The Chef's Choice, Foie Gras
On the agenda:
Foie gras terrine
Deveining, marinade and cooking
Demonstration: cooking with foie gras
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
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.