A Taste of Ritz - 3 hrs
A Taste of Ritz - 3 hrs
Number of Persons
1
2
3
4
5
6
7
8
9
10
Scheduling for
myself
somebody else
Description
Come experience some of our Chefs' favorite recipes!
January 21, 2021 at 2:30 pm
Lobster roll - Burgers from the South-West of France.
January 30, 2021 at 2:30 pm
Pan-seared foie gras, seared fruit in brown butter, almond crumble - Ginger honey glazed cod steak with seasonal vegetables.
February 6, 2021 at 9:30 am
Ricotta ravioli and baby shoots - Open lasagne of lobster and glazed vegetables, lobster sauce and beetroot vinaigrette.
February 13, 2021 at 2:30 pm
Pecorino and spinach ravioli, toasted pine nuts, mushroom cream sauce and poultry foam - Seared scallops, brown butter and butter nut lettuce cream.
February 20, 2021 at 2:30 pm
Ricotta ravioli and baby shoots - Open lasagne of lobster and glazed vegetables, lobster sauce and beetroot vinaigrette.
February 27, 2021 at 2:30 pm
Pan-seared foie gras, seared fruit in brown butter, almond crumble - Ginger honey glazed cod steak with seasonal vegetables.
March 5, 2021 at 2:00 pm
Nests of Dublin bay prawns wrapped in Kanafeh with soy sauce and coriander - Pan-seared scallops, cauliflower in different textures and colors, pearl juice.
March 20, 2021 at 2:30 pm
Ricotta ravioli and baby shoots - Open lasagne of lobster and glazed vegetables, lobster sauce and beetroot vinaigrette.
April 3, 2021 at 2:30 pm
Nests of Dublin bay prawns wrapped in Kanafeh with soy sauce and coriander - Loin of cod and multi-textured endives served with citrus butter and cockle jus.
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
January 21, 2021 at 2:30 pm
Lobster roll - Burgers from the South-West of France.
January 30, 2021 at 2:30 pm
Pan-seared foie gras, seared fruit in brown butter, almond crumble - Ginger honey glazed cod steak with seasonal vegetables.
February 6, 2021 at 9:30 am
Ricotta ravioli and baby shoots - Open lasagne of lobster and glazed vegetables, lobster sauce and beetroot vinaigrette.
February 13, 2021 at 2:30 pm
Pecorino and spinach ravioli, toasted pine nuts, mushroom cream sauce and poultry foam - Seared scallops, brown butter and butter nut lettuce cream.
February 20, 2021 at 2:30 pm
Ricotta ravioli and baby shoots - Open lasagne of lobster and glazed vegetables, lobster sauce and beetroot vinaigrette.
February 27, 2021 at 2:30 pm
Pan-seared foie gras, seared fruit in brown butter, almond crumble - Ginger honey glazed cod steak with seasonal vegetables.
March 5, 2021 at 2:00 pm
Nests of Dublin bay prawns wrapped in Kanafeh with soy sauce and coriander - Pan-seared scallops, cauliflower in different textures and colors, pearl juice.
March 20, 2021 at 2:30 pm
Ricotta ravioli and baby shoots - Open lasagne of lobster and glazed vegetables, lobster sauce and beetroot vinaigrette.
April 3, 2021 at 2:30 pm
Nests of Dublin bay prawns wrapped in Kanafeh with soy sauce and coriander - Loin of cod and multi-textured endives served with citrus butter and cockle jus.
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
Description
Come experience some of our Chefs' favorite recipes!
January 21, 2021 at 2:30 pm
Lobster roll - Burgers from the South-West of France.
January 30, 2021 at 2:30 pm
Pan-seared foie gras, seared fruit in brown butter, almond crumble - Ginger honey glazed cod steak with seasonal vegetables.
February 6, 2021 at 9:30 am
Ricotta ravioli and baby shoots - Open lasagne of lobster and glazed vegetables, lobster sauce and beetroot vinaigrette.
February 13, 2021 at 2:30 pm
Pecorino and spinach ravioli, toasted pine nuts, mushroom cream sauce and poultry foam - Seared scallops, brown butter and butter nut lettuce cream.
February 20, 2021 at 2:30 pm
Ricotta ravioli and baby shoots - Open lasagne of lobster and glazed vegetables, lobster sauce and beetroot vinaigrette.
February 27, 2021 at 2:30 pm
Pan-seared foie gras, seared fruit in brown butter, almond crumble - Ginger honey glazed cod steak with seasonal vegetables.
March 5, 2021 at 2:00 pm
Nests of Dublin bay prawns wrapped in Kanafeh with soy sauce and coriander - Pan-seared scallops, cauliflower in different textures and colors, pearl juice.
March 20, 2021 at 2:30 pm
Ricotta ravioli and baby shoots - Open lasagne of lobster and glazed vegetables, lobster sauce and beetroot vinaigrette.
April 3, 2021 at 2:30 pm
Nests of Dublin bay prawns wrapped in Kanafeh with soy sauce and coriander - Loin of cod and multi-textured endives served with citrus butter and cockle jus.
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
January 21, 2021 at 2:30 pm
Lobster roll - Burgers from the South-West of France.
January 30, 2021 at 2:30 pm
Pan-seared foie gras, seared fruit in brown butter, almond crumble - Ginger honey glazed cod steak with seasonal vegetables.
February 6, 2021 at 9:30 am
Ricotta ravioli and baby shoots - Open lasagne of lobster and glazed vegetables, lobster sauce and beetroot vinaigrette.
February 13, 2021 at 2:30 pm
Pecorino and spinach ravioli, toasted pine nuts, mushroom cream sauce and poultry foam - Seared scallops, brown butter and butter nut lettuce cream.
February 20, 2021 at 2:30 pm
Ricotta ravioli and baby shoots - Open lasagne of lobster and glazed vegetables, lobster sauce and beetroot vinaigrette.
February 27, 2021 at 2:30 pm
Pan-seared foie gras, seared fruit in brown butter, almond crumble - Ginger honey glazed cod steak with seasonal vegetables.
March 5, 2021 at 2:00 pm
Nests of Dublin bay prawns wrapped in Kanafeh with soy sauce and coriander - Pan-seared scallops, cauliflower in different textures and colors, pearl juice.
March 20, 2021 at 2:30 pm
Ricotta ravioli and baby shoots - Open lasagne of lobster and glazed vegetables, lobster sauce and beetroot vinaigrette.
April 3, 2021 at 2:30 pm
Nests of Dublin bay prawns wrapped in Kanafeh with soy sauce and coriander - Loin of cod and multi-textured endives served with citrus butter and cockle jus.
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
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