Spend half a day at the work surface in the Ritz Paris kitchens: apron tied, knife in hand. Accompanied by a Chef, you’ll prepare a starter and a main course using seasonal produce, exploring techniques for cutting, cooking and garnishing. At 12:30pm, your guest is the privileged witness to your final touches, before sharing your handiwork. The meal ends with a sweet creation by the school's pastry Chefs.

Treat someone to a memorable shared experience at the Ecole Ritz Escoffier: a hands-on workshop with a Chef, followed by a behind-the-scenes lunch at the Ritz Paris.

Cooking for a special guest - Cooking class in Paris | Ecole Ritz Escoffier

Spend a day at the work surface in the Ritz Paris kitchens: apron tied, knife in hand. Accompanied by a Chef, you’ll prepare a starter and a main course using seasonal produce, exploring techniques for cutting, cooking and garnishing. At 12:30pm, your guest is the privileged witness to your final touches, before sharing your handiwork during an intimate tête-à-tête.

This is no average cookery class. Cooking is a passion that must be shared, and what better way than to welcome a loved one into the kitchens of the Ritz Paris? Tasting the results of your hard work alongside our Chef is the perfect way to create delicious, unforgettable memories, unique to the two of you.

A format made for two

Above all, cooking comes down to the moment of sharing. With this course, the Ecole Ritz Escoffier unites two profoundly French traditions: the care devoted to kitchen crafts and the pleasures of the table. We learn the techniques of the great Chefs’ brigades, in a privileged setting and in small groups, while preparing a meal for two. Held behind the scenes at the hotel, it's a way of passing on the expertise handed down for over thirty-five years: that of French gastronomy as an essential art of living.

The art of entertaining, French-style

Apron

Certificate of participation

Languages

Included in the session

Up to 10 participants

Cuisine Coquelin

Cuisine Réjane

The kitchens

Special terms for rescheduling

Practical information

Cooking for a special guest

In the heart of the Ritz Paris, take your place in the brigade! Cutting and cooking techniques, creating sauces and jus, working with fish, meats and vegetables... hone your skills and express your creativity during these classes. From the pleasure of learning painstaking methods to perfecting your presentation, this immersive course will teach you the fundamentals of great French cuisine.

Experience five days in the kitchen alongside a Chef, exploring the basics of classic French cuisine at the Ecole Ritz Escoffier.

Cooking summer class - Cooking class in Paris | Ecole Ritz Escoffier

In the heart of the Ritz Paris, take your place in the brigade! Cutting and cooking techniques, creating sauces and jus, working with fish, meats and vegetables... hone your skills and express your creativity during these classes.

For five days, from 9am to 3pm, join in with the buzz and bustle of our kitchens. Each session combines demonstrations, hands-on practice and personalized advice to help you progress, step by step. Lunchtime heralds a tasting session right in the kitchen, as the dishes we’ve prepared are shared among participants in a convivial atmosphere. 

Building on their success, the Summer Classes are extending their run with new sessions this fall.

5 days amid the ovens

While aimed at passionate amateurs, the Summer class is also likely to inspire new vocations. You'll explore the fundamentals of French cuisine in a demanding yet accessible setting, in the same mold as our certification programs. Designed in three levels, these professional courses in real-life conditions give a good grasp of the rigor of the role. For some, the Summer class acts as an eye-opener: a short format to experience the pace, intensity and support that are the school's professional signature.

In the Ritz Paris kitchens

Cooking summer class

Tie on your Chef's apron and join us in the heart of the Ecole Ritz Escoffier kitchens for a cooking class on fish and shellfish. Filleting a sea bream, shucking a langoustine, preparing a stuffing or glazing a lobster: each craft is refined under the attentive eye of a Chef. In small groups, you'll supervise the cooking process, create sauces, fumets and bisques, then prepare two garnishes before moving on to the final presentation. Join our cooking class dedicated to fish and shellfish, at the heart of the Ritz Paris, to learn all about working with seafood.

