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.
- Barigoule-style 'Violet de Provence' artichokes
- Open lasagna with lobster, glazed vegetables and beetroot dressing
- Seasonal mushrooms, confit egg yolk and chicken jus
- Artichokes two ways, John Dory, lemon jelly
- Butterfly-filleted red mullet over a bed of oregano, purple eggplant smoked caviar, pieces of bottarga coated in beeswax, briny jus mounted with organic olive oil
- Stuffed Meditarrenean squid, jus emulsified with squid ink
- Lamb navarin, baby vegetables in a cast iron pot
- Wellington beef fillet
- 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.
- 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.
