PRESS KIT 02 I ÉCOLE DE CUISINE ALAIN DUCASSE BACK ÉCOLETO SCHOOL DE CUISINE WITH ALAINALAIN DUCASSEDUCASSE I 03

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03 I Back to school with Alain Ducasse SCHOOL 07 I A new approach 09 I Something for everyone 17 I The team with 21 I The place 25 I Partners Alain Ducasse

04 I BACK TO SCHOOL WITH ALAIN DUCASSE BACK ÉCOLETO SCHOOL DE CUISINE WITH ALAINALAIN DUCASSEDUCASSE I 05

« Knowledge is nothing “Sharing knowledge is not just sharing if not shared » for the sake of it, it’s also and above all sharing to keep the knowledge alive. We have to open our doors to all those who love cooking. Make them learn, smell, feel and understand what goes on behind the Sharing knowledge is a core value for Alain Ducasse, who has created scenes before those tasty dishes arrive a sensation with the opening of a new- generation culinary school at the table. Cooking is not just learned in in May 2009, and has given the general public access to his expertise, which was reserved for professionals. The unique venue from books. It is experienced in practice. designed by Pierre-Yves Rochon with the warm and friendly feel of a Gradually mastering all the preparation private home is a space that fulfils all desires, a space where everyone and cooking techniques through careful can find happiness, regardless of his or her level of learning or expec- practice. We have endeavoured to create tations. a programme in tune with the times, one A hearty bistro-style dish, vegetable casserole, chicken stir-fry, deli- cate and terribly chic turbot matelote and raspberry financier are all that is open to other types of cooking and on the menu, taught by passionate chefs. The school offers a wide can be tailored to different levels of lear- variety of courses, in keeping with current aspirations: getting back to ning, in a modern and friendly space fitted simple, basic values – and especially the value of cooking – as a means with professional equipment that is easy of social interaction and self-fulfilment. to use. Experience and expertise are the very fibre of our culinary school, adapted to individual wants and needs.”

Alain Ducasse 06 I BACK TO SCHOOL WITH ALAIN DUCASSE ÉCOLE DE CUISINEA NEWALAIN APPROACH DUCASSE I 07

A unique venue with endless possibilities

• No less than 10 themes with a • Spacious kitchens featuring  A new number of options are offered the latest equipment. to satisfy all desires and adapt • A highly original space fully to all levels of learning. dedicated to wine: cellar. APPROACH • 500 sq.m of contemporary • Option of buying books and space so all the different courses cooking utensils to continue the can be held in a single location. learning process at home. • Friendly and personal rooms. • A culinary multimedia space • Decorated by the famous in- with video and photo studio and terior designer, Pierre-Yves Ro- meeting room. chon. 08 I A NEW APPROACH ÉCOLE SOMETHINGDE CUISINE ALAINFOR EVERYONE DUCASSE I 09

With this one-of-a-kind Parisian venue, Alain Ducasse wanted to make a maximum of know- ledge available to everyone who wants to learn how to cook.

• A “LIVING” EXPERTISE • THE CELLAR: A UNIQUE SPACE The school draws its strength and dif- AT THE SCHOOL ference from a team of chefs who put From outside the tinted windows, the “Alain Ducasse” know-how into one can easily imagine the warm and practice, bolstered by strong expe- inviting atmosphere inside. Using a rience and their own, special teaching clever play of shadow and light, the Something methods. No technical terms here, or tasting room is reminiscent of candle- things that “go without saying”. Eve- lit wine cellars. But the inescapable rything is explained as often as neces- feature of the room, which makes it so for sary. I’d rather my students leave with remarkable and utterly charming, is the less information, but full command of massive tasting table set on a natural the knowledge they have gained, ex- tree trunk. A stunning sculpture that EVERYONE plains Julian Mercier, the school’s “chef is equally practical, since its shape and des chefs”. height were specially designed for the • AN ULTRA-FUNCTIONAL conviviality of stand-up tastings. CONTEMPORARY SPACE Over 500 sq.m of space housing, 4 kit- chen rooms, a dedicated wine tasting area and a tailored offer for corporate or private special events. 10 I SOMETHING FOR EVERYONE SOMETHING FOR EVERYONE I 11

