Welcome to the Ecole Ritz Escoffier
Founded in 1988 in the heart of the prestigious Ritz Paris, the Ecole Ritz Escoffier is the place to go to learn top-level French cuisine and pastry-making. Located on the famous Place Vendôme in Paris, a stone's throw from the Champs-Élysées and the Seine, this exceptional culinary school embodies the excellence of French culinary know-how. Combining the art of entertaining and high-end gastronomy in a legendary setting, the school honors the legacy of Auguste Escoffier, pioneer of modern gastronomy and symbol of French culinary refinement. His name is synonymous with innovation, precision and passing on the craft - essential values that guide every training course and workshop. Open to both enthusiasts and professionals, the school offers a comprehensive program of cooking classes, pastry training, private events and culinary advice for professionals in the food industry.
Learning behind the scenes at the Ritz Paris
To take a course at the Ecole Ritz Escoffier is to plunge behind the scenes of a grand Parisian hotel. Located within the Ritz Paris kitchens, the school offers a unique immersion in an exceptional professional environment. Every day, students work alongside Michelin-starred Chefs, sommeliers, bakers, and maîtres d'hôtel in a setting where excellent service and technical precision are all essential. This immersion in the heart of French gastronomy blends tradition and professional rigor with modernity, creating a unique learning experience.
Work and learn alongside our Chefs
Here, the training is 100% hands-on. Whether in discovery workshops or certification courses, participants learn behind the stove from experienced Chefs, in the spirit of a real brigade. Classes are held in small groups, guaranteeing personalized guidance around the professional cooking range. Cuisine, pastry-making, dressing, French-style service: each step is taught with a mix of rigor, benevolence and attention to detail. The Ecole Ritz Escoffier training programs carry the Qualiopi label. Courses are taught in French, with consecutive English translations as the group requires.
Excellence, open to all
The school’s programs cater for all types of student: amateurs, enthusiasts, professionals retraining or specializing. Cooking and pastry courses for beginners offer an immersive introduction to French gastronomy. Certified professional training courses enable students to acquire recognized skills and solid expertise. The school also offers exclusive private sessions for gastronomic events and team building days at the Ritz Paris, as well as tailored culinary consulting services for professionals. Through this diversity of approaches, the Ecole Ritz Escoffier pursues Auguste Escoffier's vision of making great cuisine accessible to all those who wish to learn, understand… and reinvent with their own signature.
The school's training Chefs
The Chefs who teach at the Ecole Ritz Escoffier come from some of the world's finest establishments. Combining passion and rigor, they teach the techniques, traditional recipes and culinary innovations that have made French gastronomy a world benchmark. Heirs to the philosophy of Auguste Escoffier, they pass on to their students a respect for the product, the excellence of French cuisine and an openness to new trends, with a sustainable approach in tune with today's challenges. Each course is supervised by a dedicated Chef, accompanied by a culinary assistant, ensuring personalized support tailored to the needs of both French and international students.
A hands-on teaching method
Knowledge is passed on via a proven method: see, do, correct. Each class begins with a technical demonstration by the Chef, followed by individual practice. This enables participants to learn and master the precise gestures of high-end cooking and pastry-making. Chefs Martin Millouet, Vincent Pellat, Olivier Lainé and Jerôme Coindre accompany the students as a brigade, sharing their expertise and creative vision. With their passion and attention to detail, they aim to realize the full potential of each student.
Three learning spaces at the Ritz Paris
Our training areas cover two professional kitchens - one with a view of the hotel kitchens, and a pastry laboratory. Marble worktops, high-performance ranges, top class ovens and precision equipment: everything is designed for fluid, precise work under real-life conditions. Réjane, Coquelin, Melba: three spaces, united by a demand for excellence.
The three kitchens
Cuisine Coquelin
Up to 10 participants
Cuisine Réjane
Up to 10 participants
Melba pastry laboratory
Up to 10 participants
The legacy of Auguste Escoffier
As the first head Chef at the Ritz Paris, Auguste Escoffier co-founded with César Ritz a new vision of hospitality and great French cuisine. This visionary reorganized brigades, introduced the toque hat and designed a work environment at once more fluid and more rigorous. A forerunner in both culinary techniques and plate design, Escoffier lightened sauces and purified recipes, notably creating Peach Melba, a tribute to the famous singer Nellie Melba. His Guide culinaire, a real encyclopedia of gastronomy, remains an essential reference. Our school bears his name, proud to honor his legacy of rigor, creativity and excellence.
Simplicity does not exclude beauty.
Auguste Escoffier
Offer a ticket to excellence
Imagine the joy of a loved one receiving a gift card for cooking or pastry classes at the Ecole Ritz Escoffier. It's a unique, immersive behind-the-scenes experience at the prestigious Ritz Paris. Imagine the joy of a loved one receiving a gift card for cooking or pastry classes at the Ecole Ritz Escoffier. It's a unique, immersive behind-the-scenes experience at the prestigious Ritz Paris. Learning to chop, pan-fry with precision, create a perfect ganache, shape a delicate tart or prepare a gourmet dish: participants create unforgettable memories in an authentic setting. This gift card is an invitation to enjoy an exclusive culinary experience, to create and savor sophisticated French gastronomy under the guidance of the school's renowned Chefs.