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Charcuterie Demonstration & Practical

New Zealand
The Charcuterie Short Course demonstration and practical has been designed to improve your confidence in the home kitchen and provide an essential repertoire of charcuterie larder skills including, duck rillette, fresh herb sausages and white pudding (boudin blanc). This short course is made up of a demonstration in the cuisine demonstration theatre followed by a practical class in the cuisine kitchen.

Short Course date: Saturday 22nd August 2020

Short Course Demonstration Time: 9am - 12pm
Short Course Practical Time: 1pm - 5pm

Course details: In this course, our cuisine Master Chef will demonstrate charcuterie larder skills in the cuisine demonstration theatre followed by a practical class in the cuisine kitchen.

• Duck rillette
• Fresh herb sausages
• White pudding (boudin blanc)
• Cold smoked salmon
• A unique Wellingtonian Petit Pate-en-croute inspired by Petit pâté de Pézenas, a speciality of the town of Pézenas in the Southwest of France.

Course Includes: All ingredients, aprons and tea towels will be provided. All cooking equipment and teaching resources are provided in our practical kitchen for your use. Recipe book and tastings. Lunch is not included.

Location: Level 2, 52 Cuba Street, Te Aro, Wellington

Contact Details: +64 4 472 9800  |  nz@cordonbleu.edu

All bookings are subject to the following terms and conditions

Price: NZD 299.00

Short Courses

New Zealand
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