Ecole Ritz Escoffier

At the Ritz Paris, a school lives in the heart of our kitchens. Our Ecole is unique in the world, a place where French know-how is taught to aspiring…
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Christmas Yule log
Unleash your inner pastry chef this holiday season with our talented Chefs at @ecole_ritzescoffier! 💫 Join @martin_millouet_ and learn how to create your very own Christmas Yule log to dazzle your guests. 🎄 Or else: why not surprise your loved ones with the gift of culinary expertise? With a cooking or baking class at Ecole Ritz Escoffier, they’ll soon be masters in the art of gourmet cuisine. 🎁 #ritzparis #leritzcestparis #ecoleritzescoffier #pastryschool #ecoledecuisine #coursdecuisine
Are you a chocolate enthusiast? ✨ We certainly are at the Ritz Paris, especially at @ecole_ritzescoffier, where our talented chefs expertly work with chocolate in various forms: offering classes for delectable desserts, exquisite decorations, and indulgent snacks. 💫 Snacks, Cooking, Cake, Desserts, Chef, Ritz, Indulge, The Ritz Paris
Chef Olivier Lainé
Are you a chocolate enthusiast? ✨ We certainly are at the Ritz Paris, especially at @ecole_ritzescoffier, where our talented chefs expertly work with chocolate in various forms: offering classes for delectable desserts, exquisite decorations, and indulgent snacks. 💫
Flashback to a delicious dish prepared by Chef Jérême Coindre during one of our culinary training sessions: pheasant confit and heritage vegetables on chestnut shortbread with truffles, aged mimolette cheese and wildfowl glaze. Pheasant, Chestnut, Heritage, Wildfowling, Delicious
Ecole Ritz Escoffier
Flashback to a delicious dish prepared by Chef Jérême Coindre during one of our culinary training sessions: pheasant confit and heritage vegetables on chestnut shortbread with truffles, aged mimolette cheese and wildfowl glaze.
Entremets noix de coco et pomme granny par le Chef Martin Millouet. - Coconut and Granny Apple Entremets by Chef Martin Millouet. S Pic, Coconut, Apple
Entremets noix de coco et pomme granny
Entremets noix de coco et pomme granny par le Chef Martin Millouet. - Coconut and Granny Apple Entremets by Chef Martin Millouet.
Before / After. Give Chef Martin Millouet clementines, he turns them into a delicious jam. Best of all: you can learn to do the same in our pastry classes. Jam, Pastry, Clementines
Ecole Ritz Escoffier
Before / After. Give Chef Martin Millouet clementines, he turns them into a delicious jam. Best of all: you can learn to do the same in our pastry classes.
Ecole Ritz Escoffier
Grab your apron and get ready to reach new creative heights at the Ecole Ritz Escoffier culinary school, in the heart of the legendary kitchens at the Ritz Paris. Whether you’re a novice or a seasoned professional, come and share in some of our Chefs’ best-kept secrets. 💫 Black Forest – by our Chef Olivier Lainé
Throwback Christmas! Make ours a pure blend of crispiness and delicacy, in chocolate, puffed rice and cardamom caramel. How about you? With Chef Martin Millouet. Caramel, Delicacy, Pure Products, Cardamom, Puffed Rice
Ecole Ritz Escoffier
Throwback Christmas! Make ours a pure blend of crispiness and delicacy, in chocolate, puffed rice and cardamom caramel. How about you? With Chef Martin Millouet.
Give into the temptation of a rum-soaked fruit baba by Chef Olivier Laine — a true masterpiece that's like a one-way ticket to an exotic paradise. Fruit, Rum, Exotic, True, Masterpiece, Ticket
Ecole Ritz Escoffier
Give into the temptation of a rum-soaked fruit baba by Chef Olivier Laine — a true masterpiece that's like a one-way ticket to an exotic paradise.
Before / After. How to tackle this winter vegetable? Chef Jérôme Coindre suggests a delicious hake with hazelnut butter and roasted, peppered pork belly accompanied by velvety fondant leeks. Pork, Winter, Fondant, Roast, Leeks, Winter Vegetables
Ecole Ritz Escoffier
Before / After. How to tackle this winter vegetable? Chef Jérôme Coindre suggests a delicious hake with hazelnut butter and roasted, peppered pork belly accompanied by velvety fondant leeks.
Master the Art of Pastry. ✨
Our Chefs at the Ecole Ritz Escoffier teach you how to bake your own Christmas yule log cake. Fall for the crisped rice crunch covered by a delicious chocolate chip sponge cake, chocolate ‘cremeux’, gourmet cardamom-scented caramel and a light chocolate mousse. 🎄 Or delight your loved ones with a cooking or baking class at the Ecole Ritz Escoffier. 🎁 Video with Chef Martin Millouet.
Ecole Ritz Escoffier
Filet de maquereau à l'unilatéral, avocat grillé, coulis de poivron et piment doux par le Chef Jérôme Coindre. - Unilateral mackerel fillet, grilled avocado, pepper and sweet pepper coulis by Chef Jérôme Coindre.
Art of Pastry.
Charlotte chocolat au lait et poire William par le Chef Olivier Lainé. - Milk chocolate charlotte and William pear by Chef Olivier Lainé.
Tartare de thon blanc et fenouil, gel de poivron rouge et menthe poivrée par le Chef Jérôme Coindre. - White tuna and fennel tartare, red pepper and peppermint gel by Chef Jérôme Coindre.
Ecole Ritz Escoffier
Tartare de thon blanc et fenouil, gel de poivron rouge et menthe poivrée par le Chef Jérôme Coindre. - White tuna and fennel tartare, red pepper and peppermint gel by Chef Jérôme Coindre.
In The Heart, Place Vendome, Instagram Posts, Luxury Hotel
Selle de chevreuil, tonnelets de charlotte façon boulangère, purée Saint Germain, sauce poivrade par le Chef Jérôme Coindre. - Saddle of venison, bakery-style charlotte barrels, Saint Germain mash, pepper sauce by Chef Jérôme Coindre.
Ecole Ritz Escoffier
Selle de chevreuil, tonnelets de charlotte façon boulangère, purée Saint Germain, sauce poivrade par le Chef Jérôme Coindre. - Saddle of venison, bakery-style charlotte barrels, Saint Germain mash, pepper sauce by Chef Jérôme Coindre.