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Sundays Classes

Advanced level

3 Days in the Kitchen - From September 30 to October 2 2020

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. September 30, October 1 & 2, 2020 from 9:00 am to 5:00 pm Recipes: - Breaded soft-boiled egg and cream of cep mushrooms. - Royale of wild mushrooms. - Chervil seared crayfish, sweet onions ravioli and soft boiled egg yolk. - Poached eggs in a Meurette wine sauce - Seaweed glazed cod fish, tender 'sea potatoes' with lemon, kaffir lime-infused chicken jus. - Sea bass a la Royale - 'Ritz Escoffier Legacy' - Risotto with Norway lobster cream sauce and herb salad. - Chicken fricassee and vegetables. - Veal tenderloin with herbs and porcini mushroom sauce. - Pheasant confit, old-fashioned vegetables on a chestnut shortbread with truffles and aged Mimolette cheese shavings, game glaze. 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: Carving and Cooking - 4 hrs Introduction

Discover meat and fish carving as well as cooking techniques. September 18, 2020 at 9:00 am Sole à la Coquelin - 'Ritz Escoffier Legacy' - Veal tenderloin with osso bucco jus and marjoram. October 17, 2020 at 9:00 am Fillet of John Dory with a Maltaise sauce, stuffed zucchini flower, zucchini cream with lemon juices - 'Paupiette', creamy polenta. November 14, 2020 at 9:00 am Challans duck glazed with galanga infused honey, celery mousseline and celery rose - Rosemary and rabbit confit shoulder with vegetable shavings. November 21, 2020 at 9:00 am Fillet of brill 'Dugléré Style' - Unilateral pan-seared sea bass, salsify, wild garlic, brown butter jus, citron. December 4, 2020 at 9:00 am Iberian rack of pork, bucatini timbale with Jerusalem artichoke, hazelnut-flavored jus - Loin of cod and multi-textured endives served with citrus butter and cockle jus. 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.

Bistrot Cooking - 4 hrs Introduction

Essential bistronomy dishes in a savoury version! Learn how to make simple and timeless recipes. September 12, 2020 at 9:30 am Poached eggs in a Meurette wine sauce - Rump Steak, Pepper Sauce and 'pomme' Anna potatoes. October 10, 2020 at 9:00 am - November 7, 2020 at 9:30 am Salmon with black sesame seeds and orange dressin - Truffled white sausage, caramelized apple. October 29, 2020 at 9:00 am Duck breasts, "bigarade sauce", vintage carrots and pearl onions - Breaded soft-boiled egg and cream of cep mushrooms. October 31, 2020 at 9:30 pm - November 19, 2020 at 9:00 am Sea bass and salmon tartare with a slightly sour herbed cream sauce - 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 'Gourmet'

Learn the secrets behind cooking seafood products. Our chefs will teach you the various aspects of how to choose, cut and cook them. September 10, 2020 at 9:00 am John Dory, Maltese sauce, preserved lemon zucchini cream - Avocado, shredded crab with granny smith apple, grapefruit jelly. September 19, 2020 at 9:00 am Pan-fried seabass fillet, eggplant caviar and caramelized tomatoes - Sea bream ceviche, mango and green apple with fresh herbs. October 3, 2020 at 9:00 am - November 21, 2020 at 9:30 pm Dublin Bay prawn ravioles with shellfish coulis - Red mullet fillets, half cooked vegetables and coriander cockle juice. October 10, 2020 at 9:30 am - October 31, 2020 at 9:00 am Sea bream fillet with a lemony puree of broccoli, slow cooked baby beetroots and a pink foam - Scallops risotto and safraned cockle juice emulsion. December 3, 2020 at 9:00 am Broccoli mousseline with lemon juices, roasted Carabineros, baby squid and cuttlefish - Roasted sea bass steaks with parsley hazelnut butter sauce served with salsify rolled in bacon. 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 'Gourmet'

The secrets behind meat and poultry preparations: our chefs explain how to choose products, the best ways to cut and cook them, and more... September 12, 2020 at 9:00 am Veal filet mignon with artichoke sensations - Roasted duckling breast with figs. October 30, 2020 at 9:00 am Bacon-wrapped veal tenderloin with cumin jus, Creances carrot puree, glazed salsify - Rosemary and rabbit confit shoulder with vegetable shavings. December 17, 2020 at 9:00 am Beef Wellington - Chicken breasts in a gingerbread crust, simmered new vegetables. 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 Introduction

