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              The Chef's Choice, Foie Gras

              Paris

              On the agenda:

              Foie gras terrine
              Deveining, marinade and cooking
              Tasting
              Demonstration: cooking with foie gras
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              Foie gras ravioli in a Jerusalem artichoke broth with truffle, celery crisp
              Roast goose foie gras with pepper, candied baby beetroot and crunchy granny smith apple
              Foie gras savoury custard with cep mushroom foam

              Note:
              Translated into English.
              Applicants must be at least 18 years of age.
              Uniform included: tea towel and apron.

              This course is now fully booked. Please click on the button below to be added to the waiting list.
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