I did what was meant to be a two hour class on Choux Pastry, but it ended up being 4 hours because they took the time to let us finish baking and then eating! They did everything step by step and very easy to understand and gave us a lot of tips and tricks - highly recommended!
One of the greatest kitchen training school for adults and kids. My wife and my daughter enjoyed a half day training experience. The food preparation was very interesting and all of persons attending the training participated in preparing the food and then they all had lunch together. The taste was outstanding and the experience very good. We strongly recommend this training sessions and would be happy to come back.
Whilst the facilities are good the overall experience was average. We made a mushroom risotto which was very basic and designed for someone who probably hasn't cooked before. Thankfully I didn't get much of it either as it was a terrible recipe.
I had an amazing session trying my hand at a team cooking event, cooking veal and a cornbread with avocado soup. I had an amazing time and really enjoyed myself - it also really helped the team to bond. Best of all? The chef teaching us really knew her stuff, was chatty, and lightened the mood. All the more amazing that she did this in English!
Great learning moment!
An attentive welcome, a very professional teacher and the possibility of helping out!
I will come back
I do not recommend. Court repeatedly canceled for lack of participant and cause of covid. Customer service without professionalism which does not offer any adequate solution and which is hidden behind the general conditions of sale. Following the last cancellation, the voucher will expire before I can take the chocomania course. Indeed the course is no longer offered ... No reimbursement provided, the customer is held hostage to the unusable gift voucher.
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!
I went for a fish cooking class and the experience was worth it! Four hours of cooking and tips from a knowledgeable chef, followed by food tasting amd wine. Recommend!
ecolecuisine-alainducasse.com
