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


January 14, 2025 at 6:30 PM
Pan-fried foie gras, glazed butternut and chestnuts in brown butter - Poached haddock fillet with cockles, cream of potato in a whipping siphon.

January 28, 2025 at 6:30 PM
Sea bream tartar, mango and green apple with fresh herbs - Sea bass with chorizo, mashed potatoes, sweet red pepper beurre blanc.

February 11, 2025 at 6:30 PM
Cuttlefish carbonara - Lamb loin in a parsley crust, generous pieces of vegetables.

February 25, 2025 at 6:30 PM
Seasonal mushrooms, confit egg yolk and chicken jus - Rossini-style beef fillet and gratin dauphinois.

March 25, 2025 at 6:30 PM
Cuttlefish carbonara - Lamb loin in a parsley crust, generous pieces of vegetables.


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.
- 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.