3 Days in the Kitchen
3 Days in the Kitchen
Number of Persons
1
2
3
4
5
6
7
8
9
10
Scheduling for
myself
somebody else
Dates
Wed 17.11.2021, 09:00 - 17:00
3 Day(s)
Wed 17.11.2021, 09:00 - 17:00
Thu 18.11.2021, 09:00 - 17:00
Fri 19.11.2021, 09:00 - 17:00
Thu 18.
Fri 19.
€ 990,00
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.
From November 17, to the 19
- Veal, shellfish and mushroom tartare
- Poached eggs in a Meurette wine sauce
- Cream of mushroom soup, smoked duck breast and croutons
- Comte cheese and yellow wine souffle
- Open lasagna with lobster, glazed vegetables and beetroot dressing
- Pan-seared scallops, cauliflower several ways, pearled jus
- Sole a la Coquelin
- Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus
- Pigeon glazed with honey, ginger and savory
- Rossini-style beef fillet and gratin dauphinois
Useful information:
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group.
- Share a convivial moment with the Chef at lunchtime while enjoying two dishes you prepared and take away the dishes prepared in the afternoon serving 1 person.
- The detailed recipes, a personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
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.
From November 17, to the 19
- Veal, shellfish and mushroom tartare
- Poached eggs in a Meurette wine sauce
- Cream of mushroom soup, smoked duck breast and croutons
- Comte cheese and yellow wine souffle
- Open lasagna with lobster, glazed vegetables and beetroot dressing
- Pan-seared scallops, cauliflower several ways, pearled jus
- Sole a la Coquelin
- Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus
- Pigeon glazed with honey, ginger and savory
- Rossini-style beef fillet and gratin dauphinois
Useful information:
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group.
- Share a convivial moment with the Chef at lunchtime while enjoying two dishes you prepared and take away the dishes prepared in the afternoon serving 1 person.
- The detailed recipes, a personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
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.
From November 17, to the 19
- Veal, shellfish and mushroom tartare
- Poached eggs in a Meurette wine sauce
- Cream of mushroom soup, smoked duck breast and croutons
- Comte cheese and yellow wine souffle
- Open lasagna with lobster, glazed vegetables and beetroot dressing
- Pan-seared scallops, cauliflower several ways, pearled jus
- Sole a la Coquelin
- Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus
- Pigeon glazed with honey, ginger and savory
- Rossini-style beef fillet and gratin dauphinois
Useful information:
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group.
- Share a convivial moment with the Chef at lunchtime while enjoying two dishes you prepared and take away the dishes prepared in the afternoon serving 1 person.
- The detailed recipes, a personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
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.
From November 17, to the 19
- Veal, shellfish and mushroom tartare
- Poached eggs in a Meurette wine sauce
- Cream of mushroom soup, smoked duck breast and croutons
- Comte cheese and yellow wine souffle
- Open lasagna with lobster, glazed vegetables and beetroot dressing
- Pan-seared scallops, cauliflower several ways, pearled jus
- Sole a la Coquelin
- Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus
- Pigeon glazed with honey, ginger and savory
- Rossini-style beef fillet and gratin dauphinois
Useful information:
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group.
- Share a convivial moment with the Chef at lunchtime while enjoying two dishes you prepared and take away the dishes prepared in the afternoon serving 1 person.
- The detailed recipes, a personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
For all reservations of more than 4 people, please contact us by phone or by e-mail.
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