L'école de cuisine Alain Ducasse

THE ALAIN DUCASSE COOKING SCHOOL

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.

L'école de cuisine Alain Ducasse

ALAIN DUCASSE’S WORD

"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: Julian Mercier

He began his career alongside Alain Ducasse from 2000. His previous experiences at every corner of the globe reflect his taste for meetings and exchanges: Bar & Bœuf, Benoit Tokyo, Spoon London, Carthage et Gstaad, Margaux at Dubai, La cuisine-Royal Monceau Paris...

Pastry chef: sebastien gamot

Having learned his trade for a number of years alongside Christophe Felder at the “Crillon”, Franck added to his restaurant pastry skills before joining the “Alain Ducasse at Plaza Athénée” restaurant as a pastry chef in 2004. Vice-champion of France for plated desserts and winner of the 1st prize for tasting, in 1998, he joined Ducasse Education as a pastry chef trainer and consultant.

 

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.