This module is part of an integral training consisting of eleven modules and is dedicated to the development of advanced French cooking skills reserved for those having already completed the beginner training, professionals, or those having completed the equivalent training.
This module aims at learning the techniques of preparation of the following recipes:
Chicken, foie gras and truffle ballotine - Terrine of fresh foie gras - Foie gras and citrus casserole - Pork shank and foie gras terrine - Foie gras of duck cooked in a Medoc wine marinade and infused with cinnamon - Pan seared red mullet and foie gras with almonds
Each module is taught over the course of two consecutive 7 hour days. The start date is indicated below.
