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Charcuterie Course

Sao Paulo
The Charcuterie workshop is designed to improve your confidence in the kitchen and provide you with an essential repertoire of charcuterie pantry skills, including duck rillette, fresh herb sausage and white pudding (boudin blanc). This course consists of a practical class.

In this course, our Chef will demonstrate and practice with the students the delicatessen pantry skills.

  • Pâté en Croute
  • Jambon de Paris (Presunto Royale, no Brasil)
  • Rillettes a La Graisse de Canard
  • Pâté de Campagne en Crépine
  • Saucisses de Toulouse
  • Merguez com Couscous e Legumes
  • Ballotine de Canard et Son Chutney
  • Magret de Canard avec Mousseline
  • Mousse de Foie de Volailles aux Pistaches
  • Boudin Blanc de Volailles Truffé
  • Barriga de porco sous vide - Les Rillons
  • Le Jarret de Porc

At the end of the course, as a Chef demonstration, you will be able to taste all the dishes made by the Chef. You can also take your plate home.

The course will have 6 lessons lasting 6 hours in each lesson on the days:
  • Class 1: 3 hours of demo and 3 hours of practice / 28 March
  • Class 2: 6 hours workshop / 29 March
  • Class 3: 6 hours of workshop / 31 March
  • Class 4: 6 hours of workshop / 03 April
  • Class 5: 6 hours of workshop / 05 April
  • Class 6: 6 hours of workshop / 06 April
    Hours: 08:00 to 14:30 pm

Course Information:

Duration: 6 hours per day in total of 36 hours
Teaching Method: 92% practical and 8% demonstration
You take home what to cook


3 Le Cordon Bleu Aprons
3 Dishcloths
1 Bibico
1 Hair net
Handout with Recipes
Certificate of participation

* In case of withdrawal, the course fee is non-refundable
* Classes subject to a minimum number of students for opening.
* We pay on credit card in up to 4 installments.
This course is now fully booked. Please click on the button below to be added to the waiting list.