Learn to cook fish and shellfish with precision during a small group class in the kitchens of the Ecole Ritz Escoffier.

Fish & shellfish workshop - Cooking class in Paris | Ecole Ritz Escoffier

Tie on your Chef's apron and join us in the heart of the Ecole Ritz Escoffier kitchens for a cooking class on fish and shellfish. Filleting a sea bream, shucking a langoustine, preparing a stuffing or glazing a lobster: each craft is refined under the attentive eye of a Chef.

Delivered first in French and interpreted into English, this fish cooking course is available in several formats. In the three-hour daytime class you'll create one or more takeaway recipes. In the evening class, we’ll prepare a recipe to be enjoyed at the school, accompanied by a wine and food pairing. The four-hour format allows you to go even further: learn how to prepare a more technical starter and main course, followed by a tasting with wine pairing. Finally, for a full day, prepare three fish recipes to be enjoyed at the school. Each of these courses takes place in the heart of the Ritz Paris kitchens. The workshops are supervised by a Chef from the Ecole Ritz Escoffier, who will pass on their expertise, culinary techniques and personalized advice in a friendly, professional atmosphere.

One course, three formats

As a signatory to the Ethique Océan charter, the Ecole Ritz Escoffier and the entire Ritz Paris are committed to preserving marine biodiversity by adopting responsible, sustainable practices that respect ecosystems and local communities. This environmental commitment is reflected in the kitchens, where every part of the fish is valued, from head to bone. The creative process begins with the choice of raw ingredients. Our Chefs carefully select producers, breeders and fishermen committed to sustainable practices. In addition to respecting the seasons and the marine ecosystem, we choose never to work with endangered species. From sea bass to lobster, all the products you'll learn to enhance come from sustainable fishing. Fragile and delicate, fish and shellfish require meticulous attention to detail. Thanks to this fish cooking course, you'll learn how to choose seafood products and work them with the utmost care. Guided by a Chef, you'll learn the essential techniques, from choosing market vegetables and condiments to the final presentation on the plate.

From sea to plate

Fish & shellfish

Learn how a French Chef works with meat in all its variations, in a culinary workshop dedicated to meat in all forms. Guided by the expertise of Chefs from the Ecole Ritz Escoffier in Paris, you'll explore every step, from processing a raw piece to its final presentation on the plate. Red meat, free-range poultry, game birds: you'll discover the fundamental skills of gutting, boning, trimming, and tying, then learn to approach perfection in meat cooking. Each preparation is accompanied by work on jus, sauces and garnishes, to bring out the best in the meat selected at the market. This meat cooking course is a hands-on introduction to the crafts, techniques, recipes, flavors and demands of French gastronomy.

Learn to bring out the best in French meats and poultry in this immersive cooking course held in the heart of the Ritz Paris.

Meats & poultry workshop - Cooking class in Paris | Ecole Ritz Escoffier

Learn how a French Chef works with meat in all its variations, in a culinary workshop dedicated to meat in all forms. Red meat, free-range poultry, game birds: you'll discover the fundamental skills of gutting, boning, trimming, and tying, then learn to approach perfection in meat cooking.

Each session in this meat cooking course takes place in the hotel kitchens, using exceptional ingredients under the professional supervision of a Chef from the Ecole Ritz Escoffier. Classes are given in French, with consecutive interpretation into English as required. Choose the culinary workshop that's right for you, based to your availability and your desires. In the three-hour day class you'll prepare one or more meat recipes. In the evening class, we’ll prepare a dish and enjoy an on-site tasting with a wine/food pairing - a convivial moment of sharing and conversation with the Chefs. The four-hour training workshop allows you to learn more technical recipes, and concludes with a tasting of a wine/food pairing. The seven-hour full-day format includes tree meat recipes. Beef, veal, poultry... the menu offers different varieties of meat to cook, depending on what's available and what's in season. Whichever format you choose, you'll learn the right way to cook and create the ideal sauce to bring out the full flavors of the meat you’re working with.

