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
Dates
Sat 07.10.2023, 14:30 - 17:30
1 Day
€ 250,00
fully booked
Thu 26.10.2023, 14:30 - 17:30
1 Day
€ 250,00
Fri 27.10.2023, 14:30 - 17:30
1 Day
€ 250,00
fully booked
Wed 01.11.2023, 14:30 - 17:30
1 Day
€ 250,00
Cancelled
Fri 03.11.2023, 14:30 - 17:30
1 Day
€ 250,00
Cancelled
Thu 09.11.2023, 14:30 - 17:30
1 Day
€ 250,00
Fri 10.11.2023, 14:30 - 17:30
1 Day
€ 250,00
Thu 16.11.2023, 14:30 - 17:30
1 Day
€ 250,00
Sat 02.12.2023, 14:30 - 17:30
1 Day
€ 250,00
fully booked
Description
Come experience some of our Chefs' favorite recipes!
October 26, 2023 at 2:30 pm
Citrus-marinated sea bream - Roasted Iberico pork pluma, parsnip two ways, fermented black garlic sauce.
September 23, 2023 at 2:30 pm
Sea bream tartar, mango and green apple with fresh herbs - Roasted chicken breast, conchiglie stuffed with some mini ratatouille, chorizo and piquillo pepper cream.
October 27, at 2:30 pm
Ricotta ravioles and baby shoots - Open lasagne of lobster and glazed vegetables, lobster sauce and beetroot vinaigrette.
October 7 and November 9, 2023 at 2:30 pm
Provencal-style cannelloni served cold, lacy Parmesan crisps and pistou - Butternut and saffron ravioli, sage brown butter.
November 10, 2023 at 2:30pm
Pan-seared foie gras, seared fruit in brown butter, almond crumble - Yellow pollack and confit fennels, citrus sauce
November 16, 2023 at 2:30pm
Celery, risotto-style - Duck breast glazed with ginger and savory, served with sautéed mushrooms
December 2, 2023 at 2:30pm
Pan-seared foie gras, seared fruit in brown butter, almond crumble - Yellow pollack and confit fennels, citrus sauce
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.
- Share a convivial moment with the Chef while the Chef is handing out the personalized certificates and take away the dishes serving one person.
- As a souvenir, the detailed recipes and Ritz Escoffier school apron are given to each participant.
October 26, 2023 at 2:30 pm
Citrus-marinated sea bream - Roasted Iberico pork pluma, parsnip two ways, fermented black garlic sauce.
September 23, 2023 at 2:30 pm
Sea bream tartar, mango and green apple with fresh herbs - Roasted chicken breast, conchiglie stuffed with some mini ratatouille, chorizo and piquillo pepper cream.
October 27, at 2:30 pm
Ricotta ravioles and baby shoots - Open lasagne of lobster and glazed vegetables, lobster sauce and beetroot vinaigrette.
October 7 and November 9, 2023 at 2:30 pm
Provencal-style cannelloni served cold, lacy Parmesan crisps and pistou - Butternut and saffron ravioli, sage brown butter.
November 10, 2023 at 2:30pm
Pan-seared foie gras, seared fruit in brown butter, almond crumble - Yellow pollack and confit fennels, citrus sauce
November 16, 2023 at 2:30pm
Celery, risotto-style - Duck breast glazed with ginger and savory, served with sautéed mushrooms
December 2, 2023 at 2:30pm
Pan-seared foie gras, seared fruit in brown butter, almond crumble - Yellow pollack and confit fennels, citrus sauce
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.
- Share a convivial moment with the Chef while the Chef is handing out the personalized certificates and take away the dishes serving one person.
- As a souvenir, the detailed recipes and Ritz Escoffier school apron are given to each participant.
Description
Come experience some of our Chefs' favorite recipes!
October 26, 2023 at 2:30 pm
Citrus-marinated sea bream - Roasted Iberico pork pluma, parsnip two ways, fermented black garlic sauce.
September 23, 2023 at 2:30 pm
Sea bream tartar, mango and green apple with fresh herbs - Roasted chicken breast, conchiglie stuffed with some mini ratatouille, chorizo and piquillo pepper cream.
October 27, at 2:30 pm
Ricotta ravioles and baby shoots - Open lasagne of lobster and glazed vegetables, lobster sauce and beetroot vinaigrette.
October 7 and November 9, 2023 at 2:30 pm
Provencal-style cannelloni served cold, lacy Parmesan crisps and pistou - Butternut and saffron ravioli, sage brown butter.
November 10, 2023 at 2:30pm
Pan-seared foie gras, seared fruit in brown butter, almond crumble - Yellow pollack and confit fennels, citrus sauce
November 16, 2023 at 2:30pm
Celery, risotto-style - Duck breast glazed with ginger and savory, served with sautéed mushrooms
December 2, 2023 at 2:30pm
Pan-seared foie gras, seared fruit in brown butter, almond crumble - Yellow pollack and confit fennels, citrus sauce
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.
- Share a convivial moment with the Chef while the Chef is handing out the personalized certificates and take away the dishes serving one person.
- As a souvenir, the detailed recipes and Ritz Escoffier school apron are given to each participant.
October 26, 2023 at 2:30 pm
Citrus-marinated sea bream - Roasted Iberico pork pluma, parsnip two ways, fermented black garlic sauce.
September 23, 2023 at 2:30 pm
Sea bream tartar, mango and green apple with fresh herbs - Roasted chicken breast, conchiglie stuffed with some mini ratatouille, chorizo and piquillo pepper cream.
October 27, at 2:30 pm
Ricotta ravioles and baby shoots - Open lasagne of lobster and glazed vegetables, lobster sauce and beetroot vinaigrette.
October 7 and November 9, 2023 at 2:30 pm
Provencal-style cannelloni served cold, lacy Parmesan crisps and pistou - Butternut and saffron ravioli, sage brown butter.
November 10, 2023 at 2:30pm
Pan-seared foie gras, seared fruit in brown butter, almond crumble - Yellow pollack and confit fennels, citrus sauce
November 16, 2023 at 2:30pm
Celery, risotto-style - Duck breast glazed with ginger and savory, served with sautéed mushrooms
December 2, 2023 at 2:30pm
Pan-seared foie gras, seared fruit in brown butter, almond crumble - Yellow pollack and confit fennels, citrus sauce
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.
- Share a convivial moment with the Chef while the Chef is handing out the personalized certificates and take away the dishes serving one person.
- As a souvenir, the detailed recipes and Ritz Escoffier school apron are given to each participant.
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