3 days in the heart of the Ritz Paris kitchens, to discover our chefs’ tips, tricks and techniques.

On the agenda: mastering the fundamentals with meat, fish, shellfish and vegetable-themed recipes: cooking, carving, gravy and sauce.


From October 23 to the 25 at 9:00 AM

- Beef Wellington
- Duck breast a l’orange, pickled Kabu turnip, crispy spiralized potatoes

- Red mullet with nori-scented crispy scales, confit carrots, reduced carrot, galangal and grapefruit juice
- Modern vitello tonnato

- Unilateral mackerel fillet, grilled avocado, red pepper and sweet pepper coulis
- Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet


Useful information:

- Class taught in French and consecutively translated into English.
- The fish we use comes from sustainable fishing. The catch of the day may be different from the fish announced, however it will be the same type of fish (round fish, flat fish, rock fish, freshwater fish).
- Some steps of the recipes are carried out as a group. Classes for adults only.
- Share a convivial moment with the Chef at lunchtime while enjoying one dish you prepared and take away the dish prepared in the afternoon serving 1 person.
- A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
- 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.

Discover or rediscover the recipes that shaped the French cuisine! Cook and master emblematic recipes of the world-famous “cuisine à la française”.


October 26, 2024 at 9:00 AM

- Free range chicken breast braised with yellow wine and wild mushrooms
- Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet
- Red mullet with nori-scented crispy scales, confit carrots, reduced carrot, galangal and grapefruit juice.


Useful information:

- Class taught in French and consecutively translated into English.
- The fish we use comes from sustainable fishing. The catch of the day may be different from the fish announced, however it will be the same type of fish (round fish, flat fish, rock fish, freshwater fish).
- Some steps of the recipes are carried out as a group. Classes for adults only.
- Share a convivial moment with the Chef at lunchtime while enjoying two dishes you prepared and take away the dish prepared in the afternoon serving 1 person.
- A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.

For all reservations of more than 4 people, please contact us by phone or by e-mail.

Class offered from francophones only.

The Ecole Ritz Escoffier invites you to challenge Chef Vincent Pellat thanks to a new culinary challenge!

Created for an experienced audience, this challenge will last 5 hours followed by a one-hour lunch to taste your creations with the guest of your choice.

You will be preparing two dishes created by the Chef, working semi autonomously, with a given time and using all the utensils, ingredients and instructions needed.

The Chef and culinary assistant will assist you during the whole experience, however your talent for cooking will be much needed to ensure the successful outcome of this challenge !


November 9, 2024 at 9:00 am

- Unilateral mackerel fillet, grilled avocado, red pepper and sweet pepper coulis
- Duckling breasts roasted over vine stalks, red cabbage, grapes and almonds, blackcurrant and mustard sorbet.


Practical information:
- We invite your guest to come and meet you at 1.45PM
- Class offered from francophones only.
- Class offered for adults only
- Share a convivial moment with the Chef at lunchtime while enjoying two dishes you prepared and take away the dish prepared in the afternoon serving 1 person.
- The detailed recipes, a personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.

For all reservations of more than 4 people, please contact us by phone or by e-mail.

Come and cook for your guest in the Ritz Paris’ kitchens! Invite him to come and meet you for an extraordinary lunch.


November 2, 2024 at 9:00 AM
Cream of chestnut soup, smoked duck breast and toasted hazelnuts - Scallops Rossini, melting potatoes.


Useful information:

- We invite your guest to join you at 12:30 pm.
- The fish we use comes from sustainable fishing. The catch of the day may be different from the fish announced, however it will be the same type of fish (round fish, flat fish, rock fish, freshwater fish).
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group. Classes for adults only.
- Share a convivial moment with the Chef while enjoying the dishes you prepared.
- A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
- 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

Join the Chef to discover a real Parisian market, filled with traditional and seasonal products.
Return to the school to create a menu of four dishes - a starter, a fish dish, a meat dish and a desert - from the products you selected. All that is left is to wind-down and indulge with a glass of wine whilst enjoying the meal you created.

A true taste of Parisian life!


October 12, 2024 at 8:45 AM

October 19, 2024 at 8:45 AM


Useful information:

- Class taught in French and consecutively translated into English.
- Recipes chosen by the Chef while at the market depending on the seasonal products available.
- Some steps of the recipes are carried out as a group. Classes for adults only.
- Share a convivial moment with the Chef at lunchtime while enjoying two dishes you prepared and take away the dish prepared in the afternoon serving 1 person.
- A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
- 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.

When Auguste Escoffier met Van Cleef & Arpels. Discover the Chef and Master Jeweler's techniques thanks to this unique course jointly organized by the Ecole Ritz Escoffier and L'École, School of Jewelry Arts.

In the morning, you will be welcomed at Ecole Ritz Escoffier to discover the techniques of the greatest Chefs. While preparing two seasonal dishes, you will learn how to master the techniques of carving and cooking meat and fish with due respect to the rules of the art. Then, you will be invited to share a pleasant moment with the Chef while enjoying the dishes you prepared and you will enjoy a pastry made by François Perret, the Pastry Chef at the Ritz Paris.

January 22, 2025 at 9:00 AM
Scallop carpaccio, citrus gel, combava - Confit cod, spelt, and couscous-style jus.

April 4, 2025 at 9:00 AM
Beef Wellington - Modern vitello tonnato.

In the afternoon, your discovery journey of the French ‘savoir-faire’ will take you to L’ÉCOLE, School of Jewelry Arts to become familiar with the multiple “métiers” involved in creating a high jewelry masterpiece.
Seated at the traditional and authentic jeweler's workbench, you will try out the jewelers’ gestures hands-on, and thus experience for yourself all the richness of these artistic professions.


Useful information:
- The program will start at 9:00 AM at Ecole Ritz Escoffier and will end at 3:30 PM at L’ÉCOLE, School of Jewelry Arts.
- This course will be given in French with a simultaneous translation in English.
- Classes for adults only.
- You don’t need to bring any specific equipment.
- Lunch is included in the program fee: it will consist of a pleasant moment with the Chef while enjoying the dishes you prepared.
- A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.

For all reservations of more than 4 people, please contact us by phone.