PRESS KIT 02 I ÉCOLE DE CUISINE ALAIN DUCASSE BACK ÉCOLETO SCHOOL DE CUISINE WITH ALAINALAIN DUCASSEDUCASSE I 03 Back to 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 Paris 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 Monaco. 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 Provence 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.