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Ecole Ducasse - Paris Studio

Experience gastronomy like never before

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Sat 27 Apr

It's time for a snack !

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Wed 08 May

The little menu

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Sat 11 May

pastry for teens

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Sat 15 Jun

Only one place left!

Teens in the kitchen

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Wed 17 Jul

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

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Wed 17 Jul

Parents and children : cooking with four hands !

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Wed 14 Aug

In depth 3 day class : for kids !

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Wed 28 Aug

Teens coach on 3 mornings

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Thu 25 Apr

Only two places left!

First lesson: Lamb

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Thu 02 May

First lesson : fish and shellfish

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Tue 07 May

First lesson : vegetables

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Sat 11 May

First lesson : brunch

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Thu 16 May

First lesson : poultry and meat

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Fri 31 May

Première leçon : Batch cooking 100% Végétarien

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Thu 06 Jun

Batch cooking !

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Thu 06 Jun

First lesson: Pastas

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Fri 14 Jun

Only one place left!

La cuisine de Georgiana, de Marseille à Cotonou !

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Wed 17 Jul

First lesson: pizzas

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Thu 15 Aug

For beginners

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Thu 05 Sep

Tonight, I am organizing a cocktail party!

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Thu 25 Apr

All about Italian kitchen

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Thu 25 Apr

Only one place left!

3 star cuisine : haute cuisine evening

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Fri 26 Apr

All about fish and sea food

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Thu 02 May

3 star cooking in Monte Carlo

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Thu 02 May

Like in a restaurant : carving and cooking techniques

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Fri 03 May

3 star cooking : Alain Ducasse in Paris

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Fri 03 May

Like in a restaurant : gravy and sauce techniques

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Fri 03 May

How to prepare your dish

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Sat 04 May

Poultry and meat

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Fri 10 May

All about the "charcuterie" in 2 days !

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Sat 11 May

Cuisine 3* : Alain Ducasse dans le monde

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Fri 24 May

Technics : juices and sauces "inovative"

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Thu 30 May

First lesson : pastry technics

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Fri 14 Jun

Only one place left!

La cuisine de Georgiana, de Marseille à Cotonou !

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Thu 18 Jul

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

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Thu 12 Sep

Spotlight on…Lobster

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Tue 23 Apr

Regional cooking

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Tue 23 Apr

Bistro Cuisine : "Spécial j'aime la Bretagne"

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Thu 25 Apr

All about Italian kitchen

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Sat 27 Apr

Everything about stewed dishes

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Fri 10 May

Cooking with ingredients from the market

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Fri 10 May

Cocotte menu !

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Thu 30 May

Bistro Cuisine : "Spécial j'aime la Corse"

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Thu 06 Jun

Spotlight on...the dinner aperitif!

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Fri 14 Jun

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

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Fri 14 Jun

Only one place left!

La cuisine de Georgiana, de Marseille à Cotonou !

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Thu 20 Jun

I love Paris !

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Wed 17 Jul

First lesson: pizzas

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Thu 06 Jun

Spotlight on...the dinner aperitif!

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Fri 14 Jun

Only one place left!

La cuisine de Georgiana, de Marseille à Cotonou !

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Thu 27 Jun

All about strawberry

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Wed 17 Jul

First lesson: pizzas

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Thu 02 May

Wok food

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Fri 03 May

Nature: learn to cook simple and healthy recipes

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Sat 04 May

Cuisine « anti-waste »

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Thu 09 May

Vegetarian cuisine

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Fri 10 May

Tasty and gluten-free !

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Fri 17 May

The benefits of Mediterranean cuisine

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Fri 31 May

Première leçon : Batch cooking 100% Végétarien

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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.