Since its foundation in 1999, École Ducasse has become an internationally-renowned exponent of teaching culinary and pastry arts, driven by the vision and energy of the iconic chef Alain Ducasse.

Now part of Sommet Education, the world-leading hospitality management education group, we are delighted to bring our French savoir-faire and knowledge in culinary and pastry arts to a wider audience.

We offer a complete range of educational programs, from intensive entrepreneurial training courses to Bachelor degrees. Our programs are delivered by passionate and highly qualified professionals, who know that an effective training requires a personalized follow-up.


The new flagship campus of École Ducasse occupies a purpose-built 5,000 sq. m space in Meudon – an affluent Parisian suburb that is just 10km from the heart of France’s capital. Nestling on the banks of the River Seine, Meudon has been home to a number of celebrated artists, including sculptor Auguste Rodin.

As a state-of-the-art center for culinary education, the new Meudon campus incorporates six technical kitchens for individual cooking and brigade set-up, a pastry lab, a bakery lab, an innovation lab and two signature restaurants that will be open to the public. In keeping with chef Alain Ducasses’s philosophy of local sourcing, the campus also boasts its own vegetable and herb gardens.


The École Nationale Supérieure de Pâtisserie is located in Yssingeaux, in France’s Auvergne region. Founded in 1984, it is the school of reference in France – and globally – for professionals in pastry, bakery, chocolate, confectionary and ice cream arts.

Housed within the Château de Montbarnier, the school successfully combines heritage and modernity, offering a unique family atmosphere. It hosts a number of prestigious culinary events each year, including the selection rounds for the Un des Meilleurs Ouvriers de France competition and the Festival National des Croquembouches.

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Centre de Formation Alain Ducasse

64 Rue du Ranelagh
75016  Paris

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