A Taste of Ritz - 3 hrs

A Taste of Ritz - 3 hrs

There are no free dates for the selected course. Please change the time period or choose another course.

Number of Persons
Scheduling for
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
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