Invite your guest at the Ritz Paris - 5 hrs
Invite your guest at the Ritz Paris - 5 hrs
Number of Persons
1
2
3
4
5
Scheduling for
myself
somebody else
Description
Come and cook for your guest in the Ritz Paris’ kitchens! Invite him to come and meet you for an extraordinary lunch.
May 4, 2024 at 9:00 AM
Œuf parfait (soft boiled egg), peas, hazelnuts, chicken jus and watercress coulis - Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce
June 22nd, 2024 at 9:00 AM
Modern vitello tonnato - Red mullet with nori-scented crispy scales, confit carrots, reduced carrot juice, galanga and grapefruit.
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.
- 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
May 4, 2024 at 9:00 AM
Œuf parfait (soft boiled egg), peas, hazelnuts, chicken jus and watercress coulis - Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce
June 22nd, 2024 at 9:00 AM
Modern vitello tonnato - Red mullet with nori-scented crispy scales, confit carrots, reduced carrot juice, galanga and grapefruit.
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.
- 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
Description
Come and cook for your guest in the Ritz Paris’ kitchens! Invite him to come and meet you for an extraordinary lunch.
May 4, 2024 at 9:00 AM
Œuf parfait (soft boiled egg), peas, hazelnuts, chicken jus and watercress coulis - Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce
June 22nd, 2024 at 9:00 AM
Modern vitello tonnato - Red mullet with nori-scented crispy scales, confit carrots, reduced carrot juice, galanga and grapefruit.
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.
- 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
May 4, 2024 at 9:00 AM
Œuf parfait (soft boiled egg), peas, hazelnuts, chicken jus and watercress coulis - Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce
June 22nd, 2024 at 9:00 AM
Modern vitello tonnato - Red mullet with nori-scented crispy scales, confit carrots, reduced carrot juice, galanga and grapefruit.
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.
- 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
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