An à la carte meat cooking workshop

With this French meat cooking course, you'll learn to master, like a great chef, all the techniques that make meat cuisine a success: the art of cutting, precision of cooking, the right seasoning, the unctuousness of jus and sauces. Beef, poultry, lamb: you'll discover the particularities of these foods and the best ways to bring out the best in them. Of course, cooking meat is much more than a series of culinary techniques. It's about bringing to life a know-how, revealing the richness of a terroir, sharing a food heritage. That's why all the meat used in this course is of French origin, carefully selected from producers chosen for their excellence. Our insistence on this not only guarantees taste, but also ensures we give full respect to the food we’re using. During the course, students are encouraged to work with and cook the whole piece of meat or poultry, to minimize waste, while raising the profile of French gastronomy.

Respect for the product, pride in the terroir

Meats & poultry

Take a seat in our kitchen and explore the textures, colors and aromas of the plant-based world. In the heart of the Ritz Paris kitchens, create well-balanced vegetarian recipes and transform raw produce, whether cereal, vegetable, herb or spice, into a dish worthy of a professional Chef. From cutting and cooking to seasoning and presentation, every move helps reveal the richness of the ingredients.

Take part in a plant-based cooking class at the Ecole Ritz Escoffier and give vegetables the spotlight they deserve.

Plant-based cooking course - Cooking class in Paris | Ecole Ritz Escoffier

Take a seat in our kitchen and explore the textures, colors and aromas of the plant-based world. In the heart of the Ritz Paris kitchens, create well-balanced vegetarian recipes and transform raw produce, whether cereal, vegetable, herb or spice, into a dish worthy of a professional Chef.

In a small group with fellow amateur cooks and supervised by a Chef from the Ecole Ritz Escoffier, create a 100% vegetable starter and main course in four hours. This cooking class, available in French and English, is followed by a tasting and food and wine pairing. At the Ritz Paris, we celebrate vegetarian cuisine with recipes that are both balanced and delicious, full of flavor and color. In this workshop, practice adding value to raw vegetables using the culinary techniques of French gastronomy. Vegetables will come to life in your hands, for a presentation worthy of a top restaurant. The result is a vegetarian plate full of vitality, with a focus on the health aspect. 

Vegetables, front and center

Each vegetable is carefully selected from our grower-suppliers. Considered a noble material, these seasonal products are fully processed during the course, from root to stem to leaf. Roasted meat-style, matured, braised whole: crafts and techniques from meat-based cuisine are adapted to the world of vegetables, offering new perspectives on texture, depth and flavor. It shows that gourmet food need not depend on meat or animal fat, but on the attention paid to the ingredients, the care of the craft and the richness of the combinations. After this class in vegetarian cuisine in Paris, cooking vegetable-based dishes will no longer hold any secrets for you. You'll leave this workshop not only with a vegetarian recipe, but also with culinary know-how that you can apply to other products at home - just like a professional Chef.

The vegetable as centerpiece

Plant-based cuisine

Poultry and langoustine, mushrooms and shellfish, lobster with citrus fruits or iodized condiments: these combinations, so prized by great chefs, rarely find their way into home cooking. At the Ecole Ritz Escoffier, get behind the stove to explore the harmony of these flavors through recipes combining land and sea. Carving, trimming, stuffing, assembling, garnishing... each step is an opportunity to work with the material, perfect a skill and refine your understanding of food pairings. A moment of creativity, learning and sharing in the hotel kitchens.

Explore land-sea pairings in the kitchen and create two recipes with a Chef from the Ecole Ritz Escoffier.

Land & sea workshop - Cooking class in Paris | Ecole Ritz Escoffier

Poultry and langoustine, mushrooms and shellfish, lobster with citrus fruits or iodized condiments: these combinations, so prized by great chefs, rarely find their way into home cooking. At the Ecole Ritz Escoffier, get behind the stove to explore the harmony of these flavors through recipes combining land and sea.

