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Escoffier Challenge - 6H
Escoffier Challenge - 6H
2 Sessions
The Ecole Ritz Escoffier invites you to challenge Chef Vincent Pellat thanks to a new culinary challenge! Created for an experienced audience, this challenge will last 5 hours followed by a one-hour lunch to taste your creations with the guest of your choice. You will be preparing two dishes created by the Chef, working semi autonomously, with a given time and using all the utensils, ingredients and instructions needed. The Chef and culinary assistant will assist you during the whole experience, however your talent for cooking will be much needed to ensure the successful outcome of this challenge ! March 16, 2024 at 9:00 am Mackerel escabeche, granny smith apple and Caviar - Chicken and foie gras ballotine, ‘pot-au-feu’ style April 20, 2024 at 9:00 am Mackerel escabeche, granny smith apple and Caviar - Chicken and foie gras ballotine, ‘pot-au-feu’ style Practical information: - We invite your guest to come and meet you at 1.45PM - Class offered from francophones only. - Class offered for adults only - Share a convivial moment with the Chef at lunchtime while enjoying two dishes you prepared and take away the dish 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.
€ 650,00
Meat & Poultry - 4 hrs
Meat & Poultry - 4 hrs
3 Sessions
Our Chefs will introduce you to the secrets of preparing meat and poultry: choosing the products as well as carving, cooking and seasoning them! February 15, 2024 at 9:00am Beetroot-glazed pigeon, crispy legs with crisped rice, coffee-scented jus and kumquat condiment - Veal tenderloin with fresh herbs and a morel mushroom sauce February 24, 2024 at 9:00am Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce - Lemon glazed lamb canon, carrots and green mustard sauce March 22, 2024 at 9:00am Duck breast a l’orange, pickled Kabu turnip, crispy spiralized potatoes - Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus April 5, 2024 at 9:00am Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce - Lemon glazed lamb canon, carrots and green mustard sauce April 12, 2024 at 9:00am Roasted chicken breast, conchiglie stuffed with some mini ratatouille, chorizo and piquillo pepper cream - Parsley-crusted lamb loin, Dauphinois potato gratin Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. Classes for adults only. - 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.
€ 320,00
3 days in the kitchen
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. From April 24 to the 26 at 9:00 am - Open lasagna with lobster, glazed vegetables and beetroot dressing - Pan-seared scallops, cauliflower several ways (texture and color), 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, figs and rosemary - Poached eggs in a Meurette wine sauce - Veal, shellfish and mushroom tartare - Beef Wellington Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. Classes for adults only. - 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.
€ 1.500,00
Sweet & Savory - 3 hrs
Sweet & Savory - 3 hrs
3 Sessions
A main course and dessert duo to prepare with our Chef and take home to enjoy with your loved ones. March 2, 2024 at 2:30pm Guinea fowl in yellow wine and wild mushrooms - Caramalised pineapple, coconut crumble, and lemonbalm March 9, 2024 at 2:30pm Pan-seared duckling fillet, simple jus and potato pucks - Rice pudding, salted butter caramel and hazelnuts March 27, 2024 at 2:30pm 'Vallee d'Auge'-style chicken fricasee - Floating island, toasted hazelnuts and caramel April 3, 2024 at 2:30 pm Roasted free-range guinea fowl breast, savory-scented jus and wild mushrooms - Caramelized pineapple, coconut crumble and lemon balm. April 4, 2024 at 2:30pm Pan-seared duckling fillet, simple jus and potato pucks - Hazelnut and chocolate tartlets Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. - Classes for adults only. - The dishes you make will go home with you ! - As a souvenir, the detailed recipes, a personalized certificate and the 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.
€ 270,00
Parisian Market Escapade - 1 day
Parisian Market Escapade - 1 day
3 Sessions
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 - a starter, a fish dish, a meat dish and a desert - 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! April 6, 2024 at 9:00am April 27, 2024 at 9:00am May 11, 2024 at 9:00am Useful information: - Class taught in French and consecutively translated into English. - Recipes chosen by the Chef while at the market depending on the seasonal products available. - Some steps of the recipes are carried out as a group. Classes for adults only. - Share a convivial moment with the Chef at lunchtime while enjoying two dishes you prepared and take away the dish 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.
€ 520,00
French cuisine classics - 1 day
French cuisine classics - 1 day
Discover or rediscover the recipes that shaped the French cuisine! Cook and master emblematic recipes of the world-famous “cuisine à la française”. March 30, 2024 at 9:00am Sea bream fillet with a lemony puree of broccoli, slow cooked baby beetroots and a pink foam - Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce - 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. Classes for adults only. - Share a convivial moment with the Chef at lunchtime while enjoying two dishes you prepared and take away the dish 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.
