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
Dates
Sat 04.01.2025, 09:00 - 14:00
1 Day
€ 650,00
VAT included
Cancelled
Sat 15.02.2025, 09:00 - 14:00
1 Day
€ 650,00
VAT included
fully booked
Sat 15.03.2025, 09:00 - 14:00
1 Day
€ 650,00
VAT included
Description
Come and cook for your guest in the Ritz Paris’ kitchens! Invite him to come and meet you for an extraordinary lunch.
February 15, 2025 at 9:00 AM
- Norway lobster, daikon radish and wasabi
- Fillet of venison, pears, celery and hazelnuts, Medoc wine game sauce.
March 15, 2025 at 9:00 AM
- Sea bass with nori seaweed, smoked eel and wakame broth, chanterelle and saint george's mushrooms
- Red mullet with nori-scented crispy scales, confit carrots, reduced carrot, galangal and grapefruit juice.
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.
- 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
February 15, 2025 at 9:00 AM
- Norway lobster, daikon radish and wasabi
- Fillet of venison, pears, celery and hazelnuts, Medoc wine game sauce.
March 15, 2025 at 9:00 AM
- Sea bass with nori seaweed, smoked eel and wakame broth, chanterelle and saint george's mushrooms
- Red mullet with nori-scented crispy scales, confit carrots, reduced carrot, galangal and grapefruit juice.
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.
- 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.
February 15, 2025 at 9:00 AM
- Norway lobster, daikon radish and wasabi
- Fillet of venison, pears, celery and hazelnuts, Medoc wine game sauce.
March 15, 2025 at 9:00 AM
- Sea bass with nori seaweed, smoked eel and wakame broth, chanterelle and saint george's mushrooms
- Red mullet with nori-scented crispy scales, confit carrots, reduced carrot, galangal and grapefruit juice.
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.
- 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
February 15, 2025 at 9:00 AM
- Norway lobster, daikon radish and wasabi
- Fillet of venison, pears, celery and hazelnuts, Medoc wine game sauce.
March 15, 2025 at 9:00 AM
- Sea bass with nori seaweed, smoked eel and wakame broth, chanterelle and saint george's mushrooms
- Red mullet with nori-scented crispy scales, confit carrots, reduced carrot, galangal and grapefruit juice.
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.
- 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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