Classes for everyone, First cooking Do it Cooking classes at every level and, lesson like a chef! in English Each step, each utensil, each ingre- Course designed for those who want L’École de Cuisine Alain Ducasse most importantly, for dient used for the recipe taught will to master a specific cooking method, speaks English! Our cooking and pastry all tastes…More than be explained and accompanied with technique or simply hone their skills. making courses are available in English. just choosing a coo- practical shopping and storage tips… Dishes created from scratch. Tech- Macarons, All about doughs, Bistro cui- Students are also taught about seaso- niques to filet fish, slice vegetables, sine, Cook & Lunch… king-related theme, ning, proper cooking methods, pairing prepare a sauce base…without forget- THE OBJECTIVE? Themes designed to «students» choose the without vegetables…always keeping ting the essentials of pastry making satisfy the passion of food lovers from menus or dishes that it simple and without involving overly and bread baking. Recipes from A to Z, around the world! technical steps. no shortcuts. ON THE MENU Meurette eggs, Pol- they would like to THE OBJECTIVE? To take the heat THE OBJECTIVE? To get the tips, un- lock goujonnette, tartare sauce learn about. And also out of the kitchen and prove how easy derstand the techniques, the “tricks of CHEF’S FAVORITE Cooking class in the expertise level cooking can be, by providing students the trade” that always makes a diffe- English: Bistro cuisine. with the “tools” they need to be able rence. PriCE ¤170 ½-day course / ¤290 they feel most comfor- to apply at home what they have lear- ON THE MENU Roast rack of lamb full day course table with: beginner ned at school. and panisse/rosemary condiment, Bre- practice or course to ON THE MENU Cold niçoise-style ton lobster, tomato, garlic and ginger… red mullet, beef cut studded with CHEF’S FAVORITE 3-day immersion: perfect one’s skills? olives... cooking and pastry making essentials. CHEF’S FAVORITE Brunch with eggs A three-day cooking class to master in every shape, way and form. Pancakes. the culinary techniques and do it like PRICE ¤170 ½-day course / ¤290 full a chef! day course PRICE ¤170 ½-day course / ¤290 full day course / ¤810 three-day course 12 I SOMETHING FOR EVERYONE SOMETHING FOR EVERYONE I 13

Traditional Three-star cooking Healthy Everyday cooking by Alain Ducasse cooking cooking The passing of knowledge is gradually Excerpts chosen from Alain Ducasse’s We often neglect the fact that one of For your everyday cooking, or to dying out: this is the reason why re- Grande cuisine classics for seasoned – the keys to wellness has to do with impress your friends, learn about new learning the classics is a must. Singles and diligent – amateur chefs. With a fo- what we eat. A way to prove it, with a recipe ideas and yummy sides. dishes or bistro cooking, regional clas- cus on noble ingredients, the elaborate selection of healthy and tasty recipes THE OBJECTIVE? To learn how to sics or convivial meals reinterpreted and complex recipes taught during based on fruit, vegetables and grains, make simple, super tasty dishes for and explained by chefs with a love of the course are directly taken from the and learning often little known cooking everyday cooking. French cooking, some of whom have kitchens of Alain Ducasse restaurants, techniques. ON THE MENU Mushroom cappuc- been invited to cook their region most like Le Louis XV at the Hotel de Paris THE OBJECTIVE? To enjoy cooking cino, homemade pissaladière, lobster paradigmatic dishes. Students taste in . and eating, while learning the concept roll, coconut/pineapple panna cotta what they cook, straight from the cast THE OBJECTIVE? An educational ap- of diet balance. CHEF’S FAVORITE Tonight, I am orga- iron casseroles and stewpots, to redis- proach to familiarizing students with ON THE MENU Coconut milk mullet, nizing a cocktail party! cover simple and authentic flavours. the techniques chefs use, through ex- veal piccata with sage, stewed carrots, PRICE ¤170 ½ day course / ¤290 full THE OBJECTIVE? To prove that tra- planations and demonstrations. citrus fruit and other fruits au gratin day course dition can be both good and easy, ON THE MENU Thin slices of sea bass CHEF’S FAVORITE Nature: learn to to reintroduce the notion of sharing fillet marinated in lemon, vegetables cook simple and healthy recipes round a recipe. from the gardens of stewed PRICE ¤170 ½-day course / ¤290 full ON THE MENU Egg and spinach co- with black truffles, rum baba,… day course cotte with country bacon, traditional- CHEF’S FAVORITE Three-star cooking : style veal blanquette, rice pilaf,… Alain Ducasse in Paris. CHEF’S FAVORITE Regional cooking PRICE ¤140 evening course / ¤210 ½ PRICE ¤170 ½-day course / ¤290 full day course / ¤340 full-day course day course 14 I SOMETHING FOR EVERYONE SOMETHING FOR EVERYONE I 15