Learn how to prepare jus and sauces, the essential basics of French cuisine. September 17, 2020 at 9:00 am Veal jus - Devil Condiment - Beurre blanc (white butter) sauce - White chicken stock - Tomato 'fondue'. October 16, 2020 at 9:00 am Fish stock - Lobster bouillon (broth) - Tartar Sauce - Beurre blanc (white butter) sauce - Armorican sauce. November 7, 2020 at 9:00 am White chicken stock - Beef jus - Armorican sauce - Shallot and Meaux mustard condiment - Bearnaise sauce. December 5, 2020 at 9:30 am Lobster bouillon (broth) - Fish stock - Classic lobster bisque - Gribiche 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.

Cuisine for Well-Being - 3 hrs

Healthy gourmet cuisine. Discover our Chefs' recipes and learn how to put together a flavoursome menu. September 11, 2020 at 2:00 pm Quinoa casserole, raw shavings of vegetables - Vegetable Minestrone. October 3, 2020 at 2:30 pm Fillet of cod poached in rock-fish broth, 'fondant' fennel - Autumnal vegetable symphony. October 17, 2020 at 2:30 pm - November 7, 2020 at 3:00 pm Cream of broccoli, squid and king prawns with lemon juices - Small gralic flan with parsley cream. November 21, 2020 at 2:30 pm Grapefruit & Champagne jam, almond panna cotta, gavotte wafer - Autumnal vegetable symphony. 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. September 10, 2020 at 2:30 pm - September 23, 2020 at 6:30 pm Herb-crusted lamb fillet, olive oil perled jus and Swiss chard gratin - Shortcrust strawberry tart. September 12, 2020 at 3:00 pm - September 19, 2020 at 9:30 am - September 24, 2020 at 6:30 pm Pan-fried sea bass fillet, eggplant caviar and caramelized tomatoes - Fig tart. September 16, 2020 at 6:30 pm - October 29, 2020 at 6:30 pm - December 4, 2020 at 2:30 pm Butternut and saffron ravioli, sage brown butter - Bourbon vanilla "crème brulée". October 2, 2020 at 6:30 pm - October 10, 2020 at 3:00 pm - October 22, 2020 at 6:30 pm - October 31, 2020 at 2:30 pm Veal and sage saltimbocca - Seasonal fruit clafoutis, yogurt sorbet. October 8, 2020 at 6:30 pm - October 16, 2020 at 2:30 pm Fennel roasted sea bass, mashed potatoes, sauce “Vierge" - Dacquoise tart. October 16, 2020 at 6:30 pm - Novembre 11, 2020 at 6:30 pm - December 12, 2020 at 2:30 pm King prawns and roasted poultry oysters, vegetable risotto, lime emulsion - Lemon tart. October 21, 2020 at 6:30 pm - November 12, 2020 at 6:30 pm - December 19, 2020 at 2:30 pm Poultry fricasee "Vallée d'Auge" style - Floating islands, toasted hazelnut and caramel. November 13, 2020 at 2:30 pm - November 20, 2020 at 6:30 pm Sea bream ceviche, mango and green apple with fresh herbs - Caramel & Tahitian vanilla choux. November 18, 2020 at 6:30 pm - November 21, 2020 at 3:00 pm - November 27, 2020 at 2:30 pm Roasted red mullet wrapped in bacon, fennel glazed in chicken jus - Tropical fruit choux. November 19, 2020 at 2:30 pm Cod fish 'Brandade' - Walnut and caramel tart. November 28, 2020 at 2:30 pm - december 9, 2020 at 6:30 pm Seared scallops, cauliflower in different textures and colors, pearl-like juice - Rice pudding, salted caramel and hazelnut. December 2, 2020 at 6:30 pm - December 17, 2020 at 2:30 pm Stir-fried duckling fillet, simple jus and potato pucks - Hazelnut and chocolate tartlet. December 5, 20

