Ducasse studio

Discover the world’s best culinary experience

Discover our classes

Fri 31 Mar

Bistro Cuisine

Sat 06 May

Teens in Kitchen

Thu 06 Apr

First Lesson: Meat & Poultry

Sat 08 Apr

Spotlight on…Lobster

Sun 09 Apr

Juice and Sauces Techniques

Fri 28 Apr

First Lesson: Mushrooms

Wed 12 Apr

First Lesson: Fruits and Vegetables

Thu 30 Mar

First Lesson: Fresh Pasta

Sat 22 Apr

First Lesson: Fish & Shellfish

Sun 23 Apr

First Lesson: Brunch

Fri 31 Mar

3* Cuisine: Mediterranean

Sat 01 Apr

3* Cuisine: Alain Ducasse in Paris

Sat 27 May

4 Hands in Kitchen

Sat 13 May

Viennoiseries and Brioche …within 2 Days

Wed 05 Apr

Spotlight on… Macadamia

Thu 06 Apr

Spotlight on… Ice-Cream

Sat 08 Apr

Plated Dessert: Pain Perdu

Sun 09 Apr

Charlotte aux Fruits Rouges

Mon 10 Apr

Spotlight on… Tart

Fri 31 Mar

Spotlight on… Hazelnut

Thu 30 Mar

Plated Dessert : Profiteroles

Sun 02 Apr

Pâte à Choux

Wed 31 May

Gâteau aux Fraises

Fri 07 Apr

Spotlight on…Chocolate

Sat 08 Apr

Macarons Madness

Sat 01 Apr

All about Tea Time

Wed 05 Apr

Wine Etiquette & Appreciation


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“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.

Class of Bistro cuisine

“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.

Class of Class of Viennoiseries

“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.

Class of Unmissable Bordeaux Wines

“Friendly chefs, detailed recipes, you learn a lot of tips that are also useful for other desserts.”

Cécile D.

Class of Bistro desserts