Kids Pastry: a little? Wine in the kitchen A lot? Passionately? tastings Because it is never too late…nor too Something for everyone : from “Grande Knowing the right questions to ask the right-hand man. “What you learn here early to start sharing a passion, to (re) patisserie” for die-hard pastry lovers, sommelier, discovering grape varieties, can be easily applied to buying wine, to learn to identify flavours and take plea- to the more simple art of making maca- international wines, exploring an appel- your own cellar, or to dining out.” sure in cooking, the school has created rons, chocolates, biscuits and all sorts lation, knowing the difference between Regardless of the chosen theme, the simple recipes with a fun approach of delights, for those with a simpler left and right bank , in short : tasting always features five wines and a to learning. From sweet recipes, of sweet tooth. the school’s aim and philosophy is to “Welcome wine”, to help break the ice course, with the preparation of a snack THE OBJECTIVE? To provide pastry offer accessible, forthright and interac- among participants. It is then followed or cake for special occasions, such as making lovers of all levels with clear tive courses that break with the often by two hours of explanations, lively birthday (which can be celebrated and delectable solutions, to lose fear severe codes of sommelerie. Q/A times, tips and advice: What is the at the school), to savoury recipes for of foraying into sweets and make bot- Gérard Margeon, Executive Head Som- right temperature? Is decanting neces- simple, tasty, balanced dishes. ched desserts a thing of the past. melier of Alain Ducasse’s restaurants, is sary? What wine should be served with THE OBJECTIVE? To learn and gain ON THE MENU chilled dish of wild the one who develops this program of what food? awareness of a variety of tastes in a fun strawberries and Japanese pearls like delights and supervises the sommelier And because wine is, above all, an ex- way. at the Alain Ducasse au Plaza Athénée team. perience to share, the courses are not ON THE MENU Burgers, sweet/savou- restaurant, vanilla crème brûlée. “Understanding and explaining, with organized by levels, but by themes: this ry crêpes. CHEF’S FAVORITE pastry making tech- simple words, why someone likes or way, couples and friends with different CHEF’S FAVORITE Teens in the kit- niques: viennoiseries and brioches does not like a wine, helping them areas and levels of knowledge can chen: Basics of a healthy and tasty cui- PRICE ¤170 ½ day course / ¤290 full express what they feel, what they enjoy and learn together, at their own sine, in an easy-going, playful atmos- day course appreciate, what they are looking for pace, according to their own needs. phere, designed for junior gourmets – that is our aim” , explains Pierre- PRICE €tasting from ¤65 PRICE ¤90 for 6 to 11 years old / ¤110 Charles Gandilhon, Gérard Margeon’s for 12 to 16 years old, 2 hour course 16 I SOMETHING FOR EVERYONE ÉCOLE DE CUISINE ALAINTHE DUCASSE TEAM I 17

The Make the Ecole It features 4 kitchen workshops, a wine de Cuisine Alain cellar, a meeting room and an inner Ducasse yours by courtyard, perfect for cocktails, semi- TEAM privatizing the place nars, product launches, work meetings, for an unforgettable demonstrations, film shoots, corporate tailored event. dinners or dinner with friends… An inviting place, a convivial feel, ori- ginal contents, expert and thoughtful Make the Ecole de Cuisine Alain staff… Ducasse yours by privatizing the place The perfect combination for a success- for an unforgettable tailored event. ful event! A 500m² modern space right in the Whether you wish to stimulate em- heart of Paris, designed in the spirit of ployee enthusiasm, thank your cus- an open, private home. tomers, foster teambuilding: sharing some time in the kitchen is always a good idea. 18 I THE TEAM THE TEAM I 19

