Meats & poultry
- Cooking
Loading availabilities
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.
An à la carte meat cooking workshop
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.
Respect for the product, pride in the terroir
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.
Included in the session
Apron
An apron featuring the Ecole Ritz Escoffier logo.
Certificate of participation
Issued by the Ecole Ritz Escoffier as a souvenir.
Languages
All our classes are conducted in French and consecutively interpreted into English.
The kitchens
Cuisine Coquelin
Up to 10 participants
Cuisine Réjane
Up to 10 participants
More information
Courses are non-cancellable and non-refundable, but can be postponed up to 8 days before the scheduled date.
- The course is taught in French and interpreted into English.
- Some of the recipes are prepared in pairs.
- Courses are for adults only.
- To preserve the warm and intimate atmosphere of our classes, which accommodate a maximum of 10 participants, online bookings are limited to 4 guests per reservation. For any request exceeding 4 participants, a private session will be required. Our team will be delighted to assist you by phone or email.
- Any delay exceeding 15 minutes after the scheduled start time will result in the participant not being admitted, in order to ensure the smooth running of the class and to respect the experience of all attendees. In such cases, no rescheduling, refund, or credit shall be provided.