Ecole Ducasse - Paris Studio

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Discover our classes

Wed 16 Apr

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

Wed 14 May

Parents and children : cooking with four hands !

Fri 21 Mar

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First lesson: Pastas

Fri 21 Mar

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First lesson : poultry and meat

Sat 22 Mar

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First lesson : brunch

Fri 28 Mar

For beginners

Fri 21 Mar

First lesson : fish and shellfish

Thu 10 Apr

La cuisine végétale du chef: Alain Ducasse

Fri 16 May

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First lesson: pizzas

Tue 01 Apr

Prémium 3* - Soir

Fri 04 Apr

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3 star Mediterranean Cuisine

Sat 12 Apr

Cuisine 3* : Alain Ducasse dans le monde

Sat 12 Apr

Technics : juices and sauces "inovative"

Fri 11 Apr

3 star cooking : Alain Ducasse in Paris

Thu 17 Apr

All about Italian kitchen

Fri 18 Apr

Only two places left!

Like in a restaurant : gravy and sauce techniques

Thu 24 Apr

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

Fri 25 Apr

Like in a restaurant : carving and cooking techniques

Fri 16 May

Poultry and meat

Thu 29 May

All about the "charcuterie" in 2 days !

Fri 25 Apr

All about fish and sea food

Sat 07 Jun

How to prepare your dish

Fri 28 Mar

Bistro Cuisine : "Spécial j'aime la Bretagne"

Tue 01 Apr

I love Paris !

Fri 04 Apr

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Cooking with ingredients from the market

Fri 04 Apr

Bistro Cuisine : "Spécial j'aime la Corse"

Fri 11 Apr

Cocotte menu !

Thu 17 Apr

All about Italian kitchen

Thu 24 Apr

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

Fri 16 May

Only one place left!

First lesson: pizzas

Tue 20 May

Regional cooking

Thu 03 Jul

Spotlight on...the dinner aperitif!

Fri 09 May

All about strawberry

Fri 16 May

Only one place left!

First lesson: pizzas

Thu 03 Jul

Spotlight on...the dinner aperitif!

Tue 20 May

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.