What would a kitchen be without chefs! Those who Who is responsible for course have learned, observed, through the careful practice creation? “The École de Cuisine Alain Ducasse of exacting, inimitable techniques before giving free works with the contribution of an edu- reign to their creativity and their desires, driven by cational committee comprised of trai- a single purpose: to share their experience. The team ning chefs, Alain Ducasse restaurant chefs, sommeliers and pastry chefs. To- is comprised of Alain Ducasse chefs trained in dif- gether, under the direction of Philippe ferent styles of cuisine, as well as French and foreign Gollino, executive chef for Alain Du- casse Éducation, we have developed guest chefs invited throughout the year. On the agen- a program in line with Alain Ducasse’s Why are the courses da: step-by-step recipes with detailed explanations. high demands and culinary philosophy. a minimum of 4 hours? What are the school’s “To give students the time to assimi- Encounter with Julian Mercier, “chef strengths? late a variety of concepts and not just des chefs” of the École de Cuisine “We provide the guarantee of Alain a recipe.” Alain Ducasse. At the age of 36, Ju- Ducasse’s chefs and all their expertise, And never more than lian is a true Ducasse chef. Having but in an accessible way. It is impor- 10 students…? worked at Benoit in Tokyo, he has tant that people who come here find “No. To be sure we have ample time to evolved with the “house” spirit and just what they are looking for, and the meet everyone’s needs, and answer all flavours for over 10 years. answers to their questions. That is also questions.” why the ovens and other equipment are Students can also learn What does sharing mean to identical to what students might buy about wine… Alain Ducasse? themselves, so they will easily be able “It would be impossible to imagine “It’s his hobby horse. He injected us to reproduce our recipes at home.” cuisine without its most faithful com- with his desire to share our knowledge When it comes to equipment, panion! In the words of Alain Ducasse: with communicative energy. It’s a bit you have prime partners… “The world of wine is so vast, so rich, like showing we’ve got nothing to hide, “Yes, indeed. We worked closely with and so full of surprises and curiosities! and everything to give!” Pierre-Yves Rochon’s teams and called It conveys a very special, extraordina- upon Perene to design our custom kit- rily rich message.” chens while Miele is our long-standing It’s really a school partner for the latest appliances that for everyone! combine performance, design, simpli- “It is, indeed. With the added advan- city and ease of use.” tage of modern facilities...” 20 I THE TEAM ÉCOLE DE CUISINE ALAINTHE DUCASSE PLACE I 21

A number of guest chefs to intervene at the École de Cuisine Alain Ducasse!

Special courses are scheduled all year Fumiko Kono is a globetrotting culi- The long, with guest chefs who bring their nary creator from Tokyo. She concocts own world to the school. They will make “a cuisine with subtle allusions and fla- you discover a colourful cuisine with vour combinations” and mainly draws PLACE inspirations from all over the world. her inspiration from the products, With the same infinite passion for all shapes and scents of products. things food, they come to the school in order to share their experience and skills: Beena Paradin was born in Sou- thern India and grew up in the spice Hissa Takeuchi, a Japanese chef, trade. Her main inspiration is Indian explores the new flavours of his home cuisine, which her mother and the country. His concept of kaiseki-style other women in the family taught her. Japanese cuisine is an original artis- She shares her passion and her spice tic take on combining French and Ja- garden in the school kitchens. panese food delights! A concept that For all of them, the high point remains he shares and teaches during exclusive the same: sharing their talent with par- courses at the cooking school. ticipants. 22 I THE PLACE THE PLACE I 23

