One ingredient... and many possibilities! Unleash your creativity! Two recipes based on one seasonal product. November 12, 2021 at 9:00 am Foie gras terrine - Rossini Scallops. December 2, 2021 at 9:00 am Foie gras terrine - Rossini scallops. December 16, 2021 at 9:00 am Foie gras terrine - Rossini-style beef fillet and gratin dauphinois. 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 a dish you prepared and take away your foie gras terrine. - 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.

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 October 6, to the 8 - Veal, shellfish and mushroom tartare - Poached eggs in a Meurette wine sauce - Cream of mushroom soup, smoked duck breast and croutons - Comte cheese and yellow wine souffle - Open lasagna with lobster, glazed vegetables and beetroot dressing - Pan-seared scallops, cauliflower several ways, pearled jus - Sole a la Coquelin 'Ritz Escoffier Legacy' - Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus - Pigeon glazed with honey ginger and savory - Duckling, fig and rosemary From November 17, to the 19 - Veal, shellfish and mushroom tartare - Poached eggs in a Meurette wine sauce - Cream of mushroom soup, smoked duck breast and croutons - Comte cheese and yellow wine souffle - Open lasagna with lobster, glazed vegetables and beetroot dressing - Pan-seared scallops, cauliflower several ways, pearled jus - Sole a la Coquelin - Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus - Pigeon glazed with honey, ginger and savory - Rossini-style beef fillet and gratin dauphinois 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.

Come and spend a convivial evening in the heart of the Ritz Paris kitchens. September 30, 2021 at 6:30 pm Cream of broccoli, squid and king prawns with lemon juices - Artichoke velouté, sheep's cheese curd and crispy smoked duck breast. October 14, 2021 at 6:30 pm Pearl barley risotto with seasonal mushrooms - Paris-Brest choux. October 22, 2021 at 6:30 pm Cream of mushroom soup, smoked duck breast and croutons - Roast duckling breast with figs and 'Darphin' potatoes. October 28, 2021 at 6:30 pm Saffron-scented risotto, pan-seared scallops and chicken jus - Caramel and Tahitian vanilla choux. November 4, 2021 at 6:30 pm Pan-seared duckling fillet, simple jus and potato pucks - Pecan nut tart. November 11, 2021 at 6:30 pm Cream of Jerusalem artichoke soup with foie gras cubes, chives and croutons - Sea bass, sage butter, pan-fried mushrooms in season and diced butternut squash. 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.

Learn the secrets behind cooking seafood products. Our chefs will teach you the various aspects of how to choose, cut and cook them. October 15, 2021 at 9:00 am Traditionnal lobster bisque - Monkfish with a chorizo emulsion. October 30, 2021 at 9:00 am Saffron-scented risotto, pan-seared scallops and chicken jus - Rainbow-coated turbot fillet, cauliflower mousseline, caper-lemon sauce. December 4, 2021 at 9:30 am Rossini Scallops - 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. - 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.