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Ecole Ducasse - Paris Studio

Experience gastronomy like never before

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Wed 14 Aug

In depth 3 day class : for kids !

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Wed 21 Aug

Teens in the kitchen

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Wed 21 Aug

Parents and children : cooking with four hands : Tea-time !

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Thu 22 Aug

The little menu

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Wed 28 Aug

Teens coach on 3 mornings

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Wed 28 Aug

pastry for teens

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Wed 04 Sep

Parents and children : cooking with four hands !

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Wed 30 Oct

It's Hallowen : Trick or treat?

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Sat 16 Nov

It's time for a snack !

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Sat 14 Dec

Teens in the kitchen ! special christmas

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Wed 14 Aug

First lesson : poultry and meat

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Wed 14 Aug

First lesson : vegetables

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Thu 15 Aug

Only two places left!

For beginners

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Thu 15 Aug

First lesson: Pastas

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Thu 15 Aug

First lesson : fish and shellfish

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Thu 22 Aug

Batch cooking !

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Sat 24 Aug

First lesson : brunch

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Tue 27 Aug

Première leçon : Batch cooking 100% Végétarien

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Fri 20 Sep

First lesson: pizzas

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Wed 02 Oct

1st lesson : mushrooms !

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Thu 28 Nov

Tonight, I am organizing a cocktail party!

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Sat 07 Dec

Brunch : spécial fêtes !

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Wed 07 Aug

3 star cooking : Alain Ducasse in Paris

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Thu 15 Aug

3 star Mediterranean Cuisine

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Wed 14 Aug

3 star cuisine : haute cuisine evening

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Fri 02 Aug

Like in a restaurant : carving and cooking techniques

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Sat 17 Aug

All about fish and sea food

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Sat 17 Aug

First lesson : pastry technics

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Sat 17 Aug

Only one place left!

How to prepare your dish

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Tue 30 Jul

Cuisine 3* : Alain Ducasse dans le monde

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Wed 21 Aug

Poultry and meat

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Thu 22 Aug

In depth 3-day class : The essentials for cooking and baking

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Thu 22 Aug

All about Italian kitchen

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Sat 10 Aug

Technics : juices and sauces "inovative"

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Tue 03 Sep

Like in a restaurant : gravy and sauce techniques

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Thu 12 Sep

Spotlight on…Lobster

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Fri 04 Oct

Foie gras

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Thu 14 Nov

A special holiday

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Thu 21 Nov

All about the "charcuterie" in 2 days !

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Thu 28 Nov

Plein feu sur : l’apéritif dinatoire spécial fêtes !

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Thu 19 Dec

In depth 3 day class : Holiday cooking

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Sat 17 Aug

Bistro Cuisine : "Spécial j'aime la Corse"

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Thu 22 Aug

All about Italian kitchen

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Thu 22 Aug

Spotlight on...the dinner aperitif!

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Thu 29 Aug

Regional cooking

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Fri 06 Sep

Cooking with ingredients from the market

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Tue 03 Sep

Bistro Cuisine : "Spécial j'aime le Pays Basque"

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Fri 20 Sep

First lesson: pizzas

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Tue 24 Sep

Everything about stewed dishes

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Tue 01 Oct

Bistro Cuisine : "Spécial j'aime la Normandie"

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Fri 04 Oct

Bistro Cuisine : "Spécial j'aime la Bretagne"

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Tue 08 Oct

Cocotte menu !

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Sat 10 Aug

I love Paris !

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Wed 16 Oct

Bistro Cuisine : "Spécial j'aime La Savoie"

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Thu 24 Oct

Fowl

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Fri 04 Oct

Foie gras

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Thu 14 Nov

A special holiday

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Sat 07 Dec

Brunch : spécial fêtes !

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Thu 15 Aug

All about strawberry

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Thu 22 Aug

Spotlight on...the dinner aperitif!

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Fri 20 Sep

First lesson: pizzas

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Thu 24 Oct

Fowl

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Fri 04 Oct

Foie gras

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Thu 14 Nov

A special holiday

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Thu 28 Nov

Plein feu sur : l’apéritif dinatoire spécial fêtes !

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Sat 07 Dec

Brunch : spécial fêtes !

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Tue 13 Aug

The benefits of Mediterranean cuisine

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Sat 17 Aug

Vegetarian cuisine

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Tue 27 Aug

Première leçon : Batch cooking 100% Végétarien

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Fri 30 Aug

Cuisine « anti-waste »

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Fri 30 Aug

Nature: learn to cook simple and healthy recipes

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Fri 16 Aug

Wok food

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Testimonials

“What a welcome! The sharing, the conviviality and the good mood were all there. The chef adapted to the level of all the members of the group and took the time to answer our questions. A delight.”

Marc-Antoine G.

“I love viennoiseries but I always thought that it was complicated to make. I wanted to take up the challenge and in just 4 hours I learned how to make croissants, pains au chocolat, brioches, etc. The chef Anne-Cécile was always attentive and we spent a delicious moment. I will come back for sure!”

Cécile S.

“What a pleasant moment spent at Ecole Ducasse - Paris Studio! Pierre-Charles, the sommelier, shared with us his knowledge on Bordeaux wines always with humility and pedagogy. And the wines we tasted were excellent!”

Solène F.

“Friendly chefs, detailed recipes, you learn a lot of tips that are also useful for other desserts.”

Cécile D.

“As an amateur and passionate cook, I have been offered a half-day "Like a Chef" course, and I am delighted. The chef was available and professional. We observe, we learn and we cook! I recommend and look forward to the next class.”

Samy G.

“A great experience! I took the "Spotlight on Pasta" class with Chef Antonio Cortes who guided us through the recipe. We peeled, cut, sliced the vegetables and prepared the lobsters before making our own ravioli. The class went by quickly but the result was perfect.”

Caroline C.