Cuisine

«The tasting of a dish has to leave a memory...If just one guest does not have any memory of it, then it means I was wrong. »

Alain Ducasse         

Bistro cuisine

Bistros and brasseries are two places where simple and traditional dishes can be savored.  Meals are usually served in a dish, a casserole or on a plate, in order to be shared in a welcoming and less formal atmosphere. Through Alain Ducasse’s reinterpretation, come rediscover these delicious dishes which helped create French cuisine amazing reputation.

Full day sessions: Friday, September 5th – Tuesday, September 16th – Saturday, October 4th – Saturday, November 22nd – Wednesday, December 24th

Half day sessions: Thursday afternoon, August 28th - Thursday afternoon, October 16th

Light cuisine

Just like traditional cooking cuisine is not limited to rich, complex dishes, light cuisine is not always a synonym for tasteless cuisine, in which the ingredients are systematically weighed, and all fat is banished.  Learn to reveal the true aromas of all ingredients using healthy cooking methods and harmonious recipes.

Full day sessions: Friday, December 12th

Half day sessions: Thursday afternoon, September 11th

Foie gras

As the absolute delight of French culinary tradition, foie gras deserves its very own session. And since you need at least eight hours to try and master its preparation, this class is only offered as a full day session.  In the span of one day, come discover the many preparation techniques involved in the creation of those amazing dishes. From duck (or goose) to terrine, half-cooked, pan fried, marbled, gateau de foie, etc. We know how to make them all.

Full day sessions: Saturday, September 13rd – Wednesday, October 22nd – Saturday, December 13rd – Friday, December 19th

Half day sessions: Thursday morning, September 25th – Thursday afternoon, November 6th

High gastronomy by Alain Ducasse

“Alain Ducasse at Plaza Athénée“ and “Le Louis XV” : These two magic places with two unique atmospheres and two exceptional cuisines. By setting up these sessions, we are willing to allow you to directly reproduce exact recipes from our restaurants in Paris and Monaco, with only slight adjustments that will allow you to remake the dishes again in your own home kitchen.

This theme targets a confirmed public due to the higher level of technical culinary knowledge required to realize the recipes.

We therefore advise honored participants that this theme is not for beginners.

Full day sessions: Wednesday, September 3rd – Friday, September 12th – Friday, October 3rd – Wednesday, October 8th – Tuesday, October 21st – Wednesday, November 12th – Wednesday , November 26th – Saturday, December 20th

Half day sessions: Thursday morning, August 28th – Thursday afternoon, September 25th – Thursday morning, November 6th –  Thursday afternoon, November 27th

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