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


April 29, 2025 at 6:30 PM
Sea bream tartar, mango and green apple with fresh herbs,
Pearly cod fish, grilled asparagus, pearl hay-scented cream with scallion oil, tangy enoki.

May 27, 2025 at 6:30 PM
Soft boiled egg, peas, hazelnuts, chicken jus and watercress coulis,
Monkfish medallion, peas, fava beans, cherry tomatoes, salt cured lemon and olives, lemongrass and ginger broth.

June 10, 2025 at 6:30 PM
Mi-cuit seared red tuna, grapefruit, kalamansi and ginger condiment, seasoned shoots,
Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce.

June 17, 2025 at 6:30 PM
Carpaccio and zucchini flower fritter,
Peppered beef fillet, French-style accompaniment.


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 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.

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