Discover our Chefs’ techniques, tricks and secrets to impress your guests during the holiday season.

From December 18 to the 20th at 9:00 AM

Beetroot-glazed pigeon, crispy legs with crisped rice, coffee-scented jus and kumquat condiment - Noisettes of roe deer with cramberries, apples and chestnuts.

Lobster, citrus and spelt - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region.

Pan-seared scallops, cauliflower several ways, pearled jus - Beef Wellington.


Useful information:

- Class taught in French and consecutively translated into English.
- 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).
- 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 one dish you prepared and take away the dish prepared in the afternoon serving 1 person.
- 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.