For three to four hours, enter the brigade: apron tied, knife sharpened, workstation ready. Using raw ingredients selected by the Chef - one from the land, the other the sea - we create sophisticated recipes. Working with garnishes and sauces, you'll refine the balance, explore what works well together and create highly proficient, delicious dishes.

Two recipes, one connecting thread

It's no coincidence that land and sea combinations can be found on the world's greatest tables. Their success is based on a subtle balance of taste, texture and intensity. The iodine in a shellfish enhances the delicacy of a white meat; a touch of acidity lightens a stuffing; a vegetable garnish adds contrast to a complex sauce. In this class you'll learn how to think like a Chef: to start a dialogue between ingredients, adjust flavors accordingly and compose plates full of character.

In search of the perfect match

Land & sea

To create a great dish, it's not enough just to master the techniques: you also need to know how to choose the right ingredients. This culinary experience begins in the heart of Marché Président-Wilson, one of the chicest markets in Paris - renowned for its quality produce, gourmet atmosphere and authentic feel. Accompanied by a Chef from the Ecole Ritz Escoffier, you'll go and meet the producers, discuss their professional insights and select the ingredients that will make up your menu, before heading back to the hotel kitchens to begin preparing your dishes. After a convivial breakfast, tie up your apron and take your place around the work surface. Carving, cooking, dressing... you'll learn the methods and techniques that have made great French cuisine world-famous.

Develop a feel for market produce, prepare a full menu and experience an immersive day alongside a Chef at the Ecole Ritz Escoffier.

Market to table experience - Cooking class in Paris | Ecole Ritz Escoffier

To create a great dish, it's not enough just to master the techniques: you also need to know how to choose the right ingredients. This culinary experience begins in the heart of Marché Président-Wilson, one of the chicest markets in Paris - renowned for its quality produce, gourmet atmosphere and authentic feel.

Once back from the market stalls, it's time to get creative. The session is built around produce selected with the Chef at the market that same morning. Depending on what's available as inspiration, you'll prepare a complete menu: seasonal starter, fish course, meat course and dessert. Each dish is an opportunity to become familiar with the produce involved, learn precise techniques and cooking methods, and master the art of presentation on the plate.

A day in the kitchen

This approach to cooking considers the environment alongside our own senses, letting the ingredients takes the lead role. Fish, vegetable, herb; it’s this, rather than a recipe, that inspires what makes it to the plate. In this course, we'll have access to the reflexes of a great Chef as we learn how to create a dish around a raw product. The market becomes a source of inspiration, drawing attention to the terroir and respecting the rhythm of the seasons. This experience promotes a conscious cuisine centered on local provenance - guided by nature’s cycles, our instincts, and the depth of our exchanges with producers.

Combining culinary excellence and sustainability

Market to table experience

Throughout the year, the Ecole Ritz Escoffier opens its kitchens to guest chefs for exclusive masterclasses. These one-off events are an opportunity to discover a new world, a culinary specialty or a signature style alongside a great name in cuisine or patisserie. Watching our Chef spark off the expert guest really elevates the experience. These small-group classes are aimed at passionate amateurs in search of inspiration, looking to let loose their creativity.

Take part in a masterclass at the Ritz Paris, guided by guest Chefs and instructors from the Ecole Ritz Escoffier.

Masterclass | Ecole Ritz Escoffier

Throughout the year, the Ecole Ritz Escoffier opens its kitchens to guest chefs for exclusive masterclasses. These one-off events are an opportunity to discover a new world, a culinary specialty or a signature style alongside a great name in cuisine or patisserie.

Join the team of Michelin-starred Cheffe Eugénie Béziat for 4 hours for her masterclass at the Ecole Ritz Escoffier. At the Espadon restaurant, she creates instinctive French gastronomic cuisine, finding inspiration in flavors from elsewhere, while drawing on unique culinary instincts, shaped by memories and sensibilities of her youth in Africa and family summers in Provence. This masterclass gives you a privileged behind-the-scenes view as she creates one of her signature dishes. From exploring the subtle balance of flavors to developing your olfactory sense through aromas, you’ll play an active part in bringing the dish to life alongside her. Then comes the tasting, as you share a special moment of conversation with the Cheffe and appreciate the fruits of your labors.

