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 October 4 to the 6 at 9:00 am

- 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 (texture and color), pearled jus
- Sole a la Coquelin - 'Ritz Escoffier Legacy'

- 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. 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.

For all reservations of more than 4 people, please contact us by phone or by e-mail.