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.


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.
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