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Ecole Ducasse - Paris Studio

Experience gastronomy like never before

Discover our classes

Sat 09 Dec

Only one place left!

It's time for a snack !

Fri 05 Jan

Only one place left!

Teens in the kitchen

Wed 14 Feb

In depth 3 day class : for kids !

Wed 14 Feb

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

Thu 15 Feb

The little menu

Wed 21 Feb

Teens coach on 3 mornings

Thu 22 Feb

Parents and children : cooking with four hands !

Wed 10 Apr

pastry for teens

Fri 22 Dec

Batch cooking !

Fri 12 Jan

First lesson : poultry and meat

Fri 12 Jan

First lesson: pizzas

Tue 16 Jan

First lesson : vegetables

Wed 17 Jan

First lesson : fish and shellfish

Thu 18 Jan

First lesson: Pastas

Fri 19 Jan

For beginners

Sat 20 Jan

First lesson : brunch

Wed 03 Jan

First lesson : pastry technics

Fri 15 Mar

First lesson: Lamb

Sat 30 Mar

Première leçon : Batch cooking 100% Végétarien

Wed 06 Dec

Technics : juices and sauces "inovative"

Sat 09 Dec

Only two places left!

3 star cooking in Monte Carlo

Tue 12 Dec

Only one place left!

Like in a restaurant : gravy and sauce techniques

Thu 14 Dec

Like in a restaurant : carving and cooking techniques

Thu 14 Dec

Only two places left!

In depth 3 day class : Holiday cooking

Wed 20 Dec

A special holiday

Thu 21 Dec

3 star cooking : Alain Ducasse in Paris

Thu 04 Jan

3 star cuisine : haute cuisine evening

Thu 11 Jan

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

Fri 12 Jan

How to prepare your dish

Sat 20 Jan

Only one place left!

All about fish and sea food

Wed 24 Jan

Poultry and meat

Fri 16 Feb

Cuisine 3* : Alain Ducasse dans le monde

Sat 23 Dec

All about Italian kitchen

Fri 22 Mar

All about the "charcuterie" in 2 days !

Wed 06 Dec

Regional cooking

Thu 07 Dec

Only two places left!

I love Paris !

Wed 20 Dec

A special holiday

Thu 04 Jan

Spotlight on...the dinner aperitif!

Fri 05 Jan

Cooking with ingredients from the market

Sat 06 Jan

Everything about stewed dishes

Sat 06 Jan

Cocotte menu !

Fri 12 Jan

First lesson: pizzas

Thu 01 Feb

Bistro Cuisine : "Spécial j'aime la Normandie"

Sat 23 Dec

All about Italian kitchen

Sat 02 Mar

Bistro Cuisine : "Spécial j'aime La Savoie"

Wed 03 Apr

Bistro Cuisine : "Spécial j'aime la Bretagne"

Sat 18 May

Bistro Cuisine : "Spécial j'aime la Corse"

Sat 08 Jun

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

Wed 20 Dec

A special holiday

Thu 04 Jan

Spotlight on...the dinner aperitif!

Fri 12 Jan

First lesson: pizzas

Wed 14 Feb

Saint Valentine cooking for two

Thu 27 Jun

All about strawberry

Fri 15 Dec

Only one place left!

Cuisine « anti-waste »

Fri 15 Dec

Vegetarian cuisine

Fri 05 Jan

Nature: learn to cook simple and healthy recipes

Thu 11 Jan

Wok food

Thu 18 Jan

Tasty and gluten-free !

Sat 30 Mar

Première leçon : Batch cooking 100% Végétarien

Sat 04 May

The benefits of Mediterranean cuisine

Discover special offers

8 décembre de 9h à 13h

Je fais mon pain !

8 décembre de 19h à 21h

Plein feu sur... la Saint-Jacques !

12 décembre de 16h à 18h

Plein feu sur... les pâtes !

26 et 27 janvier 2024 de 9h à 17h

Tout sur la charcuterie cuisinée en 2 jours !

Give the gift of gastronomy

Treat your loved one’s taste buds to a Ducasse Paris Studio experience.

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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.