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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. In this final workshop, you'll discover all the pastry chef's secrets to creating succulent pies—sweet or savory.
What you'll be making
- Pistachio shortbread fingers with crab, avocado and grapefruit
- Chocolate, pear and passion fruit tartlette
- Flammekueche tart (made with bacon, onion and cheese)
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 Ducasse
This event is made possible thanks to the Mosaïque Cultural Fund.
Photos from the Event
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