A Taste of Ritz - 3 hrs

Come experience some of our Chefs' favorite recipes! September 9, 2020 at 6:30 pm - September 17, 2020 at 6:30 pm - September 26, 2020 at 3:00 pm Vegetable tartare with pistou sauce - Duck breast served with yellow fruit, cumin-scented couscous. October 7, 2020 at 6:30 pm - October 15, 2020 at 6:30 pm - October 28, 2020 at 6:30 pm - October 31, 2020 at 3:00 pm Ricotta ravioli & young shoots - Open lasagne of lobster and glazed vegetables, lobster sauce and beetroot vinaigrette. November 5, 2020 at 2:30 pm Lobster roll - Burgers from the South-West of France. November 13, 2020 at 6:30 pm - November 20, 2020 at 3:00 pm - November 27, 2020 at 6:30 pm Pecorino and spinach ravioli, toasted pine nuts, mushroom cream sauce and poultry foam - Seared scallops, brown butter and butter nut lettuce cream. November 14, 2020 at 2:30 pm - Novembre 19, 2020 at 6:30 pm - November 25, 2020 at 6:30 pm - November 28, 2020 at 3:00 pm Pan-seared foie gras, seared fruit in brown butter, almond crumble - Yellow Pollack, Acidulous Dressing and Confit Fennel. December 3, 2020 at 2:30 pm - December 16, 2020 at 6:30 pm Celery in a risotto style - Duck breast glazed with ginger and savory, sauteed mushrooms. December 5, 2020 at 3:00 pm - December 10, 2020 at 6:30 pm - December 18, 2020 at 6:30 pm Pureed cream of Jerusalem artichoke soup with foie gras cubes, chives and croutons - Chicken supreme 'princesse' with Madiera sauce, Canadian bacon and salsify. December 10, 2020 at 2:30 pm - December 17, 2020 at 6:30 pm Nests of Dublin bay prawns wrapped in Kanafeh with soy sauce and coriander - Seared scallops, cauliflower in different textures and colors, pearl-like juice. 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.

Scallops, two times around - 4 hrs 'Prestige'

One ingredient... and many possibilities! Unleash your creativity! Two recipes around this flagship seafood. November 28, 2020 at 9:00 am Scallop skewers and rosemary prawns with olive virgin sauce - Sea scallops, endive texture duet, citrus butter, mantle jus. December 10, 2020 at 9:00 am Rossini Scallops - Scallops risotto and safraned cockle juice emulsion. December 18, 2020 at 9:00 am Navarin- style scallops with baby vegetables - Scallops, fregola sarda and saffron scallop frill jus. 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.

The Foie Gras - 3 hrs 'Prestige'

Since the Holiday season is around the corner, let’s prepare and enjoy two recipes using foie gras! December 12, 2020 at 2:30 pm Roasted spiced foie gras, gingerbread Melba toasts - Pan-fried foie gras, glazed butternut and chestnuts in brown butter. December 3, 2020 at 6:30 pm - December 18, 2020 at 2:30 pm Seared 'Foie Gras' with Blackcurrant Sauce and Potato Waffle - Pumpkin capucino with a foie gras piccata. December 11, 2020 at 6:30 pm - December 19, 2020 at 2:30 pm Chicken, foie gras and truffle ballotine - Cream of chicken soup and foie gras 'raviole'. 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 'Prestige'

One ingredient... and many possibilities! Unleash your creativity! Two recipes around this flagship seafood. October 22, 2020 at 9:00 am Norway lobster ravioli with citrus-scented cream sauce - Vegetable Tartare and roasted Norway lobsters. 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.

Veal two times around - 4 hrs 'Prestige'

One ingredient... and many possibilities! Unleash your creativity! Two recipes based on one seasonal product. September 26, 2020 at 9:30 am Veal and sage saltimbocca - Osso buco of veal briskets, gremolata and risotto. 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 6, 2020 at 9:00 am Rainbow-coated turbot fillet, cauliflower mousseline, caper & lemon sauce - Sea scallops, endive texture duet, citrus butter, mantle jus - Fillet of red mullet with potato scales, briny jus, parsnip two ways and jasmine infusion - Nests of Dublin bay prawns wrapped in Kanafeh with soy sauce and coriander. 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