€ 520,00
A Taste of Ritz - 3 hrs
A Taste of Ritz - 3 hrs
4 Sessions
Come experience some of our Chefs' favorite recipes and take them home to enjoy with your loved ones. February 24, 2024 at 2:30pm Pan-seared foie gras, seared fruit in brown butter, almond crumble - Yellow pollack and confit fennels, citrus sauce March 8, 2024 at 2:30pm Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce - Quick seared tuna with citrus chutney,rocket/arugula salad with walnut oil and balsamic vinegar March 23, 2024 at 2:30pm Modern vitello tonnato - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region April 13, 2024 at 2:30pm Celery, risotto-style - Duck breast glazed with ginger and savory honey, seared mushrooms Mai 1, 2024 at 2:30pm Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce - Quick seared tuna with citrus chutney, rocket/arugula salad with walnut oil and balsamic vinegar May 8, 2024 at 2:30pm Modern vitello tonnato - 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. - Classes for adults only. - The dishes you make will go home with you ! - As a souvenir, the detailed recipes, a personalized certificate and the 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.
€ 270,00
From the Chef to the Master Jeweler
From the Chef to the Master Jeweler
When Auguste Escoffier met Van Cleef & Arpels. 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 and you will enjoy a pastry made by François Perret, the Pastry Chef at the Ritz Paris - elected World's Best Pastry Chef 2019. March 29, 2024 at 9:30am Duck breast a l’orange, pickled Kabu turnip, crispy spiralized potatoes - Peppered beef rump steak, porcini mushrooms and spring onions 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. Useful information: - The program will start at 9:30am at Ecole Ritz Escoffier and will end at 4:30pm at L’ÉCOLE, School of Jewelry Arts. - This course will be given in French with a simultaneous translation in English. - Classes for adults only. - You don’t need to bring any specific equipment. - Lunch is included in the program fee: it will consist of a pleasant 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 particip
€ 525,00
A Ritzy Soiree - 3 hrs
A Ritzy Soiree - 3 hrs
3 Sessions
Come and spend a convivial evening in the heart of the Ritz Paris kitchens. March 12, 2024 at 6:30pm Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce - Quick seared tuna with citrus chutney,rocket/arugula salad with walnut oil and balsamic vinegar March 26, 2024 at 6:30pm Lamb loin in a parsley crust, generous pieces of vegetables - Tartar of sea bream, fennel and lovage April 10, 2024 at 6:30pm Tuna and avocado ceviche - Duck breast on the bone, red onion compote, kirsch-flavored cherries and cocoa nibs, bittersweet cocoa sauce April 16, 2024 at 6:30pm Tuna and avocado ceviche - Duck breast on the bone, red onion compote, kirsch-flavored cherries and cocoa nibs, bittersweet cocoa sauce April 30, 2024 at 6:30pm Lamb loin in a parsley crust, generous pieces of vegetables - Tartar of sea bream, fennel and lovage Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. Classes for adults only. - 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.
€ 270,00
Chef's techniques: Jus & Sauces - 4 hrs
Chef's techniques: Jus & Sauces - 4 hrs
3 Sessions
Learn how to prepare jus and sauces, the essential basics of French cuisine. March 9, 2024 at 9:00am White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Bearnaise sauce. March 23, 2024 at 9:00am Fish stock - Lobster broth - Armorican sauce - White butter sauce - Tartar sauce. April 13, 2024 at 9:00am White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Bearnaise sauce. May 3, 2024 at 9:00am White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Bearnaise sauce. Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. Classes for adults only. - 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.
€ 320,00
Fish & Shellfish - 4 hrs
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. March 2, 2024 at 9:00am Sea bass, shellfish and green emulsion - Norway lobster 'raviole' with creamy citrus-scented sauce. March 28, 2024 at 9:00am Sea bass, shellfish and green emulsion - Norway lobster 'raviole' with creamy citrus-scented sauce. May 2, 2024 at 9:00am Avocado and shredded crab meat with granny smith apple, grapefruit jelly - Confit cod, spelt, and couscous-style jus Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. Classes for adults only. - 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.
€ 320,00
The Ritz Paris at home - 4 hrs
The Ritz Paris at home - 4 hrs
2 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. February 16, 2024 at 9:00am Lobster, citrus and spelt - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region April 11, 2024 at 9:00am Cream of Jerusalem artichoke soup with foie gras cubes, chives and croutons - Sole, squash and chicken jus May 9, 2024 at 9:00am Avocado and shredded crab meat with granny smith apple, grapefruit jelly - Confit cod, spelt, and couscous-style jus Practical information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group. Classes for adults only. - 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.
€ 340,00
Invite your guest at the Ritz Paris - 5 hrs
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. May 4, 2024 at 9:00am Œuf parfait (soft boiled egg), peas, hazelnuts, chicken jus and watercress coulis - Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce 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. Classes for adults only. - 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
€ 650,00