A Ritzy Soiree - 3 hrs

A Ritzy Soiree - 3 hrs

Number of Persons
Scheduling for
Dates
Thu 10.09.2020, 18:30 - 21:30
1 Day
€ 150,00
Book
Fri 11.09.2020, 18:30 - 21:30
1 Day
€ 150,00
Fri 18.09.2020, 18:30 - 21:30
1 Day
€ 150,00
Book
Fri 25.09.2020, 18:30 - 21:30
1 Day
€ 150,00
Book
Wed 30.09.2020, 18:30 - 21:30
1 Day
€ 150,00
Book
Thu 01.10.2020, 18:30 - 21:30
1 Day
€ 150,00
Book
Fri 09.10.2020, 18:30 - 21:30
1 Day
€ 150,00
Book
Wed 14.10.2020, 18:30 - 21:30
1 Day
€ 150,00
Book
Fri 23.10.2020, 18:30 - 21:30
1 Day
€ 150,00
Book
Fri 30.10.2020, 18:30 - 21:30
1 Day
€ 150,00
Book
Wed 04.11.2020, 18:30 - 21:30
1 Day
€ 150,00
Book
Thu 05.11.2020, 18:30 - 21:30
1 Day
€ 150,00
Book
Fri 06.11.2020, 18:30 - 21:30
1 Day
€ 150,00
Book
Description
Explore a recipe from A to Z with the help of our Chef. The final touch: Enjoying the dish along with wine, coffee and sweets...

September 10, 2020 at 6:30 pm
Fennel Roasted Sea Bass, mashed potatoes, sauce “Vierge" - Dacquoise tart.

September 11, 2020 at 6:30 pm - September 18, 2020 at 6:30 pm - September 30, 2020 at 6:30 pm
Open lasagna with lobster, glazed vegetables and beetroot dressing - Provencal style cannelloni served cold, lacy Parmesan crisps and pistou.

September 25, 2020 at 6:30 pm
Carpaccio and zucchini flower fritter - Baby zucchini stuffed with stewed eggplant and zucchini gratin.

October 1, 2020 at 6:30 pm - October 9, 2020 at 6:30 pm - October 23, 2020 at 6:30 pm - October 30, 2020 at 6:30 pm
Royale of wild mushrooms - Free range breast of guinea fowl braised with vin jaune and wild mushrooms.

October 14, 2020 at 6:30 pm - November 5, 2020 at 6:30 pm
Cod fish 'Brandade' - Walnut and caramel tart.

November 4, 2020 at 6:30 pm
King prawns and roasted poultry oysters, vegetable risotto, lime emulsion - Lemon tart.

November 6, 2020 at 6:30pm
Seared scallops, cauliflower in different textures and colors, pearl-like juice - Rice pudding, salted caramel and hazelnut.

November 27, 2020 at 6:30 pm - December 4, 2020 at 6:30 pm
Combawa scallop tartare - Poached scallops, young vegetables.


Useful information:

- At the end of the class you will be invited to share a meal with the Chef to enjoy the dishes you prepared.
- Class taught in French and consecutively translated into English.
- You will receive a booklet with the printed recipes, a personally awarded certificate and an Ecole Ritz Escoffier apron.

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