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3 Days in the Kitchen - From February 17, 18 & 19 2021
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. February 17, 18 & 19 2021 from 9:00 am to 5:00 pm DAY 1 - Pecorino and spinach ‘raviole’, toasted pine nuts, mushroom and chicken cream sauce - Celery, risotto-style - Seared foie gras with sweet potato and cazette ground halzenut puree, duck jus - Sea bass and salmon tartare with a sour herbed cream sauce. DAY 2 - Citrus-flavored scallops, crunchy vegetable beads and crispy rice orbs - Seaweed-glazed cod fish, tender 'sea potatoes' with lemon, kaffir lime-infused chicken jus - Rainbow-coated turbot fillet, cauliflower mousseline, caper-lemon sauce DAY 3 - Iberian rack of pork, bucatini timbale with Jerusalem artichoke, hazelnut-flavored jus - Pot-au-feu-style pigeon and beetroot consommé - Duck breast a l’orange, pickled Kabu turnip, crispy spiralized potatoes 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.
€ 890,00
Chef's techniques: Carving and Cooking - 4 hrs Introduction
Discover meat and fish carving as well as cooking techniques. January 30, 2021 at 9:00 am Challans duck glazed with galanga infused honey, celery mousseline and celery rose - Saddle of rabbit with savory, glazed carrots. February 13, 2021 at 9:00 am Fillet of brill 'Dugléré Style' - Beef fillet with a shallot crust, potato confit, 'Marchand de Vin' condiment. February 25, 2021 at 9:00 am Saddle of rabbit with savory and jus-glazed carrots - Coriander-scented stuffed sole with lime and coconut emulsion. 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.
€ 195,00
Chef's techniques: Jus & Sauces - 4 hrs Introduction
2 Sessions
Learn how to prepare jus and sauces, the essential basics of French cuisine. January 23, 2021 at 9:00 am White chicken stock - Beef jus - Armorican sauce - Shallot and Meaux mustard condiment - Bearnaise sauce. February 27, 2021 at 9:00 am Lobster broth - Fish stock - Classic lobster bisque - Rockfish broth - Hollandaise sauce. March 13, 2021 at 9:00 am White chicken stock - Veal jus - Bearnaise sauce - Anchovy and rosemary condiment - Bigarade sauce. March 20, 2021 at 9:00 am White chicken stock - Beef jus - Armorican sauce - Shallot and Meaux mustard condiment - Bearnaise sauce. March 25, 2021 at 9:00 am Lobster broth - Fish stock - Classic lobster bisque - Rockfish broth - 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.
€ 195,00
Sweet & Savory - 3 hrs
A main course and dessert duo to prepare with our Chef. January 22, 2021 at 6:30 pm Poultry fricasee "Vallée d'Auge" style - Floating islands, toasted hazelnut and caramel. January 23, 2021 at 2:30 pm Scallops risotto and safraned cockle juice emulsion - Lemon tart. January 29, 2021 at 2:30 pm Monkfish with a Chorizo Emulsion - Caramel and Tahitian vanilla choux. February 6, 2021 at 9:30 am Veal and sage saltimbocca - Seasonal fruit clafoutis, yogurt sorbet. February 13, 2021 at 2:30 pm Scallops risotto and safraned cockle juice emulsion - Lemon tart. March 11, 2021 at 2:30 pm Stir-fried duckling fillet, simple jus and potato pucks - Hazelnut and Chocolate Tartlet. March 19, 2021 at 2:30 pm Sea bream ceviche, mango and green apple with fresh herbs - Caramel and Tahitian vanilla choux. March 25, 2021 at 2:30 pm Roasted duckling breast, lightly glazed turnips, port wine sauce - Hazelnut and Chocolate Tartlet. March 27, 2021 at 2:30 pm Butternut and saffron ravioli, sage brown butter - Bourbon vanilla 'crème brulée'. April 24, 2021 at 2:30 pm Veal tenderloin with fresh herbs and morel sauce - Lemon tart. 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.
€ 150,00