The secrets behind meat and poultry preparations: our chefs explain how to choose products, the best ways to cut and cook them, and more...


March 30, 2023 at 9:00 am
Lamb loin in a parsley crust, generous pieces of vegetables - Duckling breast, glazed carrot, dauphine potatoes and bigarade sauce.

April 21st, 2023 at 9:00 am
'Paupiette', creamy polenta - Casserole of young cockerel with traditional home-style accompaniment.

May 6, 2023 at 9:00 am
Veal medallion with morels and green asparagus - Chicken breast with herb butter stuffed under the skin, early vegetables.

May 27, 2023 at 9:00 am
Veal, shellfish and mushroom tartare - Roasted chicken breast, conchiglie stuffed with some mini ratatouille, chorizo and piquillo pepper cream.

June 3, 2023 at 9:00 am
Roasted chicken breast, conchiglie stuffed with some mini ratatouille, chorizo and piquillo pepper cream - Parsley-crusted lamb loin, Dauphinois potato gratin.

June 16, 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.


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.