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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 10, 2022 at 9:00 am Norway lobster 'raviole' with creamy citrus-scented sauce - Roasted veal sweetbread, tangy carrots, cazette hazelnuts, 'La Ratte' potatoes with confit calf's trotter, mustard seed jus. November 5, 2022 at 9:00 am Seared scallop, broccoli and celery - Hake loin, hazelnut butter, peppered pork belly cooked as a roast, tender leeks 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
Meat & Poultry - 1 day
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 29, 2022 at 9:00 am Roasted lamb leg with Espelette chili pepper, garlic cream and piperade - Pan-seared yellow chicken breast cooked in hay, honey and Cognac Muscat grapes, stewed red cabbage - Roasted Iberico pork pluma, parsnip two ways, fermented black garlic sauce. November 19, 2022 at 9:00 am Pan-seared yellow chicken breast cooked in hay, honey and Cognac Muscat grapes, stewed red cabbage - Salmis of pheasant, 'amandine' potatoes - Confit pork belly, stewed sweet onions and Dauphine potatoes. 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.
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. October 1st, 2022 at 9:00 am Norway lobster tartare, coriander-scented cucumber granite, sherry vinegar pickled radish - Hake loin, hazelnut butter, peppered pork belly cooked as a roast, tender leeks - Poached haddock fillet with cockles, cream of potato in a whipping siphon. 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.
From the Chef to the Master Jeweler
3 Sessions
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. Novembre 18, 2022 Rossini scallops - Pan-seared yellow chicken breast cooked in hay, honey and Cognac Muscat grapes, stewed red cabbage Decembre 30, 2022 Seared scallop, broccoli and celery - Hake loin, hazelnut butter, peppered pork belly cooked as a roast, tender leeks 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 Ritz at home - 4 hrs
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. Octobre 2022 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. - 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.