Come experience some of our Chefs' favorite recipes!

June 19, 2021 at 2:30 pm
Ricotta ravioli and baby shoots - Open lasagne of lobster and glazed vegetables, lobster sauce and beetroot vinaigrette.

June 24, 2021 at 2:30 pm
Ricotta ravioles and baby shoots - Norway lobster ravioli with citrus-scented cream sauce.

June 26, 2021 at 3:00 pm
Vegetable tartare with a pistou sauce - Roasted duckling breast, lightly glazed turnips, port wine sauce.

July 2, 2021 at 2:30 pm
Sea bream tartar, mango and green apple with fresh herbs - Duck breast served with yellow fruit, cumin-scented couscous.

July 3, 2021 at 2:30 pm
Ricotta ravioles and baby shoots - Pecorino and spinach ‘raviole’, toasted pine nuts, mushroom and chicken cream sauce.

July 27, 2021 at 2:30 pm
Carpaccio and zucchini flower fritter - Tuna and avocado ceviche.


Useful information:

- At the end of the class you will be invited to share a meal with the Chef to enjoy the dishes you prepared.
- Class taught in French and consecutively translated into English.
- You will receive a booklet with the printed recipes, a personally awarded certificate and an Ecole Ritz Escoffier apron.

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