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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. October 21, 2022 at 9:00 am Unilateral mackerel fillet, grilled avocado, red pepper coulis and sweet pepper - Lobster 'raviole', herb salad and shellfish sauce. October 28, 2022 at 9:00 am Hake loin, hazelnut butter, peppered pork belly cooked as a roast, tender leeks -Semi-cooked Norway lobster in a kumbawa marinade, clementine, cardamom and ginger chutney, clementine jelly and caramelized carrots. 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.
Chef's techniques: Jus & Sauces - 4 hrs
2 Sessions
Learn how to prepare jus and sauces, the essential basics of French cuisine. October 8, 2022 at 9:00 am White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Bearnaise sauce. October 20, 2022 at 9:00 am Fish stock - Lobster broth - Armorican sauce - White butter sauce - Tartar sauce. November 4, 2022 at 9:00 am White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Bearnaise sauce. 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.
Sweet & Savory - 3 hrs
4 Sessions
A main course and dessert duo to prepare with our Chef. October 20, 2022 at 2:30pm Pan-seared yellow chicken breast cooked in hay, honey and Cognac Muscat grapes, stewed red cabbage - Fig dacquoise tart. October 22, 2022 at 9:00 am Pan-seared yellow chicken breast cooked in hay, honey and Cognac Muscat grapes, stewed red cabbage - Fig dacquoise tart. October 28, 2022 at 2:30 pm Saffron risotto with king prawns, parmesan cheese tuiles - Bourdaloue pear tart. November 4, 2022 at 2:30 pm Monkfish soup 'à la sétoise' - Passion fruit eclair. November 10, 2022 at 2:30 pm Cream of mushroom soup, smoked duck breast and croutons - Paris-Brest choux. November 26, 2022 at 2:30 pm Pan-seared yellow chicken breast cooked in hay, honey and Cognac Muscat grapes, stewed red cabbage - Bourdaloue pear tart. 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 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.
A Taste of Ritz - 3 hrs
Come experience some of our Chefs' favorite recipes! October 8, 2022 at 2:30 pm White tuna and fennel tartare, sweet red pepper and peppermint gel - Roasted duckling breast with figs. October 27, 2022 at 2:30 pm White tuna and fennel tartare, sweet red pepper and peppermint gel - Roasted duckling breast with figs. November 18, 2022 at 2:30 pm White tuna and fennel tartare, sweet red pepper and peppermint gel - Roasted duckling breast with figs. 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 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
Fish & Shellfish - 8 hr
Learn the secrets behind cooking seafood products. Our chefs will teach you the various aspects of how to choose, cut and cook them. October 1st, 2022 at 9:00 am Norway lobster tartare, coriander-scented cucumber granite, sherry vinegar pickled radish - Hake loin, hazelnut butter, peppered pork belly cooked as a roast, tender leeks - Poached haddock fillet with cockles, cream of potato in a whipping siphon. November 9, 2022 at 9:00 am Open lasagna with lobster, glazed vegetables and beetroot dressing - Pan-seared scallops, cauliflower several ways (texture and color), pearled jus - Sole a la Coquelin - 'Ritz Escoffier Legacy'. 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.
Thanksgiving in Paris! - 4 hrs 'Prestige'
Share a festive moment with our Chefs, revisiting a traditional American Thanksgiving! November 24, 2022 at 6:30 pm Butternut squash tart, smoked duck breast and hazelnuts - Turkey breast with an apple, pecan nut and maple syrup stuffing, mashed potatoes, caramelized kabocha squash, cranberry sauce. 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.
Meat & Poultry - 4 hrs
3 Sessions
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 27, 2022 at 9:00 am Salmis of pheasant, 'Amandine' potato - Chicken and mushroom ballotine. November 3, 2022 at 9:00 am Chicken Albufera - Duckling breast, glazed carrot, dauphine potatoes and bigarade sauce. November 10, 2022 at 9:00 am 'Paupiette', creamy polenta - Casserole of young cockerel with traditional home-style accompaniment. 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.