Cooking with Eugénie Béziat, one Michelin star chef

These classes represent a rare opportunity to cook with pros from a wide variety of backgrounds, from Michelin-starred names to renowned pastry chefs and emerging talents. Each shares their own vision, career path and techniques in a spirit of communal openness, as in a kitchen brigade. A dialogue develops between the Chef and the participants, enriched by demonstrations and hands-on practice. We learn what no book can teach: the professional instinct, the rhythm of service and the elegance of correct method.

The savoir-faire of the greats

Melba pastry laboratory

Masterclass with Eugénie Béziat

Learn to cook like a chef in Paris: that's what the Ecole Ritz Escoffier offers you with this course. During an immersive culinary workshop in the kitchens of the Ritz Paris, tie on your Chef's apron and join the brigade. Guided by the Chefs, you'll learn how to structure your workstation, carve market vegetables, prepare a filet, make a sauce or correct a seasoning, as in the finest restaurants. From setting up to preparing the day's menu, every step introduces you to the fundamentals of the Chef's trade, in an atmosphere both convivial and demanding.

Learn to cook like a Chef in Paris through this immersive workshop led by the culinary experts of the Ecole Ritz Escoffier.

Kitchen immersion - Cooking class in Paris | Ecole Ritz Escoffier

Learn to cook like a chef in Paris: that's what the Ecole Ritz Escoffier offers you with this course. From setting up to preparing the day's menu, every step introduces you to the fundamentals of the Chef's trade, in an atmosphere both convivial and demanding.

The one day class tunes you into the rhythm of a brigade; the three-day deepens your grasp of the basics of French gastronomy and professional techniques. Over the course of a day, you'll make three iconic recipes to taste on site. It's a great introduction to the classic dishes of sophisticated French cuisine, under the watchful eye of our Chefs. In three-day format, the practical experience intensifies and the techniques become more precise. During this training, you'll cook a wider range of seasonal products. On the menu for this extended workshop: vegetables, meat and poultry, fish and shellfish. You'll learn to master the fundamentals of professional cuisine: cutting, carving, making jus and sauces, and careful presentation. An introduction to discovering new recipes, as well as the codes and secrets of sophisticated French gastronomy. A three-day cooking workshop in Paris to learn how to work like a Chef.

A cooking workshop over one day or three

As at the Ritz Paris, this professional cooking course is inspired by the brigade style of organization established by Auguste Escoffier. Everyone finds their place in a structured framework, where the division of roles enables efficient teamwork. From the very first minutes, the pace adapts to your level, your cooking style and your questions. You will progress in a rigorous but caring environment, guided by professionals from the world of French haute cuisine. Chefs from the Ecole Ritz Escoffier are there to advise you, teaching the right reflexes and precision movements. They'll be with you for every step in the class, preparing, cooking and getting the most from the fresh seasonal market produce at your disposal. This first experience, both demanding and formative, is designed for all those who would like to go further in the kitchen, learn how to create great Chef recipes, gain in confidence, refine their method and nourish a growing passion for sophisticated  food.

Learning at the pace of a brigade

Kitchen immersion

During this course at the Ecole Ritz Escoffier, explore the methods that shape contemporary French cuisine. From carving and flame-cooking to ceviche, jus and sauces, choose your theme and let yourself be guided step by step by the expertise of one of our Chefs. Learn the techniques of professionals. At the end of the course, taste your creations, enriched by a skilled wine and food pairing.

Learn the technical basics of French cuisine and complete a dish with sauces in the kitchens of the Ecole Ritz Escoffier.

Chef's techniques - Cooking class in Paris | Ecole Ritz Escoffier

During this course at the Ecole Ritz Escoffier, explore the methods that shape contemporary French cuisine. From carving and flame-cooking to ceviche, jus and sauces, choose your theme and let yourself be guided step by step by the expertise of one of our Chefs.

