3 days in the kitchen

3 days in the kitchen

Number of Persons
Scheduling for
Dates
Wed 21.02.2024, 09:00 - 16:00
3 Day(s)
Wed 21.02.2024, 09:00 - 16:00
Thu 22.02.2024, 09:00 - 16:00
Fri 23.02.2024, 09:00 - 16:00
€ 1.400,00
Book
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 February 21 to the 23 at 9:00 am

- Semi-cooked Norway lobster in a kumbawa marinade, clementine, cardamom and ginger chutney, clementine jelly and caramelized carrots
- Confit cod, spelt, and couscous-style jus

- Scallops Rossini, melting potatoes
- Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region

- Sea bass with nori, smoked eel and wakame broth, chanterelles and fairy ring mushrooms
- Open lasagna with lobster, glazed vegetables and beetroot dressing


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.
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