A Ritzy Soiree - 3 hrs

A Ritzy Soiree - 3 hrs

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


May 28, 2024 at 6:30 PM
Pineapple tomato caramelized with thyme honey from Kythera, feta cheese and Kalamata olive pieces - Hay-smoked hanger steak, spelt with chanterelle mushrooms, green asparagus.

June 4th, 2024 at 6:30 PM
Barigoule-style 'Violet de Provence' artichokes - Seared red mullet wrapped in bacon, fennel glazed in chicken jus.

June 11, 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.

June 18, 2024 at 6:30 PM
Œuf parfait (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.

July 2nd, 2024 at 6:30 PM
Carpaccio and zucchini flower fritter - Peppered beef fillet, French-style accompaniment.

July 4, 2024 at 6:30 PM
Œuf parfait (soft boiled egg), peas, hazelnuts, chicken jus and watercress coulis - Monkfish medallion, sweet peas, fava beans, cherry tomatoes, salt cured lemon and olives, lemongrass and ginger broth.

July 9, 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.

July 16, 2024 at 6:30 PM
Barigoule-style 'Violet de Provence' artichokes - Seared red mullet wrapped in bacon, fennel glazed in chicken jus.


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.
- 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 in
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