3 Days in the Kitchen

3 Days in the Kitchen

Number of Persons
Scheduling for
Dates
Wed 19.05.2021, 09:00 - 17:00
3 Day(s)
Wed 19.05.2021, 09:00 - 17:00
Thu 20.05.2021, 09:00 - 17:00
Fri 21.05.2021, 09:00 - 17:00
€ 990,00
Book
Wed 16.06.2021, 09:00 - 17:00
3 Day(s)
Wed 16.06.2021, 09:00 - 17:00
Thu 17.06.2021, 09:00 - 17:00
Fri 18.06.2021, 09:00 - 17:00
€ 990,00
Book
Wed 30.06.2021, 09:00 - 17:00
3 Day(s)
Wed 30.06.2021, 09:00 - 17:00
Thu 01.07.2021, 09:00 - 17:00
Fri 02.07.2021, 09:00 - 17:00
€ 990,00
Book
Description
3 days in the heart of the Ritz Paris kitchens including a "Parisian Market Escapade", 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.

May 19, 20 & 21, 2021 from 9:00 am to 5:00 pm
On Wednesday, join the Chef to a Parisian Market Escapade.
Thursday and Friday recipes:
Crab and king crab duo with mango Riviera, passion fruit vinaigrette - Salt-baked fish - Seared tuna, sea foam and crunchy vegetables in sesame oil, orange juice reduction - Stuffed baby vegetables 'à la Provençale' - Peppered beef fillet, French-style accompaniment - Rack of veal, spring vegetables in a cast iron pot, veal jus.

June 16, 17 & 18, 2021 from 9:00 am to 5:00 pm
White asparagus with a Maltese sauce - Barigoule-style 'Violet de Provence' artichokes - Vitello tonnato with aged Parmigiano Reggiano, confit tomatoes, pine nuts and rocket leaves - Avocado, crab and shredded crab with a passion fruit dressing - Butterfly-filleted red mullet (‘barbouni’) over a bed of oregano, purple eggplant smoked caviar, pieces of bottarga (‘poutargue’) coated in beeswax, briny jus mounted with organic olive oil - Stuffed Meditarrenean squid, jus emulsified with squid ink - Seaweed-glazed cod fish, tender 'sea potatoes' with lemon, kaffir lime-infused chicken jus - Rack of veal, spring vegetables in a cast iron pot, veal jus - Saddle of rabbit with savory, glazed carrots - Braised beef cheek served with gratin Dauphinois.

June 30, May 1 & 2
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