L'école de cuisine Alain Ducasse


The Alain Ducasse Cooking School is a contemporary 500 m² space located on rue du Ranelagh in the heart of Paris’s 16th arrondissement, opening its doors to the general public as if into a home. Thought as a living space, each room has been designed to make everyone feel at home. The school mixes elegant and warm common areas with kitchens of concentrated efficiency and user-friendliness. It includes 4 workshops kitchens equipped with Miele and Perene facilities, a wine cellar, a meeting room, a shop, all built around a patio offering unparalleled brightness.


The book of the month !

Le batch cooking : a convenient book to organise your whole week of meals at home !

L'école de cuisine Alain Ducasse


"We must open our doors to all cooking enthusiasts and let them get to know, try and understand where the delicious food served to them comes from. We aim to offer classes that suit today's tastes, by opening up to other types of cooking, by adapting to different levels of ability in a modern and user-friendly space with efficient and easy-to-use equipment. This cooking school is a condensation of experiences and know-how, adapted to everyone's desires"

The team

This young and dynamic team has only one priority:  share their knowledge and passion!

They all worked in the best restaurants all around the world and will teach you all the technics to become a real chef at home!

L'école de cuisine Alain Ducasse
L'école de cuisine Alain Ducasse

The executive chef: Cedric barbarat

He began his career alongside Alain Ducasse from 2003. His previous experiences at La cour Jardin restaurant of the Plaza Athénée. That was followed by various experiments of consulting in parisians gastronomics restaurants. Then, Cedric joined the team of the Alain Ducasse Cooking School.

the Pastry chef: ANNE CECILE DALLARD

Since her young age, Anne-Cécile grew up in a family of restaurant owners. Through her journeys, she develops a passion for meeting and sharing experiences. When she came back to France, she decides to start a pastry formation. She will adjust her know-how and technics in several famous houses as well as the Alain Ducasse Cooking School where she officiates as the pastry Chef.

L'école de cuisine Alain Ducasse
L'école de cuisine Alain Ducasse

The sommelier: pierre-charles gandilhon

Gérard Margeon, the originator of the course topics, assisted by Pierre-Charles Gandhilon, supervises the school's team of sommeliers. Classes in our wine cellar accessible to all, with multiple aspects (by variety, region, domain, etc.), far from the strict terminology of the world of wine.