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 and take them home to enjoy with your loved ones.


April 13, 2024 at 2:30 PM
Celery, risotto-style - Duck breast glazed with ginger and savory honey, seared mushrooms

April 18, 2024 at 2:30 PM
Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce - Mi-cuit seared red tuna, citrus chutney, ginger and micro-greens.

Mai 1, 2024 at 2:30 PM
Chicken breast stuffed with Norway lobster, bisque - style Norway lobster sauce - Quick seared tuna with citrus chutney, rocket/arugula salad with walnut oil and balsamic vinegar

May 18, 2024 at 2:30 PM
Avocado and shredded crab meat with granny smith apple, grapefruit jelly - Pearly cod fish, grilled asparagus, pearl hay-scented cream with scallion oil, tangy enoki.

May 23, 2024 at 2:30 PM
Sea bream tartare, fennel, lovage and radish shavings - Lamb loin in a parsley crust, generous pieces of vegetables.

June 1st, 2024 at 2:30 PM
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 6, 2024 at 2:30 PM
Potato gnocchi, baby spinach, reduced veal jus - Duck breast on the bone, stewed red onion, kirsch-flavored cherries and cocoa nibs, bittersweet cocoa sauce.

June 15, 2024 at 2:30 PM
Sea bream tartare, fennel, lovage and radish shavings - Lamb loin in a parsley crust, generous pieces of vegetables.


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 !
- As a souvenir, the detailed recipes, 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.
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