Come experience some of our Chefs' favorite recipes!

September 9, 2020 at 6:30 pm - September 17, 2020 at 6:30 pm - September 26, 2020 at 3:00 pm
Vegetable tartare with pistou sauce - Duck breast served with yellow fruit, cumin-scented couscous.

October 7, 2020 at 6:30 pm - October 15, 2020 at 6:30 pm - October 28, 2020 at 6:30 pm - October 31, 2020 at 3:00 pm
Ricotta ravioli & young shoots - Open lasagne of lobster and glazed vegetables, lobster sauce and beetroot vinaigrette.

November 5, 2020 at 2:30 pm
Lobster roll - Burgers from the South-West of France.

November 13, 2020 at 6:30 pm - November 20, 2020 at 3:00 pm - November 27, 2020 at 6:30 pm
Pecorino and spinach ravioli, toasted pine nuts, mushroom cream sauce and poultry foam - Seared scallops, brown butter and butter nut lettuce cream.

November 14, 2020 at 2:30 pm - Novembre 19, 2020 at 6:30 pm - November 25, 2020 at 6:30 pm - November 28, 2020 at 3:00 pm
Pan-seared foie gras, seared fruit in brown butter, almond crumble - Yellow Pollack, Acidulous Dressing and Confit Fennel.

December 3, 2020 at 2:30 pm - December 16, 2020 at 6:30 pm
Celery in a risotto style - Duck breast glazed with ginger and savory, sauteed mushrooms.

December 5, 2020 at 3:00 pm - December 10, 2020 at 6:30 pm - December 18, 2020 at 6:30 pm
Pureed cream of Jerusalem artichoke soup with foie gras cubes, chives and croutons - Chicken supreme 'princesse' with Madiera sauce, Canadian bacon and salsify.

December 10, 2020 at 2:30 pm - December 17, 2020 at 6:30 pm
Nests of Dublin bay prawns wrapped in Kanafeh with soy sauce and coriander - Seared scallops, cauliflower in different textures and colors, pearl-like juice.


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.