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 July 23 to the 25, 2025 at 9:00 AM

Shiso-wrapped monkfish, coconut veil, curry, coriander and chili pepper emulsion, tangy papaya,
Norway lobster and brown crab cappuccino.

Steamed guinea fowl terrine, horseradish, basil and pistachio mousseline stuffing, pearled chicken jus,
Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet.

Pea, feta and lemon gel tartlet,
Thai green zebra tomatoes.


Useful information:

- Class taught in French and consecutively translated into English.
- The fish we use comes from sustainable fishing. The catch of the day may be different from the fish announced, however it will be the same type of fish (round fish, flat fish, rock fish, freshwater fish).
- 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 one dish you prepared and take away the dish prepared in the afternoon serving 1 person.
- 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 main course and dessert duo to prepare with our Chef and take home to enjoy with your loved ones.


August 1, 2025 at 2:30 PM - Take away
Saumon au sésame noir, sauce aux agrumes et salade d'herbes - Mangue rôtie au caramel, crumble de noisettes.


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.
- As a souvenir, a personalized certificate and the 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 cook for your guest in the Ritz Paris’ kitchens! Invite him to come and meet you for an extraordinary lunch.


July 12, 2025 at 9:00 AM
Soft boiled egg, peas, hazelnuts, chicken jus and watercress coulis
‘Raviole’, ricotta, cilantro, confit lemon and lovage emulsion


Useful information:

- We invite your guest to join you at 12:30 pm.
- The fish we use comes from sustainable fishing. The catch of the day may be different from the fish announced, however it will be the same type of fish (round fish, flat fish, rock fish, freshwater fish).
- 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.
- 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.


August 2,2025 at 9:00am
Sea bass with nori seaweed, smoked eel and wakame broth, chanterelle and saint george's mushrooms,
Pearly cod fish, grilled asparagus, pearl hay-scented cream with scallion oil, tangy enoki,
Open lasagna with lobster, glazed vegetables and beetroot dressing.


Useful information:

- Class taught in French and consecutively translated into English.
- The fish we use comes from sustainable fishing. The catch of the day may be different from the fish announced, however it will be the same type of fish (round fish, flat fish, rock fish, freshwater fish).
- 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 dish prepared in the afternoon serving 1 person.
- A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
- Tips to select ingredients
- Tips to optimize the use of each ingredient

For all reservations of more than 4 people, please contact us by phone or by e-mail.

When Auguste Escoffier met Van Cleef & Arpels. Discover the Chef and Master Jeweler's techniques thanks to this unique course jointly organized by the Ecole Ritz Escoffier and L'École, School of Jewelry Arts.

In the morning, you will be welcomed at Ecole Ritz Escoffier to discover the techniques of the greatest Chefs. While preparing two seasonal dishes, you will learn how to master the techniques of carving and cooking meat and fish with due respect to the rules of the art. Then, you will be invited to share a pleasant moment with the Chef while enjoying the dishes you prepared and you will enjoy a pastry made by François Perret, the Pastry Chef at the Ritz Paris.


September 12, 2025 at 9:00 AM


In the afternoon, your discovery journey of the French ‘savoir-faire’ will take you to L’ÉCOLE, School of Jewelry Arts to become familiar with the multiple “métiers” involved in creating a high jewelry masterpiece.
Seated at the traditional and authentic jeweler's workbench, you will try out the jewelers’ gestures hands-on, and thus experience for yourself all the richness of these artistic professions.


Useful information:
- The program will start at 9:00 AM at Ecole Ritz Escoffier and will end at 4:00 PM at L’ÉCOLE, School of Jewelry Arts.
- This course will be given in French with a simultaneous translation in English.
- Classes for adults only.
- You don’t need to bring any specific equipment.
- Lunch is included in the program fee: it will consist of a pleasant moment with the Chef while enjoying the dishes you prepared.
- A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.

Come and discover some creative, inspiring and inspired dishes along with our Chef Instructors!

We have created a program that will introduce you to all time classics with a touch of modernity.

The following techniques will be addressed during the class:

- Cutting/slicing vegetables
- Preparing meat jus
- Preparing fish stocks, broths and fish-based sauces
- Filleting and cooking fish
- Cutting and cooking meat
- Plating techniques
- Low-temperature cooking
- Preparing jellies
- Preparing pasta dough (ravioles)
- Making emulsions
- Optimising ingredients and reducing food waste
- Raising awareness about zero-waste cooking


From 7th to the 11th of July 2025

- Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus
- Sea bass with nori seaweed, smoked eel and wakame broth, chanterelle and saint george's mushrooms.

- Sea bream stuffed with phytoplankton, melting potatoes, marbled sauce and green chive oil
- Lobster and mango - passion fruit cannelloni on avocado, dill and lime carpaccio.

- Red mullet with nori-scented crispy scales, confit carrots, reduced carrot, galangal and grapefruit juice
- Modern vitello tonnato.

- Beetroot-glazed pigeon, crispy legs with crisped rice, coffee-scented jus and kumquat condiment
- Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce.

- Steamed guinea fowl terrine, horseradish, basil and pistachio mousseline stuffing, pearled chicken jus
- Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet.


Lunch included.

Trainees will be awarded a certificate at the end of each training course.

Sessions will only be held if at least 4 students are signed up.