View
Time range
Filter/sort
Filter
Price
:00 a.m. p.m.
Start Time
:00 a.m. p.m.
:00 a.m. p.m.
Number of Persons
Weekday
Other filters
Loading...
From the Chef to the Master Jeweler
From the Chef to the Master Jeweler
2 Sessions
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 - elected World's Best Pastry Chef 2019. February 2, 2024 at 9:30 am Duck breast a l’orange, pickled Kabu turnip, crispy spiralized potatoes - Peppered beef rump steak, porcini mushrooms and spring onions 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 9:30am at Ecole Ritz Escoffier and will end at 4:30pm 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. - The detailed recipes, a personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class. The book The Art of the Jeweler. Excellence and Craftsmanship will be offered to you at the end of the day to take you further along t
€ 525,00
3 days in the kitchen
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 21 to the 23 at 9:00 am - Semi-cooked Norway lobster in a kumbawa marinade, clementine, cardamom and ginger chutney, clementine jelly and caramelized carrots - Confit cod, spelt, and couscous-style jus - Scallops Rossini, melting potatoes - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region - Sea bass with nori, smoked eel and wakame broth, chanterelles and fairy ring mushrooms - Open lasagna with lobster, glazed vegetables and beetroot dressing 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.
€ 1.400,00
Sweet & Savory - 3 hrs
Sweet & Savory - 3 hrs
4 Sessions
A main course and dessert duo to prepare with our Chef and take home to enjoy with your loved ones. 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 January 10, 2024 at 2:30pm Pan-seared duckling fillet, simple jus and potato pucks - Rice pudding, salted butter caramel and hazelnuts January 25, 2024 at 2:30pm 'Vallee d'Auge'-style chicken fricasee - Floating island, toasted hazelnuts and caramel February 7, 2024 at 2:30pm Guinea fowl in yellow wine and wild mushrooms - Caramalised pineapple, coconut crumble, and lemonbalm March 2, 2024 at 2:30pm Guinea fowl in yellow wine and wild mushrooms - Caramalised pineapple, coconut crumble, and lemonbalm 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. - The dishes you make will go home with you ! - As a souvenir, the detailed recipes, 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.
€ 250,00
French cuisine classics - 1 day
French cuisine classics - 1 day
Discover or rediscover the recipes that shaped the French cuisine! Cook and master emblematic recipes of the world-famous “cuisine à la française”. January 13, 2024 at 9:00am Pot-au-feu-style pigeon and beetroot consomme - Normandy-style scallops - Beef Wellington 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 dish 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.
€ 500,00
A Taste of Ritz - 3 hrs
A Taste of Ritz - 3 hrs
3 Sessions
Come experience some of our Chefs' favorite recipes and take them home to enjoy with your loved ones. January 18, 2024 at 2:30pm Pan-seared foie gras, seared fruit in brown butter, almond crumble - Yellow pollack and confit fennels, citrus sauce January 24, 2024 at 2:30pm Celery, risotto-style - Duck breast glazed with ginger and savory honey, seared mushrooms February 3, 2024 at 2:30pm Pan-seared foie gras, seared fruit in brown butter, almond crumble - Yellow pollack and confit fennels, citrus sauce February 9,2024 at 2:30pm Celery, risotto-style - Duck breast glazed with ginger and savory honey, seared 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. - The dishes you make will go home with you ! - As a souvenir, the detailed recipes, 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.
€ 250,00
A Ritzy Soiree - 3 hrs
A Ritzy Soiree - 3 hrs
3 Sessions
Come and spend a convivial evening in the heart of the Ritz Paris kitchens. December 19, 2023 at 7:00pm Royale of wild mushrooms - Free range chicken breast braised with vin jaune and wild mushrooms January 9, 2024 at 6:30pm Pecorino and spinach raviole, toasted pine nuts, mushroom cream sauce and chicken emulsion - Chicken and foie gras ballotine, potato and porcini mushroom puree January 23, 2024 at 6:30pm Pan-fried foie gras, glazed butternut and chestnuts in brown butter - Poached haddock fillet with cockles, cream of potato in a whipping siphon February 6, 2024 at 6:30pm Pan-fried foie gras, glazed butternut and chestnuts in brown butter - Poached haddock fillet with cockles, cream of potato in a whipping siphon February 20, 2024 at 6:30pm Pecorino and spinach raviole, toasted pine nuts, mushroom cream sauce and chicken emulsion - Chicken and foie gras ballotine, potato and porcini mushroom puree 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.
