Come experience some of our Chefs' favorite recipes and take them home to enjoy with your loved ones.


May 14, 2025 at 2:30 PM - Take away
Modern vitello tonnato,
Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region.

June 6, 2025 at 2:30 PM - Take away
Barigoule-style 'Violet de Provence' artichokes,
Roasted pearly monkfish, apricot and olives, green asparagus and mizuna greens, orange and tarragon-scented shellfish demi-glace sauce.

June 11, 2025 at 2:30 PM - Take amway
Chicken breast stuffed with Norway lobster, bisque-style Norway lobster sauce,
Mi-cuit seared red tuna, grapefruit, kalamansi and ginger condiment, seasoned shoots.


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.
- The dishes you make will go home with you serving one persone !
- As a souvenir, a personalized certificate and the Ritz Escoffier school apron are given to each participant.

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