Under the guidance of a Le Cordon Bleu Master Chef you will learn, the first day, the essential cooking skills required to expertly prepare a variety of Meats and Fish Terrines. The second day will be preserved for the plating of the terrines with the dry fruits and vegetables. Alongside these techniques you will be taught how to prepare a range of exquisite recipes, all of which can easily be replicated at home.
On the Menu:
Duck & Fois Gras
Red Mullet Terrine with Artichokes
Rabbit Terrine with Hazelnuts
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