A Taste of Ritz - 3 hrs

A Taste of Ritz - 3 hrs

Number of Persons
Scheduling for
Dates
Thu 18.04.2024, 14:30 - 17:30
1 Day
€ 270,00
VAT included
Book
Wed 01.05.2024, 14:30 - 17:30
1 Day
€ 270,00
VAT included
fully booked
Wed 08.05.2024, 14:30 - 17:30
1 Day
€ 270,00
VAT included
Cancelled
Sat 18.05.2024, 14:30 - 17:30
1 Day
€ 270,00
VAT included
Book
Thu 23.05.2024, 14:30 - 17:30
1 Day
€ 270,00
VAT included
Book
Sat 01.06.2024, 14:30 - 17:30
1 Day
€ 270,00
VAT included
Book
Thu 06.06.2024, 14:30 - 17:30
1 Day
€ 270,00
VAT included
Book
Sat 15.06.2024, 14:30 - 17:30
1 Day
€ 270,00
VAT included
Book
Thu 20.06.2024, 14:30 - 17:30
1 Day
€ 270,00
VAT included
Book
Description
Come experience some of our Chefs' favorite recipes and take them home to enjoy with your loved ones.


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.

June 20, 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.


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
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