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 February 19 to the 21, 2025 at 9:00 AM
- Shiso-wrapped monkfish, coconut veil, curry, coriander and chili pepper emulsion, tangy papaya
- Norway lobster and brown crab cappuccino
- Beef Wellington
- Modern vitello tonnato
- Steamed guinea fowl terrine, horseradish, basil and pistachio mousseline stuffing, pearled chicken jus
- Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet
Useful information:
- Class taught in French and consecutively translated into English.
- The fish we use comes from sustainable fishing. The catch of the day may be different from the fish announced, however it will be the same type of fish (round fish, flat fish, rock fish, freshwater fish).
- 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 one dish you prepared and take away the dish 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.
On the agenda: mastering the fundamentals with meat, fish, shellfish and vegetable-themed recipes: cooking, carving, gravy and sauce.
From February 19 to the 21, 2025 at 9:00 AM
- Shiso-wrapped monkfish, coconut veil, curry, coriander and chili pepper emulsion, tangy papaya
- Norway lobster and brown crab cappuccino
- Beef Wellington
- Modern vitello tonnato
- Steamed guinea fowl terrine, horseradish, basil and pistachio mousseline stuffing, pearled chicken jus
- Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet
Useful information:
- Class taught in French and consecutively translated into English.
- The fish we use comes from sustainable fishing. The catch of the day may be different from the fish announced, however it will be the same type of fish (round fish, flat fish, rock fish, freshwater fish).
- 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 one dish you prepared and take away the dish 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.
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 19 to the 21, 2025 at 9:00 AM
- Shiso-wrapped monkfish, coconut veil, curry, coriander and chili pepper emulsion, tangy papaya
- Norway lobster and brown crab cappuccino
- Beef Wellington
- Modern vitello tonnato
- Steamed guinea fowl terrine, horseradish, basil and pistachio mousseline stuffing, pearled chicken jus
- Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet
Useful information:
- Class taught in French and consecutively translated into English.
- The fish we use comes from sustainable fishing. The catch of the day may be different from the fish announced, however it will be the same type of fish (round fish, flat fish, rock fish, freshwater fish).
- 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 one dish you prepared and take away the dish 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.
On the agenda: mastering the fundamentals with meat, fish, shellfish and vegetable-themed recipes: cooking, carving, gravy and sauce.
From February 19 to the 21, 2025 at 9:00 AM
- Shiso-wrapped monkfish, coconut veil, curry, coriander and chili pepper emulsion, tangy papaya
- Norway lobster and brown crab cappuccino
- Beef Wellington
- Modern vitello tonnato
- Steamed guinea fowl terrine, horseradish, basil and pistachio mousseline stuffing, pearled chicken jus
- Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet
Useful information:
- Class taught in French and consecutively translated into English.
- The fish we use comes from sustainable fishing. The catch of the day may be different from the fish announced, however it will be the same type of fish (round fish, flat fish, rock fish, freshwater fish).
- 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 one dish you prepared and take away the dish 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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