Where The Best Chefs Train

Grilled Black Pepper Shrimp on a Stick

Leeks Vinaigrette with Anchovies and Eggs

Lamb and Butternut Squash Couscous

Chocolate and Coffee Tart with Condensed Milk Ice Cream

Grilled eggplant and pesto tart

Cauliflower Soup with Pan-Seared Scallops

Pan-Fried Arctic Char with Ratatouille 


Double Lemon Tart

Smoked Trout Tostados with Green Sauce and Potatoes

Crab Soup with Shrimp Dumplings and Sea Asparagus

Grilled Lamb Leg with Molé, Roast Cauliflower, Lentils and Chickpea Fritters

Pineapple and Mango Tart, Granny Smith Ice Cream

Chicken Samosas with Charred Pepper and Galangal Salsa

Cauliflower Soup with Pan-Seared Scallops

Grilled Quail with Smoked Chili Sauce, Lentils, Mushrooms and Bacon

Spice Cake with Espresso Dark Rum Ice Cream

Empanada with Chorizo and Romesco Sauce

Roast Beetroot Terrine with Arugula and Goat Cheese Croquettes

Cured Pork Loin with Fennel Gratin, caramelized Onion and apple relish

Red wine Poached Figs, Little Financier and Blue Cheese

Grilled Calves Heart Pastrami, Celery Root Rémoulade and BBQ Sauce

Arugula and Parmesan Salad, Lemon Vinaigrette

Chicken Breast, Fingerling Potatoes, Smoked Celery Root Purée, Citrus Sauce Apple Strudel with Lemon Ice Cream

Grilled Basil Chicken, Mango Slaw

Warm Shrimp Salad with Curry Peanut Vinaigrette

Braised Short Rib Burgundy-Style, Pearl Onions and Bacon

Pain Perdu with Pineapple

Charred Chili-Rubbed Beef Skewers with Thai Basil Dipping Sauce

Grilled Sweet Potato, Shaved Fennel, Goat Gouda, Lemon and Dill

Duck Confit with Japanese Braised Eggplant, Crushed Potatoes and Chimichuri

Passion Fruit Baba, White Chocolate, Coriander, Green Apple Ice

Chicken Leg and Chicken Skin, Mango Chutney

Belgium Endive and Radicchio with Cauliflower couscous, Quail Egg and White Anchovies

Grilled Lamb Shank, Fingerling Potatoes with Lemon, Pickled Mushrooms and Red Wine Béarnaise

Almond Panna Cotta with Almond Sorbet, Beet Paper

Crispy sweetbreads with Fire-roasted tomato chipotle salsa

Pistou vegetable soup with mussels

Pan-Fried Pickerel with Curried Celeriac

Bitter Chocolate, Roasted Hazelnut Torte

Duck Confit Samosas with Mushrooms, Burnt Bread Sauce

Striped Beetroot with Smoked Cheddar, Beet Juice and Raspberry Vinaigrette

Poached Trout with Provençal Vegetables and Sauce Maltaise

Chocolate Tart

Gargouillou of Seasonal Vegetables

Fried Bread and Albacore Tuna with Purslane, Arugula and Mache

Grilled Duck Breast with Spinach and Hazelnut Cream

Chocolat Coulant, Iced Double Cream, Coffee and Milk Powder

Shrimp Dumplings in Fragrant Lemongrass Broth

Crunchy Fried Squid Salad

Charred Sirloin with Soy, Garlic, Coriander and Steamed Spicy Eggplant

Coconut Panna Cotta

You are invited to an evening of enchantment. Step back in time to 1906 Paris and join us for an elegant evening of Escoffier at the Ritz. Guests will be treated to an exceptional eight-course fine dining experience with wine pairings held in support of Stratford Chefs School’s International Chef in Residence Program.

Seating is limited and must be booked in advance.

View Details & Purchase Tickets

“Good food is the foundation of genuine happiness.”
-Georges Auguste Escoffier

Marrowbones Cultivateur

Seafood Smorgasbord

Lamb Paloise

Rum-Raisin Panna Cotta

Jerusalem Artichoke Soup with Sage-Garlic Croutons

Sablefish Paupiette with Syrah Sauce

Chestnut Crusted Loin of Venison with Spiced Braised Rutabaga

Baked Apple Tart with Hazelnut Biscuit and Ginger Ice Cream