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Ecole Ducasse - Paris Studio

Experience gastronomy like never before

Discover our classes

Sat 30 Sep

Only one place left!

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

Wed 11 Oct

It's time for a snack !

Sat 21 Oct

Only one place left!

pastry for teens

Wed 25 Oct

In depth 3 day class : for kids !

Wed 25 Oct

Teens in the kitchen

Sat 28 Oct

It's Hallowen : Trick or treat?

Wed 18 Oct

Only one place left!

Parents and children : cooking with four hands !

Thu 15 Feb

The little menu

Wed 21 Feb

Teens coach on 3 mornings

Thu 28 Sep

Only one place left!

First lesson : fish and shellfish

Wed 04 Oct

First lesson : vegetables

Fri 06 Oct

First lesson : pastry technics

Wed 11 Oct

Only one place left!

First lesson : poultry and meat

Thu 12 Oct

For beginners

Fri 13 Oct

Only one place left!

Batch cooking !

Sat 04 Nov

First lesson : brunch

Tue 07 Nov

First lesson: Pastas

Fri 10 Nov

First lesson: pizzas

Fri 15 Dec

Only two places left!

Brunch : spécial fêtes !

Fri 15 Mar

First lesson: Lamb

Fri 29 Sep

Only one place left!

All about the "charcuterie" in 2 days !

Fri 29 Sep

Like in a restaurant : gravy and sauce techniques

Thu 05 Oct

Only two places left!

3 star cuisine : haute cuisine evening

Fri 06 Oct

Technics : juices and sauces "inovative"

Fri 06 Oct

All about Italian kitchen

Wed 11 Oct

3 star cooking in Monte Carlo

Thu 12 Oct

Poultry and meat

Sat 14 Oct

Only one place left!

All about fish and sea food

Thu 19 Oct

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

Thu 02 Nov

Like in a restaurant : carving and cooking techniques

Wed 08 Nov

3 star cooking : Alain Ducasse in Paris

Fri 10 Nov

Foie gras

Sat 02 Dec

A special holiday

Fri 08 Dec

How to prepare your dish

Thu 14 Dec

In depth 3 day class : Holiday cooking

Thu 28 Sep

Everything about stewed dishes

Fri 06 Oct

All about Italian kitchen

Fri 13 Oct

Cooking with ingredients from the market

Tue 17 Oct

Cocotte menu !

Wed 18 Oct

Bistro Cuisine : "Spécial j'aime la Bretagne"

Thu 19 Oct

I love Paris !

Fri 10 Nov

Foie gras

Fri 10 Nov

First lesson: pizzas

Tue 14 Nov

Bistro Cuisine : "Spécial j'aime La Savoie"

Wed 15 Nov

Regional cooking

Sat 28 Oct

Spotlight on...the dinner aperitif!

Fri 17 Nov

Fowl

Sat 02 Dec

A special holiday

Fri 15 Dec

Only two places left!

Brunch : spécial fêtes !

Thu 01 Feb

Bistro Cuisine : "Spécial j'aime la Normandie"

Fri 10 Nov

Foie gras

Fri 10 Nov

First lesson: pizzas

Sat 28 Oct

Spotlight on...the dinner aperitif!

Fri 17 Nov

Fowl

Sat 18 Nov

All about oriental pastry

Sat 02 Dec

A special holiday

Fri 15 Dec

Only two places left!

Brunch : spécial fêtes !

Fri 15 Dec

Spotlight on " Truffle"

Wed 14 Feb

Saint Valentine cooking for two

Wed 27 Sep

The benefits of Mediterranean cuisine

Fri 29 Sep

Nature: learn to cook simple and healthy recipes

Thu 05 Oct

Tasty and gluten-free !

Fri 13 Oct

Cuisine « anti-waste »

Fri 06 Oct

Vegetarian cuisine

Thu 21 Dec

Wok food

Discover special offers

27 septembre 2023

Les bienfaits de la cuisine méditerranée

28 septembre 2023

Tout sur les plats mijotés !

28 septembre 2023

Techniques de pâtisserie : Viennoiseries et brioches

29 septembre 2023

Nature : cuisinez simple, sain et bon !

Give the gift of gastronomy

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Corporate Events

Share unique moments and bring a taste of the unexpected to your events.

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.