Ballotine of duck foie gras

Discover the art of creating an elegant gourmet starter during this cooking workshop dedicated to ballotine of duck foie gras served with a mango and ginger chutney.

Throughout the workshop, you will prepare a refined French recipe enhanced by the vibrant flavours of fruit and spice. The richness of the duck foie gras is perfectly balanced by the sweetness of the mango and the fresh, warming notes of ginger, creating a harmonious combination that is both sophisticated and memorable.

Guided by a Chef from Le Cordon Bleu Paris Institute, you will enjoy expert guidance and professional insights to help you recreate this exceptional dish with confidence.

The session concludes with a convivial tasting. Located at Place de la Concorde, Le Cordon Bleu offers an experience rooted in culinary excellence.