The École de Cuisine Breton-born Pierre-Yves Rochon spent Warm Kitchens that his childhood in a number of foreign Alain Ducasse was and elegant combine performance countries, which gave him an insatiable common areas with conviviality designed by curiosity about the world around him world-renowned and open-mindedness to all cultural The light oak décor punctuated with Each kitchen has its own atmosphere, and artistic movements. After hesita- Pierre-Yves Rochon touches of colour specific to each room to approach each space differently and ting between music and film, he finally is bathed in the light from large bay enjoy new experiences depending on in the spirit of a private opted for fine arts and chose interior windows that reveal what is happening the room chosen. The play with colours home, with living areas, decoration and design. Before opening in the kitchens. and textures in each room varies from his own agency at the age of 30, he a fireplace and terrace, • The entrance has nothing cold light to dark wood, vivid colours to worked for major brands with contem- and impersonal about it. The reception black and white. Rooms are designed as opposed to porary decorators, experimenting with kiosk is more like a work of marquetry to be functional by providing a maxi- a professional kitchen. a wide range of trends and styles, from (by Michel Lefevre) than a mere desk. mum of comfort and giving both chefs the decidedly classic to the most futu- It features 4 kitchen • The boutique gives a foretaste of and students alike optimum conditions ristic. His first creations (often for com- what Editions Alain Ducasse has to of- for making the most of the courses. It’s workshops, a wine petitions) included offices, apartments, fer, and presents a few carefully chosen an innovative take on the ergonomics cellar, two meeting private residences and, above all, the products. of preparation spaces. Serving as a link Hôtel des Crayères in Rheims. He then rooms and boutique, • The meeting room breaks with between the different spaces, the ipe proceeded to take the hotel industry by convention. Warm and inviting, fur- terrace (made with a beautiful tropical all designed to be storm, and international luxury hotels nished with a large clear glass table set hardwood) boasts a variety of aromatic contemporary, in particular, with some of the most on a carpet, it opens directly onto the plants to bring nature into the kitchen. emblematic hotels in the world to his convivial terrace. A serious and professional set- name: the George V in Paris, the Four ting for meetings, it also offers a more and inviting spaces. Seasons in New York, Florence, Ge- casual feel for courses, lunches, etc. neva and Prague, and the Ritz Carlton in Bahrain, to name a few. His current projects include the Ritz and Shangri-La hotels in Paris, the Savoy and Four Sea- sons in London, the Carlton in Cannes, the Four Seasons in Washington and Chicago, as well as the Peninsula in Shanghai. 24 I THE PLACE ÉCOLE DE CUISINE ALAINPARTNERS DUCASSE I 25

Spotlight on the kitchens

cepe TRUFFE The largest kitchen (84 sq. m.), in natu- Tyrian purple and taupe grey prevail in ral wooden tones, and granite and ce- this 56 sq.m. kitchen featuring “Cae- ramic work surfaces, can fit 22 seated sarstone” and brushed stainless steel. PARTNERS guests and offers a dining space away The long guest table is ideal for convi- from the cooking station. Ideal for vial tasting sessions during private more formal tastings or private events, events. this room can also be converted into a photo or video studio. PIMENT The “littlest” kitchen (41 sq.m) really olive heats things up! The ruby-red lacquer With its Sicilian olive wood, brushed and wenge décor echo the wenge, stainless steel and green olive lacquer, brushed stainless steel and white crys- this 43-sq.m kitchen is a nod to the sun- tal work surfaces. Seamless prepara- ny south. The tasting table provides a tion and tasting with the prep table harmonious extension of the cooking right next to the cooktop. space. 26 I PARTNERS PARTNERS I 27

The partnership between Miele and The history of Perene is rooted in a land the École de Cuisine Alain Ducasse of forests, plains and peaks with an abun- was born a few years ago out of a pliance excellence to work for the École dance of plant species: Haute-Savoie. common quest for perfection. de Cuisine Alain Ducasse, for the bene- The family business flourished there to Cultivating the best in design and tech- fit of all gastronomy enthusiasts, whether the rhythm of the changing seasons and nology for over a century, Miele delivers beginner or advanced. The exchange of a love of wood. high-performance appliances that meet experiences among chefs and students Then, it gradually expanded develop- to encourage you to feel, see and touch the highest demands and bring out fla- at the school contributes to the deve- ment into the kitchen, bathroom and what your future kitchen or bathroom will vours to the full. Excellence obliges, the lopment of new products for the brand custom cabinet sector, scouring the be like, and discover the exceptional fea- Miele collections, boasting the most ex- by fostering genuine dialogue on taste country for men and women who share tures that will make it possible. With 150 tensive lines, fulfill all needs and adapt and the culinary arts. All of the built-in the same attention to detail, finish and design agencies in , Switzerland to all lifestyles. Hassle-free, easily combi- appliances are on display in the Galerie beautiful products to equip and deco- and Belgium, Perene translates each cus- nable, Miele appliances are designed for Miele, a unique showroom for product rate our homes. Today, the work is more tomer’s aspirations, stories and memories flexibility and variety. Reliable, durable, discovery and consultation, where crea- fine-tuned, the materials and manufactu- into unique projects, guided by the tastes recognized and renowned, the premium tion and innovation flourish in harmony. ring processes are more modern, but the of others, pleasure and sharing. So it is appliance brand is also innovative, anti- original spirit still dwells in each creation, only natural for Perene to be a partner cipating the needs and expectations of Galerie Miele each meticulous multi-tone design. Step- of the École de Cuisine Alain Ducasse. A th customers looking for intelligent products 55 Bd Malesherbes • Paris 8 ping into a Perene design agency is not place for sharing, where Perene kitchens that are easy to use. Miele is putting ap- www.miele.fr stepping into a world of ready-made so- enhance the pleasure of the senses. Pe- lutions. No, it is more like stepping into a rene. Every project has a story. What is workshop, a space of exploration and ins- yours? piration: materials showroom, countertop collection, samples, trendy wood sample boards… everything is designed www.perene.com

