot and verbena choux. July 21, 2022 at 2:30 am Petit épeautre au girolles,légumes du moment - Strawberry and Chantilly cream choux July 28, 2022 at 2:30 am Risotto with crunchy vegetables and roasted shrimp - Apricot and verbena choux. 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.
Chef's techniques: Jus & Sauces - 4 hrs
Learn how to prepare jus and sauces, the essential basics of French cuisine. July 9, 2022 at 9:00 am White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Bearnaise sauce. July 16, 2022 at 9:00 am White chicken stock - Duck jus - Bigarade sauce - Bearnaise sauce - Pepper 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.
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. July 21, 2022 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 - Squids stuffed with Mediterranean vegetables. July 23, 2022 at 9:00 am Squids stuffed with Mediterranean vegetables - American-style monkfish. 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.
Invite your guest at the Ritz Paris - 5 hrs
2 Sessions
Come and cook for your guest in the Ritz Paris’ kitchens! Invite him to come and meet you for an extraordinary lunch. June 18, 2022 at 9:00 am Raspberry gazpacho with Norway lobsters - Beef fillet with a shallot crust, confit potatoes, 'marchand de vin' condiment. July 30, 2022 at 9:00 am Squids stuffed with Mediterranean vegetables - American-style monkfish. 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
From the Chef to the Master Jeweler
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. September 16, 2022 Seasonal mushrooms, confit egg yolk and chicken jus - Duckling, figs and rosemary. 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. At the end of the day, you will enjoy a pastry made by François Perret, served in the salons of L’ÉCOLE, School of Jewelry Arts. Useful information: - The program will start at Ecole Ritz Escoffier and will end at L’ÉCOLE, School of Jewelry Arts. - Class taught in French and consecutively translated into English. - Share a convivial moment with the Chef while enjoying the dishes you prepared for lunch. - The detailed recipes, a personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.The book The Art of the Jeweler. Excellence and Craftsmanship will be offered to you at the end of the day to take you further along the path of discovering the savoir-fair