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Learn
French cuisine in an Alain Ducasse kitchen |
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Taste
the best of French wines with a sommelier |
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Be
seduced by the most romantic city in the world |
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Sleep
in world-class luxury near the Champs d'Elysees |
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A
couple of years ago, Alain Ducasse opened a professional
training school in a Parisian suburb, offering on occasion
courses for the public. It was so successful that he has
opened one in central Paris, with an ideal kitchen and groups
limited to 8 people. Courses are half-day or full-day, and
optional (at additional cost) are exceptional wine evenings
with a sommelier.
Courses are taught in French, though the chef is Canadian and
speaks English as well. Basic knowledge of French is sufficient
for the cuisine courses, and we can also arrange a translator for
you if desired (at an additional EUR 150 per group). For the optional
wine evenings, good French skills are necessary.
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Menu
Cuisine : 3 days and 2 nights |
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Spend
either a half or full day in a professional kitchen,
taught by a professional chef |
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Enjoy
optional gastronomic meals in Michelin-star restaurants and
local brasseries |
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Optional:
Wine evenings at Alain Ducasse and tastings with a sommelier |
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Paris, of course, needs no introduction. Our Alain Ducasse culinary experience
all takes place in central Paris, just north of the Seine River and not far
from the Champs Elysées.
We offer two accommodation options. Plaza Athénée
and Hotel Tremoille are in the same neighbourhood, the crossroads
of fashion, entertainment and business. Since its inauguration in 1911, the Plaza
Athénée has seduced an elegant Parisian and
international clientele its legendary classical French style. Le
Tremoille,
once a centre of the jazz scene in Paris, has received guests such as Orson
Welles, Marlene Dietrich, Louis Armstrong, and Johnny Depp.
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Plaza
Athénée: 188 rooms and suites in classic
18th-century style |
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Le
Tremoille : Small boutique hotel in contemporary design |
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| Prices are in EUROS per person |
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half-day
course
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full-day
course |
half-day
course (1) |
full-day
course (1) |
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| Plaza
Athénée |
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| Standard
room (double share) |
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890 |
990 |
990 |
1,090 |
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| Standard
room (single occupant) |
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1,490 |
1,590 |
1,790 |
1,890 |
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| Superior
room (double share) |
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990 |
1,090 |
1,090 |
1,190 |
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| Superior
room (single occupant) |
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1,690 |
1,790 |
1,890 |
1,990 |
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| Le
Tremoille |
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| Standard
room (double share) |
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790 |
890 |
(1)
High season:
01 May - 15 Jul
15 Aug - 22 Oct |
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| Standard
room (single occupant) |
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1,350 |
1,490 |
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| Superior
room (double share) |
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890 |
990 |
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| Superior
room (single occupant) |
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1,550 |
1,690 |
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| Junior
suite (double share) |
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990 |
1,090 |
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| Junior
suite (single occupant) |
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1,590 |
1,790 |
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MENU
CUISINE includes: |
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Accommodation:
2 nights in a deluxe four-star hotel in central Paris |
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Meals:
daily breakfast and 1 lunch |
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Course:
half- or full-day hands-on cooking course at the Alain Ducasse
school |
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Recipes |
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V.A.T.
(value-added tax) |
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The price DOES NOT INCLUDE: |
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Air
or other transport to and from France or Paris |
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Transfers
to/from airport or train station and hotel, or to/from the
cooking school |
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Optional
excursions or meals not listed in the itinerary, or any additional expenses |
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