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 23 to the 25 at 9:00 AM

- Beef Wellington
- Duck breast a l’orange, pickled Kabu turnip, crispy spiralized potatoes

- Red mullet with nori-scented crispy scales, confit carrots, reduced carrot, galangal and grapefruit juice
- Modern vitello tonnato

- Unilateral mackerel fillet, grilled avocado, red pepper and sweet pepper coulis
- 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.