Focus on a seasonal product
- Pastry
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Every great dessert starts with a core raw ingredient. Understanding it, transforming it, refining it: there lies the skill of a good pastry chef. In this class you'll work with the raw material in all its forms: infused, roasted, whipped, extracted... from the soft biscuit to the cookie, via the financier and the crème diplomate, each preparation will introduce you to the balance of tastes and the variety of textures.
An immersive 3-hour workshop
Delivered in French and consecutively translated into English as required by the group, this workshop dives into the world of pastry-making alongside a Chef from the Ecole Ritz Escoffier. A short, intensive format to explore a seasonal ingredient, in the heart of the Ritz Paris kitchens.
Taste, the origin story
Product selection leaves nothing to chance. Season after season, the school favors raw materials grown from sustainable agriculture by committed producers. Working right next to the hotel kitchens, you'll discover how to fine-tune the balance between sugar, acidity and bitterness. An opportunity to reveal all the flavors of a unique ingredient, thanks to French pastry-making expertise. A true sensory immersion.
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 translated into English.
The kitchens
Cuisine Coquelin
Up to 10 participants
Melba pastry laboratory
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 translated 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.
- For reservations of more than 4 people, please contact us by telephone or e-mail.