Plated desserts
- Pastry
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Take your place behind the stoves at the Ecole Ritz Escoffier to create a restaurant-level plated dessert. Slip on your pastry Chef's apron, step into the kitchen, and learn to master the professional techniques of fine dining. We'll work with volumes, textures, and contrasts, as well as pairing ingredients, flavors and temperatures such as hot/cold and frozen/warm. Vanilla rice pudding, chocolate cake, coconut emulsion, or caramel sauce - each recipe promises to awaken your taste buds. This class combines precision and creativity to enable you to prepare a fancy plated dessert worthy of the finest restaurants. An experience as delicious as it’s memorable, ending with a private tasting and chat with one of our teaching Chefs.
Step into a Chef’s shoes
For four unforgettable hours, discover the secrets of French pastry-making by creating a chocolate or cream plated dessert - or perhaps one with strawberries, peaches, or other seasonal fruit - in the kitchens of the Ritz Paris. The class is held in small groups, delivered mainly in French and interpreted into English. It offers personalized guidance to help each participant create a perfectly balanced, beautifully presented plated dessert. You’ll be working in an environment that, in the tradition of fine French restaurants, is both demanding and highly supportive. Just like the great pastry Chefs, you’ll get to taste your creation at the end of the class, in line with the profession’s conventions. A unique immersion in the world of fine French desserts.
The art of presentation on the plate
Unlike a traditional cake, fruit tart or other sweet treat, the modern plated dessert only truly exists once arranged on the plate. From soufflés to French toast, a revisited île flottante or deconstructed apple pie, each element is prepared separately, then meticulously assembled directly onto the plate. This format allows for great creative freedom and encourages the reinterpretation of classics: an apple pie becomes a mousse, a sorbet becomes a cream or emulsion, a crunchy topping transforms into a biscuit. Discover the presentation techniques that transform a recipe into a visual masterpiece. Whether a spring plated dessert with raspberries, a winter flavor creation with apples or pears or something else, you'll learn to combine precision, balance, and originality in the prestigious setting of the Ritz Paris.
The origins of plated desserts
Before the 1960s, desserts were presented on a trolley - the emphasis more on variety than the creativity of the pastry Chefs. When the fine dining scene moved to forming fancy desserts straight onto the plate in the 1970s, it marked a turning point in French pastry-making. Designed as an individual creation and assembled to order, the modern plated dessert combines aesthetics, textures, and contrasts. Gradually, these desserts moved away from entirely sweet ingredients and began to explore new horizons. Vegetal, acidic, salty, even smoky, today's desserts play on unexpected flavor combinations. Each composition becomes a canvas for expression, where techniques and flavors come together, elevating modern plated desserts to the rank of contemporary culinary art.
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.
- For one-day courses, lunch is not included and a one-hour break is allowed for.
- 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.