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


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.
- 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.