3*Alain Ducasse Cooking

Cultivate the culinary finesse of a Michelin 3-star restaurant in your own kitchen with precision techniques and gourmet flair

Learning outcomes:

At the end of this course, you will be able to:

• Practice plating techniques to present a dish in an elegant and visually appealing manner, highlighting each component

Date / Menu :

26 March 2026 / 24 April 2026 / 25 June 2026

• Smoked Lobster, champagne sabayon and green pomelo

14 May 2026

• Coral Grouper in Hazelnut Truffle Crust

Duration: 2H (19h -21h)

Remark: Participants should be at least 17 years old at time of application

Please contact via Line Official Account @ecoleducassebkk to confirm your payment.