As gastronomy continues to evolve towards more plant-forward, responsible and ingredient-led approaches, École Ducasse is expanding its professional training portfolio with three new intensive programmes launching in spring 2027.
The new Essentials of Naturalité programme at Paris campus will offer a four-week immersive experience dedicated to Alain Ducasse’s culinary philosophy. The course is in English and will start from April 9, 2027
Another course, Vegan Pastry Essentials will be delivered in English at École Nationale Supérieure de Pâtisserie (ENSP) from April 19, 2027. And the last, Les Essentiels de la Pâtisserie Végane will be delivered in French at ENSP from May 18, 2027
Plant-based cuisine and pastry are explored within existing Essentials programmes, including Naturalité: The Essentials in Culinary Arts Essentials and vegan pastry within French Pastry Arts Essentials, as well as through professional short courses such as Cuisine végétale, L’ADN de la Naturalité and Nadia Sammut’s Cuisiner le vivant.
The launch of Essentials of Naturalité and Vegan Pastry Essentials offer dedicated four-week programmes that allow participants to deepen their technical and creative mastery of plant-based gastronomy.
Dining and Cooking