Come experience some of our Chefs' favorite recipes and take them home to enjoy with your loved ones.



January 11, 2025 at 2:30 PM
Sea bream tartar, mango and green apple with fresh herbs - Roasted chicken breast, conchiglie stuffed with mini ratatouille, chorizo and piquillo pepper cream.

January 23rd, 2025 at 2:30 PM
Modern vitello tonnato - Unilateral pan-seared sea bass, salsify and cazette ground hazelnuts from the Morvan region.

January 31st, 2025 at 2:30 PM
Cuttlefish carbonara - Lamb loin in a parsley crust, generous pieces of vegetables.

February 8, 2025 at 2:30 PM
Celery, risotto-style - Duckling breast glazed with ginger and savory honey, seared mushrooms.

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.


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.