€ 250,00
Chef's techniques: Jus & Sauces - 4 hrs
Chef's techniques: Jus & Sauces - 4 hrs
3 Sessions
Learn how to prepare jus and sauces, the essential basics of French cuisine. January 20, 2024 at 9:00am White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Bearnaise sauce. January 26, 2024 at 9:00am White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Bearnaise sauce. February 8, 2024 at 9:00am Fish stock - Lobster broth - Armorican sauce - White butter sauce - Tartar 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 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.
€ 300,00
Fish & Shellfish - 4 hrs
Fish & Shellfish - 4 hrs
2 Sessions
Learn the secrets behind cooking seafood products. Our chefs will teach you the various aspects of how to choose, cut and cook them. January 19, 2024 at 9:00am Avocado and shredded crab meat with granny smith apple, grapefruit jelly - Confit cod, spelt, and couscous-style jus March 2, 2024 at 9:00am Sea bass, shellfish and green emulsion - Norway lobster 'raviole' with creamy citrus-scented 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 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.
€ 300,00
Meat & Poultry - 4 hrs
Meat & Poultry - 4 hrs
2 Sessions
Our Chefs will introduce you to the secrets of preparing meat and poultry: choosing the products as well as carving, cooking and seasoning them! January 6, 2024 at 9:00am Chicken, foie gras and truffle ballotine - Veal tenderloin with herb stuffing, chanterelle mushroom sauce January 11, 2024 at 9:00am Beetroot-glazed pigeon, crispy legs with crisped rice, coffee-scented jus and kumquat condiment - Veal tenderloin with fresh herbs and a morel mushroom sauce February 15, 2024 at 9:00am Beetroot-glazed pigeon, crispy legs with crisped rice, coffee-scented jus and kumquat condiment - Veal tenderloin with fresh herbs and a morel 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 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.
€ 300,00
The Ritz Paris at home - 4 hrs
The Ritz Paris at home - 4 hrs
3 Sessions
Prepare the first course and main course of your meal for two people under guidance of our Chefs, and take them away with you to impress your guest. December 16, 2023 at 9:00am Seared foie gras, butternut squash waffle and cranberry sauce - Pan-seared scallops, cauliflower several ways (texture and color), pearled jus February 3, 2024 at 9:00am Cream of Jerusalem artichoke soup with foie gras cubes, chives and croutons - Sole, squash and chicken jus February 16, 2024 at 9:00am Lobster, citrus and spelt - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region Practical 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 2 people. - 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.
€ 320,00
Fish & Shellfish - 1 day
Fish & Shellfish - 1 day
2 Sessions
Learn the secrets behind cooking seafood products. Our chefs will teach you the various aspects of how to choose, cut and cook them. January 31, 2024 at 9:00am Sea bass a la Royale - 'Ritz Escoffier Legacy' - Hake loin, hazelnut butter, peppered pork belly cooked as a roast, tender leeks - White tuna and fennel tartare, sweet red pepper and peppermint gel February 17, 2024 at 9:00am Sea bass with nori, smoked eel and wakame broth, chanterelles and fairy ring 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. - 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. - 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.
€ 500,00
Festive meals - 3H Prestige
Festive meals - 3H Prestige
2 Sessions
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 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 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.
€ 300,00
Invite your guest at the Ritz Paris - 5 hrs
Invite your guest at the Ritz Paris - 5 hrs
3 Sessions
Come and cook for your guest in the Ritz Paris’ kitchens! Invite him to come and meet you for an extraordinary lunch. December 21, 2023 at 9:00am Cream of Jerusalem artichoke soup with foie gras cubes, chives and croutons - Sole, squash and chicken jus January 27, 2024 at 9:00pm Butternut and coffee tortellini, mini burnt leeks, ponzu shimeji mushrooms, kaffir-scented broth February 10, 2024 at 9:00pm Butternut and coffee tortellini, mini burnt leeks, ponzu shimeji mushrooms, kaffir-scented broth 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. 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
€ 630,00
Festive Meals - 1 day 'Prestige'
Festive Meals - 1 day 'Prestige'
2 Sessions
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.
€ 550,00