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 and take them home to enjoy with your loved ones.
February 28, 2025 at 2:30 PM
Modern vitello tonnato - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region.
March 8, 2025 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.
March 21, 2023 at 2:30 PM
Modern vitello tonnato - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region.
April 2, 2025 at 2:30 PM
Seared red mullet wrapped in bacon, fennel glazed in chicken jus - Cardamom-chocolate tart.
May 14, 2025 at 2:30 PM
Modern vitello tonnato - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region.
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 serving one persone !
- As a souvenir, a personalized certificate and the Ritz Escoffier school apron are given to each participant.
- Tips to select ingredients
- Tips to optimize the use of each ingredient
For all reservations of more than 4 people, please contact us by phone or by e-mail.
February 28, 2025 at 2:30 PM
Modern vitello tonnato - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region.
March 8, 2025 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.
March 21, 2023 at 2:30 PM
Modern vitello tonnato - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region.
April 2, 2025 at 2:30 PM
Seared red mullet wrapped in bacon, fennel glazed in chicken jus - Cardamom-chocolate tart.
May 14, 2025 at 2:30 PM
Modern vitello tonnato - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region.
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 serving one persone !
- As a souvenir, a personalized certificate and the Ritz Escoffier school apron are given to each participant.
- Tips to select ingredients
- Tips to optimize the use of each ingredient
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 and take them home to enjoy with your loved ones.
February 28, 2025 at 2:30 PM
Modern vitello tonnato - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region.
March 8, 2025 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.
March 21, 2023 at 2:30 PM
Modern vitello tonnato - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region.
April 2, 2025 at 2:30 PM
Seared red mullet wrapped in bacon, fennel glazed in chicken jus - Cardamom-chocolate tart.
May 14, 2025 at 2:30 PM
Modern vitello tonnato - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region.
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 serving one persone !
- As a souvenir, a personalized certificate and the Ritz Escoffier school apron are given to each participant.
- Tips to select ingredients
- Tips to optimize the use of each ingredient
For all reservations of more than 4 people, please contact us by phone or by e-mail.
February 28, 2025 at 2:30 PM
Modern vitello tonnato - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region.
March 8, 2025 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.
March 21, 2023 at 2:30 PM
Modern vitello tonnato - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region.
April 2, 2025 at 2:30 PM
Seared red mullet wrapped in bacon, fennel glazed in chicken jus - Cardamom-chocolate tart.
May 14, 2025 at 2:30 PM
Modern vitello tonnato - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region.
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 serving one persone !
- As a souvenir, a personalized certificate and the Ritz Escoffier school apron are given to each participant.
- Tips to select ingredients
- Tips to optimize the use of each ingredient
For all reservations of more than 4 people, please contact us by phone or by e-mail.
Characters left