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Ecole Ducasse - Paris Studio

Discover the new Pastry Workshops this summer

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Wed 02 Dec

Parents and children : cooking with four hands !

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Wed 25 Nov

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

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Wed 13 Jan

pastry for teens

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Wed 10 Feb

Immersion Ados : Chefs en herbes!

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Wed 27 Jan

Teens in the kitchen

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Wed 17 Feb

Teens coach on 3 mornings

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Wed 20 Jan

Parent + Ado = la pâtisserie à 4 mains pour les grands!

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Sat 28 Nov

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First lesson : brunch

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Fri 04 Dec

First lesson: Pastas

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Sat 05 Dec

Première leçon : l'Italie

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Wed 09 Dec

1st lesson : mushrooms !

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Thu 10 Dec

First lesson : fish and shellfish

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Fri 11 Dec

For beginners

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Fri 11 Dec

First lesson: pizzas

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Wed 02 Dec

First lesson : poultry and meat

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Sat 19 Dec

Brunch : spécial fêtes !

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Thu 19 Nov

All about the "charcuterie" in 2 days !

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Fri 20 Nov

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3 star Mediterranean Cuisine

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Sat 21 Nov

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Cuisine 3* : Alain Ducasse dans le monde

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Thu 03 Dec

3 star cooking : Alain Ducasse in Paris

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Wed 09 Dec

In depth 3 day class : Holiday cooking

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Tue 15 Dec

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Plein feu sur : l’apéritif dinatoire spécial fêtes !

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Sat 19 Dec

A special holiday

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Tue 05 Jan

Prémium 3*

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Wed 27 Jan

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

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Thu 19 Nov

I love Paris !

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Thu 03 Dec

Fowl

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Fri 04 Dec

Cooking with ingredients from the market

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Tue 08 Dec

Les Bistrots !

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Wed 09 Dec

Technics : juices and sauces "inovative"

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Fri 11 Dec

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Bistro Cuisine : "Spécial j'aime La Savoie"

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Fri 11 Dec

First lesson: pizzas

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Wed 16 Dec

Bistro Cuisine : "Spécial j'aime la Bretagne"

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Wed 18 Nov

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Bistro Cuisine : "Spécial j'aime la Normandie"

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Sat 19 Dec

A special holiday

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Sat 19 Dec

Brunch : spécial fêtes !

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Thu 07 Jan

Like in a restaurant : gravy and sauce techniques

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Fri 08 Jan

All about fish and sea food

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Wed 13 Jan

Les viandes!

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Tue 19 Jan

Les Pâtes!

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Sat 23 Jan

La cuisine des bouchons Lyonnais

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Fri 22 Jan

Poultry and meat

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Sat 23 Jan

All about Italian kitchen

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Sat 30 Jan

La cuisine de Tradition !

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Wed 10 Mar

Les poissons !

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Sat 20 Mar

Cocotte menu !

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Sat 27 Mar

Like in a restaurant : carving and cooking techniques

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Thu 03 Dec

Fowl

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Fri 11 Dec

First lesson: pizzas

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Tue 15 Dec

Only one place left!

Plein feu sur : l’apéritif dinatoire spécial fêtes !

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Sat 19 Dec

A special holiday

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Sat 19 Dec

Brunch : spécial fêtes !

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Thu 07 Jan

Spotlight on " Truffle"

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Fri 18 Dec

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Wok food

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Sat 16 Jan

How to prepare your dish

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Sat 16 Jan

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La cuisine végétale du chef: Alain Ducasse

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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.