3 Days in the Kitchen - From September 30 to October 2 2020
3 Days in the Kitchen - From September 30 to October 2 2020
Number of Persons
1
2
3
4
5
6
7
8
9
10
Scheduling for
myself
somebody else
Dates
Wed 30.09.2020, 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.
September 30, October 1 & 2, 2020 from 9:00 am to 5:00 pm
Recipes:
- Breaded soft-boiled egg and cream of cep mushrooms.
- Royale of wild mushrooms.
- Chervil seared crayfish, sweet onions ravioli and soft boiled egg yolk.
- Poached eggs in a Meurette wine sauce
- Seaweed glazed cod fish, tender 'sea potatoes' with lemon, kaffir lime-infused chicken jus.
- Sea bass a la Royale - 'Ritz Escoffier Legacy'
- Risotto with Norway lobster cream sauce and herb salad.
- Chicken fricassee and vegetables.
- Veal tenderloin with herbs and porcini mushroom sauce.
- Pheasant confit, old-fashioned vegetables on a chestnut shortbread with truffles and aged Mimolette cheese shavings, game glaze.
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.
September 30, October 1 & 2, 2020 from 9:00 am to 5:00 pm
Recipes:
- Breaded soft-boiled egg and cream of cep mushrooms.
- Royale of wild mushrooms.
- Chervil seared crayfish, sweet onions ravioli and soft boiled egg yolk.
- Poached eggs in a Meurette wine sauce
- Seaweed glazed cod fish, tender 'sea potatoes' with lemon, kaffir lime-infused chicken jus.
- Sea bass a la Royale - 'Ritz Escoffier Legacy'
- Risotto with Norway lobster cream sauce and herb salad.
- Chicken fricassee and vegetables.
- Veal tenderloin with herbs and porcini mushroom sauce.
- Pheasant confit, old-fashioned vegetables on a chestnut shortbread with truffles and aged Mimolette cheese shavings, game glaze.
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.
September 30, October 1 & 2, 2020 from 9:00 am to 5:00 pm
Recipes:
- Breaded soft-boiled egg and cream of cep mushrooms.
- Royale of wild mushrooms.
- Chervil seared crayfish, sweet onions ravioli and soft boiled egg yolk.
- Poached eggs in a Meurette wine sauce
- Seaweed glazed cod fish, tender 'sea potatoes' with lemon, kaffir lime-infused chicken jus.
- Sea bass a la Royale - 'Ritz Escoffier Legacy'
- Risotto with Norway lobster cream sauce and herb salad.
- Chicken fricassee and vegetables.
- Veal tenderloin with herbs and porcini mushroom sauce.
- Pheasant confit, old-fashioned vegetables on a chestnut shortbread with truffles and aged Mimolette cheese shavings, game glaze.
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.
September 30, October 1 & 2, 2020 from 9:00 am to 5:00 pm
Recipes:
- Breaded soft-boiled egg and cream of cep mushrooms.
- Royale of wild mushrooms.
- Chervil seared crayfish, sweet onions ravioli and soft boiled egg yolk.
- Poached eggs in a Meurette wine sauce
- Seaweed glazed cod fish, tender 'sea potatoes' with lemon, kaffir lime-infused chicken jus.
- Sea bass a la Royale - 'Ritz Escoffier Legacy'
- Risotto with Norway lobster cream sauce and herb salad.
- Chicken fricassee and vegetables.
- Veal tenderloin with herbs and porcini mushroom sauce.
- Pheasant confit, old-fashioned vegetables on a chestnut shortbread with truffles and aged Mimolette cheese shavings, game glaze.
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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