Explore a recipe from A to Z with the help of our Chef. The final touch: Enjoying the dish along with wine, coffee and sweets... September 10, 2020 at 6:30 pm Fennel Roasted Sea Bass, mashed potatoes, sauce “Vierge" - Dacquoise tart. September 11, 2020 at 6:30 pm - September 18, 2020 at 6:30 pm - September 30, 2020 at 6:30 pm Open lasagna with lobster, glazed vegetables and beetroot dressing - Provencal style cannelloni served cold, lacy Parmesan crisps and pistou. September 25, 2020 at 6:30 pm Carpaccio and zucchini flower fritter - Baby zucchini stuffed with stewed eggplant and zucchini gratin. October 1, 2020 at 6:30 pm - October 9, 2020 at 6:30 pm - October 23, 2020 at 6:30 pm - October 30, 2020 at 6:30 pm Royale of wild mushrooms - Free range breast of guinea fowl braised with vin jaune and wild mushrooms. October 14, 2020 at 6:30 pm - November 5, 2020 at 6:30 pm Cod fish 'Brandade' - Walnut and caramel tart. November 4, 2020 at 6:30 pm King prawns and roasted poultry oysters, vegetable risotto, lime emulsion - Lemon tart. November 6, 2020 at 6:30pm Seared scallops, cauliflower in different textures and colors, pearl-like juice - Rice pudding, salted caramel and hazelnut. November 27, 2020 at 6:30 pm - December 4, 2020 at 6:30 pm Combawa scallop tartare - Poached scallops, young vegetables. 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.

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! September 26, 2020 at 9:00 am October 24, 2020 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.

One product, three ways - 3 hrs

With the help of our Chefs, learn how to make three lovely recipes based on one product! Learn how to remove chicken breasts from a whole chicken, debone the thighs and make chicken broth. Learn how to fillet a fish, cook them perfectly and make fish stock. September 12, 2020 at 2:30 pm Fish stock - Thaï-flavored sea bass tartar, toasted rice crisp - Poached sea bass fillet, vegetables and spring vegetable broth. October 30, 2020 at 2:30 pm Lobster stock - Open lasagna with lobster, glazed vegetables and beetroot dressing - Classic lobster bisque. 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... October 8, 2020 at 9:00 am Lamb cooked three ways, seasonal vegetables with 'Navarin' jus - Duck breasts Bigarade sauce, candied orange and glazed carrots - Madeira veal sweetbreads, artichoke puree and noisette potatoes - Lemongrass beef salad. November 12, 2020 at 9:00 am Braised beef cheek - Roasted Garenne rabbit with truffle and foie gras, shallot marmelade. Sweet potato puree with chestnuts, Burgundy red wine sauce - Tarragon poultry ballotine, salted butter potato confit - Veal brisket with orange. 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.

Cooking red meat - 3 hrs

Learn how to cook red meat perfectly! October 10, 2020 at 2:30 pm Saddle of venison, Dauphine potatoes, Grand Veneur sauce - Peppered rump steak of beef, porcini mushrooms and spring onions. November 7, 2020 at 2:30 pm Duck breast, bigarade sauce and creamy polenta - Lamb loin in a parsley crust, generous vegetable morsels. 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.

Game, two times around - 4 hrs 'Prestige'

One ingredient... and many possibilities! Unleash your creativity! Two recipes based on one seasonal product. November 13, 2020 at 9:00 am - November 28, 2020 at 9:30 am Saddle of venison, Dauphine potatoes, Grand Veneur sauce - Estouffade of partridge, chestnut puree, root chervil and pickled Roscoff onions. 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.

Thanksgiving in Paris! - 4 hrs 'Prestige'

Share a festive moment with our Chefs, revisiting a traditional American Thanksgiving! November 26, 2020 at 6:30 pm 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.

Foie Gras, two times around - 4 hrs 'Prestige'

One ingredient... and many possibilities! Unleash your creativity! Two recipes based on one seasonal product. December 5, 2020 at 9:00 am Foie gras terrine - Pan-seared foie gras, seared fruit in brown butter, almond crumble. December 12, 2020 at 9:30 am Foie gras terrine - Sauteed foie gras with sweet potato puree, Cazette ground hazelnut and duck jus. December 19, 2020 at 9:30 am Foie gras terrine - Pureed cream of Jerusalem artichoke soup with foie gras cubes, chives and croutons. 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 and chefs' hat. For all reservations of more than 4 people, please contact us by phone or by e-mail.

Lobster, two times around - 4 hrs 'Prestige'

One ingredient... and many possibilities! Unleash your creativity! Two recipes around this flagship seafood. November 5, 2020 at 9:00 am Classic lobster bisque - Open lasagne of lobster and glazed vegetables, lobster sauce and beetroot vinaigrette. 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.