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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.

Recipes:
  • 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
  • Terrine de Foie Gras
  • Magret de Canard, Farci au Foie Gras
  • Ballotine de Canard et Son Chutney
  • Mousse de Foie de Volailles aux Pistaches
  • Boudin Blanc de Volailles Truffé
  • Saumon Fumé
  • 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 class.
Days: December 08, 10, 12, 14, 15 and 17 from 08:00 - 14: 30h

Course Information:

Duration: 6 hours
Teaching Method: 50% practical and 50% demonstration
You take home what to cook

Includes:

Le Cordon Bleu Apron
Dishcloth
Bibico
Hair net
Ingredients
Handout with Recipes
Certificate of participation

* In case of withdrawal, the course fee is non-refundable

Tuition: R$ 5,900.00

Duration: 6 days

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