"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"

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!

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.

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.

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.