Unlock
all the mysteries surrounding this essential Christmas dish as you enjoy Petites
escalopes de foie gras au raisin (thin slices of foie gras with grapes) as
well as Foie gras en terrine. Françoise will give a talk about all the
important aspects of foie gras: how to read the labels, discuss the differences
and how to use foie gras. Exceptionally, due to the expense of this quality product,
there will be a 3€ surcharge. But you want only the best, n’est-ce pas?!
Course Information
Instructor:
Françoise Meunier is now fulfilling her
dream of teaching the art of French cuisine. Her articles have been published
in The New York Times, The Wall Street Journal and the Paris Voice. She is recommended
by the Office de Tourisme de Paris as a cooking instructor.
Date:
Tuesday, December 6
Time:
9:45
a.m. - 12:30 p.m.
Code:
LD161
Fee:
53€
Place:
Cours de Cuisine, 7 rue Paul-Lelong, stairwell
A bis, 2nd floor, 2e; Metro Bourse or Les
Halles.
Unlock
all the mysteries surrounding this essential Christmas dish as you enjoy Petites
escalopes de foie gras au raisin (thin slices of foie gras with grapes) as
well as Foie gras en terrine. Françoise will give a talk about all the
important aspects of foie gras: how to read the labels, discuss the differences
and how to use foie gras. Exceptionally, due to the expense of this quality product,
there will be a 3€ surcharge. But you want only the best, n’est-ce pas?!