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Parisian Market Escapade - 8 hrs
6 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 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! May 8, 2021 at 9:00 am June 2, 2021 at 9:00 am June 5, 2021 at 9:00 am June 9, 2021 at 9:00 am June 16, 2021 at 9:00 am June 19, 2021 at 9:00 am June 23, 2021 at 9:00 am June 30, 2021 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.
Chef's techniques: Jus & Sauces - 4 hrs Introduction
3 Sessions
Learn how to prepare jus and sauces, the essential basics of French cuisine. May 8, 2021 at 9:00 am Lobster broth - Fish stock - Classic lobster bisque - Rockfish broth - Hollandaise sauce. May 14, 2021 at 9:00 am White chicken stock - Beef jus - Armorican sauce - Shallot and Meaux mustard condiment - Bearnaise sauce. June 3, 2021 at 9:00 am White chicken stock - Beef jus - Armorican sauce - Shallot and Meaux mustard condiment - Bearnaise 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 - 8 hr
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. April 29, 2021 at 9:00 am Poached sea bass fillet, vegetables and Spring vegetable broth - Cuttlefish Ink Risotto with Fried Red Mullet and Cuttlefish - Rainbow-coated turbot fillet, cauliflower mousseline, caper-lemon sauce - Seaweed-glazed cod fish, tender 'sea potatoes' with lemon, kaffir lime-infused chicken jus. May 21, 2021 at 9:00 am Turbot with baby vegetables, citrus fruit vinaigrette and curried spices - Squids stuffed with Mediterranean vegetables - Cabillaud nacré aux algues, 'pommes de mer' fondantes au citron, jus de volaille à la feuille de citronnier - Norway lobster wrapped in kadayif with soy 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.