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Lobster, two times around - 4 hrs
One ingredient... and many possibilities! Unleash your creativity! Two recipes around this flagship seafood. December 2, 2021 at 9:00 am Traditionnal lobster bisque - Open lasagne of lobster and glazed vegetables, lobster sauce and beetroot vinaigrette. 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 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.
Chef's techniques: Jus & Sauces - 4 hrs
Learn how to prepare jus and sauces, the essential basics of French cuisine. December 9, 2021 at 9:00 am White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Hollandaise sauce. January 15, 2022 at 9:00 am White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Bearnaise sauce. March 5, 2022 at 9:00 am White chicken stock - Duck jus - Bigarade sauce - Bearnaise sauce - Pepper sauce. March 26, 2022 at 9:00 am White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Hollandaise sauce. 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 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.
Lobster - 3 hrs
Since the Holiday season is around the corner, let’s prepare and enjoy two recipes using lobster! December 4, 2021 at 3:00 pm Traditionnal lobster bisque - Lobster 'raviole', herb salad and shellfish sauce. Useful information: - Class taught in French and consecutively translated into English. - Some steps of the recipes are carried out as a group and your foie gras terrine. - Share a convivial moment with the Chef while the Chef is handing out the personalized certificates and take away the dishes serving one person. - 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.
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 February 23 to the 25 - Seared foie gras, butternut squash waffle and cranberry sauce - Potato gnocchi, Parmentier cream and black truffle - Traditionnal lobster bisque - Sea bream tartar, mango and green apple with fresh herbs - American-style monkfish - Confit cod, spelt, and couscous-style broth - Pan-seared scallops, cauliflower several ways, pearled jus - Chicken Albufera - Beef Wellington - Duckling breast, potatoes Dauphine, glazed carrots and Bigarade orange sauce. 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.
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... January 20, 2022 at 9:00 am Veal, shellfish and mushroom tartare - Braised beef cheek served with gratin Dauphinois - Pigeon glazed with honey, ginger and savory - Chicken Albufera. 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.
A Ritzy Soiree - 3 hrs
Come and spend a convivial evening in the heart of the Ritz Paris kitchens. January 6, 2022 at 6:30 pm Cream of Jerusalem artichoke soup with foie gras cubes, chives and croutons - Scallops, fregola sarda and saffron scallop frill jus. February 3, 2022 at 6:30 pm Seared foie gras with sweet potato and cazette ground halzenut puree, duck jus - Duck breast, bigarade sauce and creamy polenta. February 10, 2022 at 6:30 pm Lobster roll - Burger from the South-West of France. 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 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.
A Taste of Ritz - 3 hrs
3 Sessions
Come experience some of our Chefs' favorite recipes! February 3, 2022 at 2:30 pm In the style of stuffed baby squash - Pear and almond tartlet. February 11, 2022 at 2:30 pm Cream of mushroom soup, smoked duck breast and croutons - Saffron-scented risotto, pan-seared scallops and chicken jus. February 12, 2022 at 2:30 pm Veal, shellfish and mushroom tartare - Osso buco of veal briskets, gremolata and risotto. 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 while the Chef is handing out the personalized certificates and take away the dishes serving one person. - 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
Invite your guest at the Ritz Paris - 5 hrs
2 Sessions
Come and cook for your guest in the Ritz Paris’ kitchens! Invite him to come and meet you for an extraordinary lunch. January 8, 2022 at 9:00 am Traditionnal lobster bisque - Chicken Albufera. February 5, 2022 at 9:00 am Seared foie gras, butternut squash waffle and cranberry sauce - Pan-seared scallops, cauliflower several ways, pearled jus. 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
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 13, 2021 at 9:00 am Traditionnal lobster bisque - Saffron-scented risotto, pan-seared scallops and chicken jus - Monkfish with a chorizo emulsion - Rainbow-coated turbot fillet, cauliflower mousseline, caper-lemon sauce. January 29, 2022 at 9:00 am Traditionnal lobster bisque - Rossini scallops - Pan-fried seabass fillets served with sage-flavored butter, butternut squash two ways - Cuttlefish ink risotto, red mullet and cuttlefish. February 26, 2022 at 9:00 am American-style monkfish - Scallops, fregola sarda and saffron scallop frill jus - Confit cod, spelt, and couscous-style broth - Sea bream tartar, mango and green apple with fresh herbs. 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.
Game, two times around - 4 hrs
One ingredient... and many possibilities! Unleash your creativity! Two recipes based on one seasonal product. January 14, 2022 at 9:00 am Cream of pheasant hen soup, chestnut and black truffle - Saddle of venison, Dauphine potatoes, Grand Veneur sauce. 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 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.