A main course and dessert duo to prepare with our Chef. October 13, 2023 at 2:30 pm Salmon with black sesame seeds, orange sauce and herb salad - Roasted mango, hazelnut crumble. October 19, 2023 at 2:30 pm Salmon with black sesame seeds, orange sauce and herb salad - Roasted mango, hazelnut crumble. November 2nd, 2023 at 2:30 pm Pearly cod fish, butternut, pearl hay-scented cream with scallion oil, tangy enoki - Passion fruit panna. November 4, 2023 at 2:30 pm Salmon with black sesame seeds, orange sauce and herb salad - Roasted mango, hazelnut crumble. November 18, 2023 at 2:30pm 'Vallee d'Auge'-style chicken fricasee - Floating island, toasted hazelnuts and caramel November 30, 2023 at 2:30pm Pan-seared scallops, cauliflower several ways (texture and color), pearled jusperlé - Rice pudding, salted butter caramel and hazelnuts December 16, 2023 at 2:30pm Salmon with black sesame seeds, orange sauce and herb salad - Roasted caramelized mango, hazelnut crumble January 6, 2024 at 2:30pm Pan-seared scallops, cauliflower several ways (texture and color), pearled jusperlé - Rice pudding, salted butter caramel and hazelnuts 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 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.

Come and spend a convivial evening in the heart of the Ritz Paris kitchens. October 18, 2023 at 6:30 pm Tuna and avocado ceviche - Duck breast on the bone, red onion compote, kirsch-flavored cherries and cocoa nibs, bittersweet cocoa sauce. October 25, 2023 at 6:30 pm Tuna and avocado ceviche - Duck breast on the bone, red onion compote, kirsch-flavored cherries and cocoa nibs, bittersweet cocoa sauce. October 31, 2023 at 6:30pm Royale of wild mushrooms - Free range chicken breast braised with vin jaune and wild mushrooms November 8, 2023 at 6:30 pm Cuttlefish carbonara - Lamb loin in a parsley crust, generous pieces of vegetables. November 15, 2023 at 6:30pm Royale of wild mushrooms - Free range chicken breast braised with vin jaune and wild mushrooms 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.

Learn the secrets behind cooking seafood products. Our chefs will teach you the various aspects of how to choose, cut and cook them. October 7, 2023 at 9:00 am Avocado and shredded crab meat with granny smith apple, grapefruit jelly - Confit cod, spelt, and couscous-style broth. November 4, 2023 at 9:00 am Sea bass, shellfish and green emulsion - Norway lobster 'raviole' with creamy citrus-scented sauce. November 17, 2023 at 9:00am Scallops Rossini, melting potatoes - 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. - 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.

The secrets behind meat and poultry preparations: our chefs explain how to choose products, the best ways to cut and cook them, and more... October 11, 2023 at 9:00 am Chicken breast stuffed with Norway lobster, bisque-style Norway lobster sauce - Veal tenderloin with fresh herbs and a morel mushroom sauce. October 18, 2023 at 9:00 am Lamb loin in a truffled mushroom crust, butternut squash and spinach, hazelnut condiment - Veal, shellfish and mushroom tartare. October 26, 2023 at 9:00 am Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus - Tarragon chicken ballotine, salted butter roasted potatoes. November 3rd, 2023 at 9:00 am Challans duck glazed with galanga-infused honey, celery mousseline and celery rose - Lemon glazed loin of lamb, carrots and green mustard sauce. November 18, 2023 at 9:00am Chicken, foie gras and truffle ballotine - Veal tenderloin with herb stuffing, chanterelle mushroom sauce November 30, 2023 at 9:00am Beef Wellington - Chicken breast in a gingerbread crust with vegetables January 6, 2024 at 9:00am Chicken, foie gras and truffle ballotine - Veal tenderloin with herb stuffing, chanterelle mushroom 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

Learn high-level recipes while working with fine, quality ingredients and learning chefs’ techniques. Guaranteed to help you prepare a perfect meal for the holidays! For seasoned enthusiasts. December 6, 2023 at 2:30pm Scallops, fregola sarda and saffron scallop frill jus - Farm fresh baby beetroots cooked in parchment paper, herbed sheep's cheese and a beetroot emulsion December 13, 2023 at 6:30pm Combawa-scented scallop tartare - Yellow pollack and confit fennels, citrus sauce December 14, 2023 at 2:30pm Scallops, fregola sarda and saffron scallop frill jus- Farm fresh baby beetroots cooked in parchment paper, herbed sheep's cheese and a beetroot emulsion December 15, 2023 at 2:30pm Cream of Jerusalem artichoke soup with foie gras cubes, chives and croutons - Chicken breast 'princesse', madeira sauce, salsify and bacon December 18, 2023 at 6:30pm Dashi, pan-seared foie gras and sesame seeds - Poached scallops, baby vegetables December 19, 2023 at 2:30pm Scallops, fregola sarda and saffron scallop frill jus- Farm fresh baby beetroots cooked in parchment paper, herbed sheep's cheese and a beetroot emulsion 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.

Learn high-level recipes while working with fine, quality ingredients and learning chefs’ techniques. Guaranteed to help you prepare a perfect meal for the holidays! December 9, 2023 at 9:00am Chicken Albufera - Lobster, citrus and spelt - Potato gnocchi, cream of potato and leek soup 'Parmentier' and black truffle - Seared foie gras with sweet potato and cazette ground halzenut puree, duck jus December 13, 2023 at 9:00am Dashi, pan-seared foie gras and sesame seeds - Lobster and mango - passion fruit cannelloni on avocado carpaccio - Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce December 20, 2023 at 9:00am Chicken Albufera - Lobster, citrus and spelt - Potato gnocchi, cream of potato and leek soup 'Parmentier' and black truffle - Seared foie gras with sweet potato and cazette ground halzenut puree, duck 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 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.