Explore the basics of French cuisine during a four-hour workshop at the Ritz Paris. Create a savory recipe in a small group, complete with garnishes, jus or sauce. A stimulating, gourmet learning experience in an exceptional setting.

Learn, create, taste

Behind every great dish is a skillfully infused broth, a perfectly balanced stock or a precisely assembled sauce. More than a simple accompaniment, jus and sauces highlight the ingredients, lift the flavors and add depth to the dish. Cherished by Auguste Escoffier, who made the five “mother” sauces the pillar of French gastronomy, these formulations embody the art of detail. Alongside a Chef from the school, learn how to extract flavor from a carcass, balance a reduction or prolong cooking while preserving the finesse of a jus. Simple methods you can reproduce at home to enhance your dishes and delight your guests.

Sauces and jus, the soul of a dish

Chef's techniques

In cooking as in jewelry-making, it takes precise craft and technical mastery to bring out the best in the raw materials. This exclusive experience explores the profound links between these two meticulous arts, revealing the ethos shared by both Chefs and jewelry artisans. Between gastronomic cuisine and jewelry-making tradition, this unique experience honors the upkeep of two living professions, the passion for tradition and the sheer excellence of the craft.

Experience an immersive day between cuisine and jewelry, alongside a Chef from the Ecole Ritz Escoffier and artisans from L'ÉCOLE, School of Jewelry Arts

From the Chef to the Master Jeweler - Cooking class in Paris | Ecole Ritz Escoffier

In cooking as in jewelry-making, it takes precise craft and technical mastery to bring out the best in the raw materials. This exclusive experience explores the profound links between these two meticulous arts, revealing the ethos shared by both Chefs and jewelry artisans.

In the morning, push open the doors of the Ecole Ritz Escoffier and tie your Chef's apron for a cooking class with a Ritz Paris Chef. You'll prepare two recipes before sitting down to a tasting: a lunch accompanied by a wine and food pairing, and a dessert by the hotel's Pastry Chef. In the afternoon, head to L'ÉCOLE, School of Jewelry Arts for an immersion into the world of high-end jewelry making. In the intimacy of the workshops, you'll discover traditional skills such as wax carving, metal cutting and setting. At each stage, passionate jewelers share the traditional expertise that keeps this age-old craft alive. As at the Ritz Paris, the best materials are handled with precision and respect.

Two creative worlds in one day

For Chefs and jewelers alike, everything begins with the skills passed down and meticulously respected. Whether carving, seasoning, and dressing or sawing, filing, and setting - every movement is precise, every raw ingredient subject to fastidious examination. Like the jewelry creations of Van Cleef & Arpels - light, inspired by nature and imbued with movement - the kitchen, too, explores the poetry found in the material world. Edible flowers, delicate knife-cuts, see-though effects: you'll learn how to compose an expressive, balanced and refined plate, inspired by nature and the quality of the raw produce.

A taste for detail

From the Chef to the Master Jeweler

A few steps down a passage and you’re backstage at the Ritz Paris, kitchen side. Guided by a Chef from the Ecole Ritz Escoffier, you take your place around the work surface, ready to prepare a complete menu. First up is a seasonal dish in the great French culinary tradition: risotto, poultry, fish... then onto dessert, simple on the surface but technically demanding - such as rice pudding, roasted pineapple or salted butter caramel. The Sweet & savory classes are a privileged opportunity to acquire the techniques, flavor combinations and trade secrets of the great French pastry Chefs and cooks.

A course at the Ritz Paris to make a main dish and a dessert, beside a Chef from the Ecole Ritz Escoffier. On the program: professional techniques, flavors and presentation.

Sweet & savory workshop - Cooking class in Paris | Ecole Ritz Escoffier

Guided by a Chef from the Ecole Ritz Escoffier, you take your place around the work surface, ready to prepare a complete menu. First up is a seasonal dish in the great French culinary tradition: risotto, poultry, fish... then onto dessert, simple on the surface but technically demanding.

