School Ducasse - Paris Studio

Had a wonderful time there : fresh and high quality ingredients, perfect kitchen tools, great Chef and good company. The nicest way to learn and eat French cuisine!

I did what was meant to be a two hour class on Choux Pastry, but it ended up being 4 hours because they took the time to let us finish baking and then eating! They did everything step by step and very easy to understand and gave us a lot of tips and tricks - highly recommended!

One of the greatest kitchen training school for adults and kids. My wife and my daughter enjoyed a half day training experience. The food preparation was very interesting and all of persons attending the training participated in preparing the food and then they all had lunch together. The taste was outstanding and the experience very good. We strongly recommend this training sessions and would be happy to come back.

I had an amazing session trying my hand at a team cooking event, cooking veal and a cornbread with avocado soup. I had an amazing time and really enjoyed myself - it also really helped the team to bond. Best of all? The chef teaching us really knew her stuff, was chatty, and lightened the mood. All the more amazing that she did this in English!

I went for a fish cooking class and the experience was worth it! Four hours of cooking and tips from a knowledgeable chef, followed by food tasting amd wine. Recommend!

My parents gifted me the amazing three day course for Christmas last year. Excited, I booked it almost immediately in January to do my course in mid April, from the 13th to the 15th. I received confirmation emails from the school. I bought tickets to travel to Paris, booked accommodation and took days of annual leave from work. A few days ago, one week before my course, they sent me an email to explain I was the only person booked for the course and therefore it would be cancelled (this was with no previous warning whatsoever). I explained my travel plans were non refundable, as well as my days off from work. They offered to book me in next month, and accounted for me to buy everything again (accommodation, tickets, annual leave). I explained it would not be possible for me in May, and if I could book for June or July or later in the year I might be able to make it to which I had no response. Then they offered a few day courses but I would have to use the money from my 3 day course (so yes, not even as a courtesy). I am extremely disappointed, deeply saddened and upset with this situation and how it was handled. After a few emails complaining and escalating the issue, I got a refund for the course.

I’m Saudi Arabian citizen and I’m Co-owner of a local restaurant named Creative Biryani , I am Chef 🧑‍🍳 and my habit is cooking and I love cooking as I love my name I hope to develop my skills and share my experience and knowledge with the community, and I applied for a scholarship from my country to study and get trained at your school, there have been selecting Saudi citizens to have training program in culinary arts essentials in cooperation of Sheraton hotels in Jeddah, I hope I get accepted at your school , the place looks amazing and comfortable I hope we meet the students and teacher one day… 🌹

Whilst the facilities are good the overall experience was average. We made a mushroom risotto which was very basic and designed for someone who probably hasn't cooked before. Thankfully I didn't get much of it either as it was a terrible recipe.

The school at BHV Marais was a nice setting. However, I found the class itself to be not useful at all and a waste of money. The class was on Pate A Choux pastry and the group of 6 included a 10 year old girl who was participating in a lot of the "decorating" activities but was not really old enough to handle the cooking process. I felt that in the end the Religieuse came out awful in appearance and not well made to even take a picture. The fondant topping came out of a can and the chef said that the fondant recipe would not be taught because it is usually purchased in a supermarket (!). This was a total waste of 90 Euros, which is a large amount for a class where only two items were taught, and ingredients came out of a can. I have taken several classes in Paris and felt that this was not up to par with others at all.

The setting is Paris, BHV Marais. Our instructor is William. A pot of sea snails awaits. The piece of cod resting in 4 types of salt firms up. We soaked up traditional French techniques like baguettes dipped in butter sauce.