www.miele.fr www.perene.com 28 I PARTNERS PARTNERS I 29

ABCDESIGN is a French responsible company With its wealth of experience and expertise The wines of the Cotes du Rhone are asso- Born in the heart of the French Alps in 1890, dedicated to the service and manufacturing of handed down through the generations since ciated with wine tasting and cooking for Alain the Opinel penknife is still made in Savoy but contemporary furniture, managed by Jean- 1867, Ercuis creates collections in solid silver Ducasse School to mix food and wine. Located is now famous all over the world and loved by Christophe LECLERCQ, since 2006. and silver plate, both inspired by France’s rich on both sides of the Rhone between Vienne, the greatest artists, adventurers, chefs ... To- Jean-Christophe LECLERCQ is a worldwide heritage of decorative arts, as well as more Valence and Avignon, Côtes du Rhône wines day Opinel applies its expertise on kitchen and designer who made ABCDESIGN a bench- timeless or boldly contemporary designs. derive their personality an astonishing diver- table knives collections. The Intempora kit- mark in innovative furniture responding to Since the roaring twenties, Ercuis’s pieces sity of soil, climate and grape varieties. chen knives chosen by l’Ecole de cuisine Alain new clients’ expectations in various fields and have featured in grand hotels and legendary The wines of the Cotes du Rhone are part of Ducasse symbolize the fine balance between with international. settings such as the Orient Express or the logic of accessibility in terms of taste, of mo- design and authenticity, an attachment to our The famous Alain Ducasse cooking school is a Île-de-France and Normandie ocean liners. ney but also the state of mind by companies ancestral know-how and the desire always to regular partner of ABCDESIGN. This collabo- Today, Ercuis is still admired for its elegant ob- of the Rhone Valley. Mobilization shared by offer the tool best suited for the task. ration mixes all appreciations of food enjoy- jects which adorn the most renowned tables, more than 1,000 private wineries or grapes ment and the passion of innovative furniture. such as those of Le George V and Joël Ro- growers, 75 cooperative wineries, 55 nego- www.opinel.com Indeed, ABCDESIGN provides its customers buchon’s restaurants, where its expert crafts- ciants and by a communication developed by with qualified teams in all aspects of design, manship can be appreciated along- side the Inter-Rhone. Culturally Rhone Valley is always hotel business or food services. pleasures of fine dining. Ercuis perpetuates included in all of world. His name is known They offer made to measure consultancy, from tradition through the skills of its craftsmen and recognized throughout the world, always setting up through to follow up. Services such and desi- gners who create modern pieces in line with the great names of sommeliers and as a technical research department, a show- by drawing on their longstanding experience, food. room, materials library or provision of furniture their attention to quality and detail, and their are available. shared passion. www.vins-rhone.com “A quest for absolute quality”: this could sum up the whole history of Valrhona. Since www.abcdesign-mobilier.fr www.ercuis.com its creation, back in 1922, it is a long story of Taste that men and women in the company have been shaping. In order for the world to discover their Grand Chocolat, they built the Valrhona success story step by step, through a passionate quest for exceptional quality, culti- vated through the whole process line, shaped thanks to extremely specialized skills, confir- med by the most delightful creations, and perpetuated at all levels of the organization through an approach of sustainable develop- ment and total quality.

www.valrhona.co 2430 I I LPARTES PnersARTENAIRES ÉCOLEÉCOLE D EDE C CUISINEUISINLEE ALAINALS PAAINRPARTNERS DUCASSE TDEUNACAIRSES I SE31 I 235

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