3 Days in the Kitchen - From February 17, 18 & 19 2021
3 Days in the Kitchen - From February 17, 18 & 19 2021
Number of Persons
1
2
3
4
5
6
7
8
9
10
Scheduling for
myself
somebody else
Dates
Wed 17.02.2021, 09:00 - 17:00
3 Day(s)
€ 890,00
Description
3 days in the heart of the Ritz Paris kitchens to discover our chefs’ tips, tricks and techniques.
On the agenda: mastering the fundamentals with meat, fish, shellfish and vegetable-themed recipes: cooking, carving, gravy and sauce.
February 17, 18 & 19 2021 from 9:00 am to 5:00 pm
DAY 1
- Pecorino and spinach ‘raviole’, toasted pine nuts, mushroom and chicken cream sauce
- Celery, risotto-style
- Seared foie gras with sweet potato and cazette ground halzenut puree, duck jus
- Sea bass and salmon tartare with a sour herbed cream sauce.
DAY 2
- Citrus-flavored scallops, crunchy vegetable beads and crispy rice orbs
- Seaweed-glazed cod fish, tender 'sea potatoes' with lemon, kaffir lime-infused chicken jus
- Rainbow-coated turbot fillet, cauliflower mousseline, caper-lemon sauce
DAY 3
- Iberian rack of pork, bucatini timbale with Jerusalem artichoke, hazelnut-flavored jus
- Pot-au-feu-style pigeon and beetroot consommé
- Duck breast a l’orange, pickled Kabu turnip, crispy spiralized potatoes
Useful information:
- At the end of the class you will be invited to share a meal with the Chef to enjoy the dishes you prepared.
- Class taught in French and consecutively translated into English.
- You will receive a booklet with the printed recipes, a personally awarded certificate and an Ecole Ritz Escoffier apron.
For all reservations of more than 4 people, please contact us by phone or by e-mail.
On the agenda: mastering the fundamentals with meat, fish, shellfish and vegetable-themed recipes: cooking, carving, gravy and sauce.
February 17, 18 & 19 2021 from 9:00 am to 5:00 pm
DAY 1
- Pecorino and spinach ‘raviole’, toasted pine nuts, mushroom and chicken cream sauce
- Celery, risotto-style
- Seared foie gras with sweet potato and cazette ground halzenut puree, duck jus
- Sea bass and salmon tartare with a sour herbed cream sauce.
DAY 2
- Citrus-flavored scallops, crunchy vegetable beads and crispy rice orbs
- Seaweed-glazed cod fish, tender 'sea potatoes' with lemon, kaffir lime-infused chicken jus
- Rainbow-coated turbot fillet, cauliflower mousseline, caper-lemon sauce
DAY 3
- Iberian rack of pork, bucatini timbale with Jerusalem artichoke, hazelnut-flavored jus
- Pot-au-feu-style pigeon and beetroot consommé
- Duck breast a l’orange, pickled Kabu turnip, crispy spiralized potatoes
Useful information:
- At the end of the class you will be invited to share a meal with the Chef to enjoy the dishes you prepared.
- Class taught in French and consecutively translated into English.
- You will receive a booklet with the printed recipes, a personally awarded certificate and an Ecole Ritz Escoffier apron.
For all reservations of more than 4 people, please contact us by phone or by e-mail.
Description
3 days in the heart of the Ritz Paris kitchens to discover our chefs’ tips, tricks and techniques.
On the agenda: mastering the fundamentals with meat, fish, shellfish and vegetable-themed recipes: cooking, carving, gravy and sauce.
February 17, 18 & 19 2021 from 9:00 am to 5:00 pm
DAY 1
- Pecorino and spinach ‘raviole’, toasted pine nuts, mushroom and chicken cream sauce
- Celery, risotto-style
- Seared foie gras with sweet potato and cazette ground halzenut puree, duck jus
- Sea bass and salmon tartare with a sour herbed cream sauce.
DAY 2
- Citrus-flavored scallops, crunchy vegetable beads and crispy rice orbs
- Seaweed-glazed cod fish, tender 'sea potatoes' with lemon, kaffir lime-infused chicken jus
- Rainbow-coated turbot fillet, cauliflower mousseline, caper-lemon sauce
DAY 3
- Iberian rack of pork, bucatini timbale with Jerusalem artichoke, hazelnut-flavored jus
- Pot-au-feu-style pigeon and beetroot consommé
- Duck breast a l’orange, pickled Kabu turnip, crispy spiralized potatoes
Useful information:
- At the end of the class you will be invited to share a meal with the Chef to enjoy the dishes you prepared.
- Class taught in French and consecutively translated into English.
- You will receive a booklet with the printed recipes, a personally awarded certificate and an Ecole Ritz Escoffier apron.
For all reservations of more than 4 people, please contact us by phone or by e-mail.
On the agenda: mastering the fundamentals with meat, fish, shellfish and vegetable-themed recipes: cooking, carving, gravy and sauce.
February 17, 18 & 19 2021 from 9:00 am to 5:00 pm
DAY 1
- Pecorino and spinach ‘raviole’, toasted pine nuts, mushroom and chicken cream sauce
- Celery, risotto-style
- Seared foie gras with sweet potato and cazette ground halzenut puree, duck jus
- Sea bass and salmon tartare with a sour herbed cream sauce.
DAY 2
- Citrus-flavored scallops, crunchy vegetable beads and crispy rice orbs
- Seaweed-glazed cod fish, tender 'sea potatoes' with lemon, kaffir lime-infused chicken jus
- Rainbow-coated turbot fillet, cauliflower mousseline, caper-lemon sauce
DAY 3
- Iberian rack of pork, bucatini timbale with Jerusalem artichoke, hazelnut-flavored jus
- Pot-au-feu-style pigeon and beetroot consommé
- Duck breast a l’orange, pickled Kabu turnip, crispy spiralized potatoes
Useful information:
- At the end of the class you will be invited to share a meal with the Chef to enjoy the dishes you prepared.
- Class taught in French and consecutively translated into English.
- You will receive a booklet with the printed recipes, a personally awarded certificate and an Ecole Ritz Escoffier apron.
For all reservations of more than 4 people, please contact us by phone or by e-mail.
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