RITZ PARIS * * * * *
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Elegant, refined, luxurious hotel with a Chanel spa, a swimming pool, starred restaurants and a bar prized for its cocktails.
The famous hotel on Place Vendôme lives up to its reputation: elegant, luxurious and refined without being flashy. The scenery is grandiose but the intimacy remains hushed. The classicism of the French art of living is present on all levels. The Prestige Suites recall the unique worlds of famous guests such as Marcel Proust, Frédéric Chopin, Coco Chanel or the Duke and Duchess of Windsor. Each of these figures has its own furniture and decoration, not to mention the breathtaking view of Place Vendôme. Technology is also important without breaking the style: mirrors hide screens and Louis XVI desks hide all the connectivity... The spa is the first in the world to be branded Chanel and the 17 x 8 metre swimming pool is one of the most beautiful in Parisian hotels. The Gallery brings together 95 showcases, a concept store and several boutiques, including the unmissable Boutique Ritz Paris. The kitchens have been entrusted to Chef Nicolas Sale and guests have the choice between the Bar Vendôme, a French-style brasserie, the Ritz Bar which offers cocktails and small dishes to share and the two gourmet and starred restaurants of L'Espadon. At the Hemingway Bar, in an intimate and arty atmosphere, you can taste the incredible creations of chef barman Colin Peter Field, which have become a world reference among cocktail lovers.
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L'endroit est superbe bien sûr, les cuisines aussi, très impressionnant de voir tout ce matos et cette organisation avec tout ce monde dans les cuisines.
Pour le cours nous avions une salle à part pour les 9 élèves et le chef.
Pour 'a faire courte, le cours était sympa, on apprend beaucoup de choses, des techniques et astuces de cuisine, et le résultat était très bon (ris de veau et canette).
En revanche je regrette d'avoir finalement assez peu manipulé pendant le cours. On a coupé des légumes et cuit les ris de veau mais la plupart des autres cuissons étaient gérées directement par le chef.
Au final une bonne expérience mais je reste un peu sur ma faim (pun intended)