3 days in the kitchen
3 days in the kitchen
Number of Persons
1
2
3
4
5
6
7
8
Scheduling for
myself
somebody else
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 June 26 to the 28 at 9:00 AM
- Barigoule-style 'Violet de Provence' artichokes
- Modern vitello tonnato
- Red mullet with nori-scented crispy scales, confit carrots, reduced carrot juice, galanga and grapefruit.
- Œuf parfait (soft boiled egg), peas, hazelnuts, chicken jus and watercress coulis
- ‘Raviole’, ricotta, cilantro, confit lemon and lovage emulsion
- Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus.
- Poached eggs in a Meurette wine sauce
- Beef Wellington
- Duck breast a l’orange, pickled Kabu turnip, crispy spiralized potatoes.
Useful information:
- Class taught in French and consecutively translated into English.
- 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 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.
- 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.
On the agenda: mastering the fundamentals with meat, fish, shellfish and vegetable-themed recipes: cooking, carving, gravy and sauce.
From June 26 to the 28 at 9:00 AM
- Barigoule-style 'Violet de Provence' artichokes
- Modern vitello tonnato
- Red mullet with nori-scented crispy scales, confit carrots, reduced carrot juice, galanga and grapefruit.
- Œuf parfait (soft boiled egg), peas, hazelnuts, chicken jus and watercress coulis
- ‘Raviole’, ricotta, cilantro, confit lemon and lovage emulsion
- Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus.
- Poached eggs in a Meurette wine sauce
- Beef Wellington
- Duck breast a l’orange, pickled Kabu turnip, crispy spiralized potatoes.
Useful information:
- Class taught in French and consecutively translated into English.
- 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 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.
- 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.
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 June 26 to the 28 at 9:00 AM
- Barigoule-style 'Violet de Provence' artichokes
- Modern vitello tonnato
- Red mullet with nori-scented crispy scales, confit carrots, reduced carrot juice, galanga and grapefruit.
- Œuf parfait (soft boiled egg), peas, hazelnuts, chicken jus and watercress coulis
- ‘Raviole’, ricotta, cilantro, confit lemon and lovage emulsion
- Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus.
- Poached eggs in a Meurette wine sauce
- Beef Wellington
- Duck breast a l’orange, pickled Kabu turnip, crispy spiralized potatoes.
Useful information:
- Class taught in French and consecutively translated into English.
- 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 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.
- 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.
On the agenda: mastering the fundamentals with meat, fish, shellfish and vegetable-themed recipes: cooking, carving, gravy and sauce.
From June 26 to the 28 at 9:00 AM
- Barigoule-style 'Violet de Provence' artichokes
- Modern vitello tonnato
- Red mullet with nori-scented crispy scales, confit carrots, reduced carrot juice, galanga and grapefruit.
- Œuf parfait (soft boiled egg), peas, hazelnuts, chicken jus and watercress coulis
- ‘Raviole’, ricotta, cilantro, confit lemon and lovage emulsion
- Roasted veal sweetbread, melting potatoes, tangy carrots with cazette hazelnuts, mustard seed jus.
- Poached eggs in a Meurette wine sauce
- Beef Wellington
- Duck breast a l’orange, pickled Kabu turnip, crispy spiralized potatoes.
Useful information:
- Class taught in French and consecutively translated into English.
- 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 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.
- 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.
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