This Ecole Ritz Escoffier class teaches you two Chef’s recipes in a single experience, so there’s now no need to choose between a Chef's or pastry apron. The main requirement is a passion for gourmet food and the culinary arts that create it. Join us in the kitchens of the Ritz Paris, for this two-part course. The sessions involve a three- or four- hour workshop where we learn to create a main and dessert to take home. You'll be accompanied by a Chef from the school to make both recipes, learning the techniques used by professional Chefs.

A cooking and pastry-making class in Paris

Right in the center of Paris, this course celebrates the perfect combination of flavors. Conceived as a true gourmet experience, each session gives you the keys to accessible, easy-to-reproduce recipes that will delight your guests with your own Chef's menu experience. No need for three-Michelin-star techniques or gourmet ingredients: just accessible products, precise cooking skills and well-executed sauces. Guided by a Chef from the Ecole Ritz Escoffier, you'll learn to cook without overdoing it, to recognize a beautiful harmony of flavors, and to roast, glaze or coat with care. A sincere cuisine, rooted in the terroir, supported by the art of transmission.

The excellence of French cuisine

Sweet & savory

With the holidays just around the corner, the Ritz Paris welcomes you into its bustling kitchens for a private class designed around the work of iconic seasonal products: foie gras, scallops and free-range poultry. Guided by the expertise of a Chef from the school, revisit the great classics and explore new methods to get the most from them, before reproducing them at home to astound your guests. Working as part of a brigade, we’ll learn the moves, techniques and garnishes for which French gastronomy is renowned. In French and English, learn the culinary techniques and tricks of the trade of the great Chefs, and cook with noble ingredients, starting with foie gras. Our French holiday cooking class is waiting for you!

Learn to cook classic holiday dishes at the Ecole Ritz Escoffier: foie gras, truffles, poultry and Chef's methods.

Festive dishes and foie gras workshop - Cooking class in Paris | Ecole Ritz Escoffier

With the holidays just around the corner, the Ritz Paris welcomes you into its bustling kitchens for a private class designed around the work of iconic seasonal products: foie gras, scallops and free-range poultry.

You'll be welcomed into the hotel's professional kitchens in the heart of Paris, for a workshop led by a Chef from the Ecole Ritz Escoffier. Under their guidance, the course is available in several formats. In the three-hour class you’ll learn to prepare a starter and a main course, or a single course. The four-hour session lets you work on more technical recipes, from raw material to plate. Finally, the full day course teaches three recipes based on festive ingredients, before tasting your creations  in the heart of the Ritz Paris kitchens. The workshop takes place in a small group and features personalized guidance.

Festive cooking classes

During Christmas and New Year's Eve, the Ritz Paris lights up to celebrate the end of the year. In the hotel's kitchens, this magic is embodied in exceptional dishes featuring the best local produce. Black or white truffles, foie gras, lobster, free-range goose and duck: these festive must-haves are carefully selected from handpicked producers across France, or from responsible fishing. At the Ecole Ritz Escoffier, learn to work with these exceptional products with the rigor and creativity of the great Chefs, to create a festive menu that's as delicious as it is refined. On the program for your cooking workshop: working with hot or cold foie gras, precise cooking of shellfish, duck or goose, precision dosing of truffles, reduction of jus and gourmet sauces, or perhaps combining these festive flavors. To prepare a complete Christmas or New Year's Eve menu, a cooking class with a pastry workshop at the Ritz Paris makes the best next step. Revisit the must-have Yule log by mastering the techniques of a great pastry chef, and raise your culinary game all the way to dessert! All our private festive cooking workshops make unforgettable gifts for an apprentice Chef.

Paris is a gastronomic celebration

Festive dishes

Discover our cooking classes in Paris and choose the workshop that's right for you: patisserie, festive cooking, intensive course or gift card, led by the Chefs of the Ecole Ritz Escoffier.