Master
more than cooking
École Ducasse is a network of schools founded in 1999 by multi-starred chef Alain Ducasse, dedicated to the transmission of outstanding French expertise and excellence in culinary and pastry arts.
École Ducasse runs three schools in France – Paris Studio, Paris Campus and École Nationale Supérieure de Pâtisserie, as well as international schools withManila Campus in the Philippines, Gurugram Campus in India and Nai Lert Bangkok Studio in Thailand. All are united by a desire to share a passion for gastronomy with seasoned professionals as well as food enthusiasts, career changers and students. This broad portfolio of programs aims to meet all training needs: from short programs for experts or food enthusiasts to intensive two, four, or six-month programs, to three-year undergraduate programs and bachelor’s degree in culinary and pastry arts.
Since its creation in 1999, the school’s mission has been to share and pass on Alain Ducasse’s philosophy and passion. Always at the cutting edge of food trends, the newly-created Paris Campus opened in September 2020. Located in the Parisian suburb of Meudon, this ultra-modern, 5,000 sq. m campus offers programs specializing in both culinary and pastry arts.
Designed for culinary enthusiasts and amateur cooks, École Ducasse – Paris Studio is a unique venue in Paris’ 16th district. Originally designed as a living space, each room is intended to make everyone feel at home. The Studio offers a variety of courses – from amateur-level to advanced – allowing for a deep dive into the world of Alain Ducasse. Courses include cooking lessons, study days, pastry lessons, and various workshops (cocktails, wine tasting and mixology). The teaching is done by experienced chef-instructors, pastry chefs and sommeliers who have trained alongside Alain Ducasse.
For more than 35 years, ENSP has been an acclaimed school both in France and internationally, for pastry, baking, chocolate, confectionary and ice cream professionals. Founded in 1984 by the Confédération des Pâtissiers, the school has continued to grow, becoming an iconic destination in the world of pastry arts. Located in the heart of the Château de Montbarnier in Yssingeaux, in the Haute-Loire region, the school combines heritage and modernity with a unique homey atmosphere.
School news
- Glion Institute of Higher Education
The Swiss Michelin Guide has awarded for the second year in a row 1 star to Stéphane Décotterd for his gourmet restaurant "Stéphane Décotterd" along 1 Bib Gourmand for “Le Bistro by Décotterd”.
The Michelin Guide has awarded 1 star to Stéphane Décotterd for his gourmet restaurant at the heart of the Glion Institute of Higher Education (GIHE). “Le Bistro by Décotterd” has also been awarded for the second year in a row with a Bib Gourmand from the prestigious guide. The "Maison Décotterd" complex comprises four culinary areas: the gourmet restaurant “Stéphane Décotterd”, “Le Bistro by Décotterd”, the Bar and the Lounge, forming a veritable gastronomic destination in a spectacular setting. The brand-new Lounge recently opened its doors in partnership with the prestigious cognac brand Louis XIII and Champagne Télmont. Here, guests can enjoy wines and spirits with spectacular views of the Alps and Lake Geneva.
I'd like to thank my entire team for their hard work and commitment, and I'm proud to be able to share this magnificent award with them. I'd also like to thank all the producers in the region with whom I've forged close links over the last few years of working together. They are all part of my philosophy of favoring local produce and producing regional, eco-responsible cuisine.
First-semester Bachelor students spend four weeks on placement at Maison Décotterd - alternating between the gourmet restaurant and its kitchen, the bistro and the bar.
We are honored to have the “Maison Décotterd” at the heart of our institution. This is a unique opportunity for Glion students to draw inspiration from the exceptional culinary talents of the Chef and his brigade.
About Stéphane Décotterd
Stéphane Décotterd was born in Billens in the canton of Fribourg and grew up in Corseaux and La Tour-de-Peilz near Vevey. He considered becoming a chef from the age of ten and started his apprenticeship right after school at "Le Petit" restaurant in St-Légier. After working in a few other restaurants, including Le Pont de Brent, and spending two years in Quebec, Canada, he returned to Switzerland in 2005 and took up professional residence at Le Pont de Brent. In 2008, he won the "Cuisinier d'Or" competition, the award for the best Swiss chef. In 2009, he was fifth in the world at the Bocuse d'Or, an artistic cooking competition in Lyon (France). In 2011, Stéphane took the reins of the "Pont De Brent" with his wife Stéphanie. In 2012, the couple was awarded two stars in the Michelin Guide and an 18/20 Gault-Millau rating. In 2018, the Chef abandoned seafood, exotic fruit and other imported products to devote himself solely to eco-responsible cuisine that promotes local products and terroirs. In 2020, the Chef was awarded the "Ethical Cuisine Trophy" in London by the Relais & Châteaux Association of which is also vice-delegate for Switzerland and a member of the World Culinary Council. That same year he also received the "Swiss Culinary Merit" award for his excellence and know-how in respecting Swiss culinary heritage produce. He is also a member of the "Académie Culinaire de France".
About Maison Décotterd : https://maisondecotterd.com/
Maison Décotterd opened its doors in September 2021 in the heart of Glion Institut de Hautes Études, overlooking Montreux and the Vaud Riviera. Headed by Chef Stéphane Décotterd and his wife Stéphanie Décotterd, winners of the 2019 Michelin Swiss Hospitality and Service Award, Maison Décotterd boasts two restaurants, a bar and a lounge: the “Stéphane Décotterd” gourmet restaurant (18 Gault et Millau points – 1 Michelin star), Le Bistro by Décotterd (1 Michelin Bib Gourmand), the Bar and the Lounge by Décotterd. The two exceptional restaurants, offering breathtaking views of Lake Geneva and the surrounding mountains, reflect Chef Stéphane Décotterd's vision of regional, eco-responsible and original cuisine. Maison Décotterd is a member of the Relais & Châteaux association, synonymous with excellence, while also belonging to a worldwide network of 580 top-rate hotels and restaurants.
About Glion Institute of Higher Education: https://www.glion.edu/about-us/
