Rachel Konrad

Review of Ecole de cuisine Alain Ducasse

The "four hands" class for parents and children wa...

The "four hands" class for parents and children was excellent! The chef (William) simultaneously talked at the children's level yet gave enough "adult tips" to keep parents learning. Just like at Alain Ducasse's famous restaurants, the school has moved primarily to a list of organic ingredients; meat, when used at all, is rarely the "star of the plate" but typically a flavoring or one aspect of a multifaceted dish. Our teaching menu consisted of crab salad with mango, papaya, peppers and cucumbers; vegetable tagliatelli with cilantro pesto; and panna cotta with mixed berries. "This is the best possible way to get me to eat my veggies!" my kid said. The setting is top notch; everything is spotless, and the four kitchens are gorgeous. And when you arrive, you are greeted with espresso and perfectly cooked croissants and pains au chocolat. Could not have been better!