Le Cordon Bleu Logo

Foie Gras Workshop

  • Selecting the best type of Foie Gras for the right uses
  • How to prepare and marinate
  • Methods of cooking and shaping for cold dishes
  • How to Pan Fry
  • Accompaniments for both hot & cold
  • Foie Gras as a garnish to enhance a dish
  • Included in the price:
  • A four and half hour group practical lesson (inclusive of a 1 hr break – reconvene to cut and taste the chilled items), all ingredients, an apron and tea towel. All cooking equipment and teaching resources are also provided in our kitchen for use on the day. No prior knowledge is required for this course, which is suitable for both novices and cooks with some experience. All of the food created during the day is yours to take home with you.
Maximum of 16 participants working at their own station
This course is now fully booked. Please click on the button below to be added to the waiting list.