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About this Event
Each workshop will follow the method of the École de Cuisine Alain Ducasse with a hands-on class where participants work collaboratively under the direction of the chef to create the recipes. A tasting session concludes each workshop. Participants will take home the recipes of the pastries they created in class, along with a signature École de Cuisine Alain Ducasse apron. Learn the essential dos and don’ts in pastry with this first lesson and practice them while creating tasty and beautiful pastries.
What you'll be making
- Authentic chocolate mousse with tonka bean
- Old fashioned hazelnut-citrus macaroons
About Franck Geuffroy
About the École de Cuisine Alain Ducasse
Sharing knowledge is a core value for Alain Ducasse. The École de Cuisine Alain Ducasse is a contemporary 700 m² space located on rue du Ranelagh in the heart of Paris that opened its doors in 2009, giving the general public access to Chef Alain Ducasse expertise previously reserved to professionals.
More about The École de Cuisine Alain Ducasse.
Above: © École de Cuisine Alain DucasseThis event is made possible thanks to the Mosaïque Cultural Fund.
Photos from the Event
Learning from Chef Geuffroy
Hands-on instruction form one of France's finest pastry chefs!
Un grand merci to everyone who attended this workshop!
Mousse au chocolat
A special Alain Ducasse recipe flavored with Tonka bean.
The final product
Chocolate mousse, financiers and macarons—miam!
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