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              Explore programmes


              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.