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Ecole Ducasse - Paris Studio

Discover the new Pastry Workshops this summer

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Wed 23 Sep

Parents and children : cooking with four hands !

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Wed 30 Sep

Teens in the kitchen

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Wed 30 Sep

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

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Wed 21 Oct

Immersion Ados : Chefs en herbes!

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Thu 22 Oct

pastry for teens

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Wed 28 Oct

Sortilèges en cuisine : L'Atelier d'Halloween pour Ados

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Wed 28 Oct

Teens coach on 3 mornings

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Thu 22 Oct

Parent+ ado = la cuisine à 4 mains pour les grands!

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Wed 16 Sep

Only two places left!

First lesson : poultry and meat

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Thu 17 Sep

First lesson : fish and shellfish

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Sat 19 Sep

First lesson: pizzas

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Sat 26 Sep

First lesson : brunch

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Sat 26 Sep

Only one place left!

For beginners

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Fri 02 Oct

First lesson: Pastas

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Fri 23 Oct

1st lesson : mushrooms !

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Thu 08 Oct

Première leçon : l'Italie

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Sat 19 Dec

Brunch : spécial fêtes !

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Fri 18 Sep

Only two places left!

3 star Mediterranean Cuisine

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Fri 18 Sep

Une Journée avec le chef Adrien De Crignis

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Wed 23 Sep

Prémium 3*

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Fri 23 Oct

Une journée avec Chef Geoffrey TURPIN

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Sat 10 Oct

3 star cooking : Alain Ducasse in Paris

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Thu 19 Nov

All about the "charcuterie" in 2 days !

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Wed 23 Sep

Cuisine 3* : Alain Ducasse dans le monde

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Thu 03 Dec

Only two places left!

Plein feu sur : l’apéritif dinatoire spécial fêtes !

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Wed 09 Dec

In depth 3 day class : Holiday cooking

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Wed 02 Dec

A special holiday

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Wed 27 Jan

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

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Wed 16 Sep

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

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Fri 18 Sep

Like in a restaurant : gravy and sauce techniques

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Sat 19 Sep

Technics : juices and sauces "inovative"

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Sat 19 Sep

La cuisine des bouchons Lyonnais

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Sat 19 Sep

First lesson: pizzas

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Fri 25 Sep

Only two places left!

Cooking with ingredients from the market

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Fri 25 Sep

I love Paris !

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Sat 03 Oct

Cocotte menu !

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Tue 06 Oct

Bistro Cuisine : "Spécial j'aime la Normandie"

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Thu 08 Oct

Bistro Cuisine : "Spécial j'aime la Bretagne"

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Fri 09 Oct

Like in a restaurant : carving and cooking techniques

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Sat 10 Oct

La cuisine de Tradition !

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Thu 15 Oct

All about Italian kitchen

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Thu 29 Oct

Bistro Cuisine : "Spécial j'aime La Savoie"

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Wed 25 Nov

All about fish and sea food

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Sat 28 Nov

Poultry and meat

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Thu 03 Dec

Fowl

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Tue 08 Dec

Le Bistrot!

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Sat 19 Dec

Brunch : spécial fêtes !

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Wed 02 Dec

A special holiday

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Wed 13 Jan

Les viandes!

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Thu 14 Jan

La cuisine de bistrot spécial "j'aime le Bordelais"

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Tue 26 Jan

Les Pâtes!

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Sat 19 Sep

First lesson: pizzas

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Thu 03 Dec

Fowl

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Thu 03 Dec

Only two places left!

Plein feu sur : l’apéritif dinatoire spécial fêtes !

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Wed 02 Dec

A special holiday

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Sat 19 Dec

Brunch : spécial fêtes !

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Tue 15 Sep

Wok food

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Fri 25 Sep

La cuisine végétale du chef: Alain Ducasse

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Sat 16 Jan

How to prepare your dish

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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.