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Ecole Ducasse - Paris Studio

Experience gastronomy like never before

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Wed 25 Sep

The little menu

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Wed 25 Sep

Teens in the kitchen

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Wed 23 Oct

pastry for teens

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Wed 23 Oct

It's time for a snack !

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Wed 30 Oct

It's Hallowen : Trick or treat?

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Sat 14 Dec

Teens in the kitchen ! special christmas

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Fri 20 Sep

First lesson: pizzas

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Sat 28 Sep

Only one place left!

First lesson : fish and shellfish

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Tue 01 Oct

First lesson : vegetables

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Wed 02 Oct

1st lesson : mushrooms !

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Wed 02 Oct

First lesson : poultry and meat

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Thu 03 Oct

For beginners

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Fri 04 Oct

Batch cooking !

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Sat 12 Oct

First lesson : brunch

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Wed 30 Oct

First lesson: Pastas

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Sat 21 Dec

Brunch : spécial fêtes !

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Wed 18 Sep

Technics : juices and sauces "inovative"

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Thu 19 Sep

Poultry and meat

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Fri 20 Sep

3 star Mediterranean Cuisine

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Fri 20 Sep

Like in a restaurant : carving and cooking techniques

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Thu 26 Sep

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

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Thu 03 Oct

3 star cuisine : haute cuisine evening

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Thu 10 Oct

All about fish and sea food

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Fri 11 Oct

First lesson : pastry technics

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Fri 11 Oct

How to prepare your dish

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Fri 11 Oct

All about Italian kitchen

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Tue 15 Oct

3 star cooking : Alain Ducasse in Paris

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Fri 18 Oct

Like in a restaurant : gravy and sauce techniques

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Tue 22 Oct

Cuisine 3* : Alain Ducasse dans le monde

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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

Spotlight on…Lobster

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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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Fri 20 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

Only two places left!

Everything about stewed dishes

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Thu 26 Sep

Spotlight on...the dinner aperitif!

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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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Wed 09 Oct

Regional cooking

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Fri 11 Oct

All about Italian kitchen

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Wed 16 Oct

Bistro Cuisine : "Spécial j'aime La Savoie"

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Tue 17 Sep

I love Paris !

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Thu 24 Oct

Fowl

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Fri 04 Oct

Foie gras

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Fri 08 Nov

Cooking with ingredients from the market

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Thu 14 Nov

A special holiday

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Sat 21 Dec

Brunch : spécial fêtes !

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Fri 20 Sep

First lesson: pizzas

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Thu 26 Sep

Spotlight on...the dinner aperitif!

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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 21 Dec

Brunch : spécial fêtes !

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Thu 26 Sep

The benefits of Mediterranean cuisine

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Thu 03 Oct

Cuisine « anti-waste »

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Sat 05 Oct

Vegetarian cuisine

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Thu 10 Oct

Only two places left!

Nature: learn to cook simple and healthy recipes

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Sat 26 Oct

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.