3 days in the kitchen

3 days in the kitchen

Number of Persons
Scheduling for
Dates
Wed 26.06.2024, 09:00 - 16:00
3 Day(s)
Wed 26.06.2024, 09:00 - 16:00
Thu 27.06.2024, 09:00 - 16:00
Fri 28.06.2024, 09:00 - 16:00
€ 1.500,00
VAT included
Cancelled
Wed 17.07.2024, 09:00 - 16:00
3 Day(s)
Wed 17.07.2024, 09:00 - 16:00
Thu 18.07.2024, 09:00 - 16:00
Fri 19.07.2024, 09:00 - 16:00
€ 1.500,00
VAT included
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 July 17 to the 19 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.
- 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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