Come and spend a convivial evening in the heart of the Ritz Paris kitchens.


September 17, 2024 at 6:30 PM
Fresh salad of heirloom tomatoes with an herb sheep curd cheese and crispy garlic toast - Confit cod, spelt, and couscous-style jus.

September 24, 2024 at 6:30 PM
Seasonal mushrooms, confit egg yolk and chicken jus - Rossini-style beef fillet and gratin dauphinois.

October 15, 2024 at 6:30 PM
Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce - Mi-cuit seared red tuna, citrus chutney, ginger and micro-greens.

October 29, 2024 at 6:30 PM
Sea bream tartar, mango and green apple with fresh herbs - Pearly cod fish, zucchini flower, pearl hay-scented cream with scallion oil, tangy enoki.

November 19, 2024 at 6:30 PM
Royale of wild mushrooms - Free range chicken breast braised with yellow wine and wild mushrooms.

December 17, 2024 at 6:30 PM
Farm fresh baby beetroots cooked in parchment paper, herbed sheep's cheese and a beetroot emulsion - Poached scallops, baby vegetables.


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 while enjoying the dishes you prepared.
- Classes for adults only.
- 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.