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              Winter Terrines

              Paris

              February 13, 2016
              Pressed duck foie gras with wild mushrooms, pear chutney with Monbazillac wine
              Fish terrine with curry, accompanied with orange and cilantro beurre blanc
              Country terrine with chicken liver

              Note:
              Translated into English.
              Applicants must be at least 18 years of age.

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