Bistro Cuisine in Ecole de Cuisine Alain Ducasse

Over ons

Alain Ducasse is often helmed for pioneering the modern fine dining scene in France.

In his cooking school, the team’s chef will offer an insight into the creation of Alain Ducasse’s bistros. The menu that you cook will be based on seasonal produce, as the menu changes due to the seasonality of different ingredients. At the end of your class you can enjoy your meal and you will have gained skills and knowledge on how to make cuisine from one of the world’s most celebrated chefs.

Menu

Depends on seasonal products. Here's an example of a menu:

• Roasted rump of veal
• Green peas 
• Onions cooked in a Cocotte

Schema

• 2:00 pm: Cooking class and tasting with your chef
• 4:00 pm: End of Class