Guided by our Chef, discover the techniques to make foie gras, terrines, and ‘pâté en croûte’.

Agenda:
- Preparing and marinating stuffings
- Making some ‘pâté’ dough
- Introduction to assembling and cooking different preparations


From November 22nd to the 24th at 9:00 am
Foie gras terrine, Poultry and foie gras galantine, Pheasant 'pâté en croûte', and more...


Practical information:

- Class taught in French and consecutively translated into English.
- Daily special included with a daily special prepared for the participants.
- Some steps of the recipes are carried out as a group. Classes for adults only.
- Share a convivial moment with the Chef while the Chef is handing out the certificates, then take your preparations and Ritz foie gras terrine with you to enjoy them.
- As a souvenir, the detailed recipes, personalized certificate and Ritz Escoffier school apron are given to each participant.

To book the course for over 4 participants, please contact us by phone or email.