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.
November 6, 2024 at 2:30 PM
Citrus-marinated sea bream - Roasted Iberico pork pluma, parsnip two ways, fermented black garlic sauce.
November 16, 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.
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.
November 6, 2024 at 2:30 PM
Citrus-marinated sea bream - Roasted Iberico pork pluma, parsnip two ways, fermented black garlic sauce.
November 16, 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.
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.
November 6, 2024 at 2:30 PM
Citrus-marinated sea bream - Roasted Iberico pork pluma, parsnip two ways, fermented black garlic sauce.
November 16, 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.
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.
November 6, 2024 at 2:30 PM
Citrus-marinated sea bream - Roasted Iberico pork pluma, parsnip two ways, fermented black garlic sauce.
November 16, 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.
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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