Do you love cooking, surprising, and delighting those around you? So do I, and I try to do it as best as I can!

The holiday season is approaching. What to choose? Foie gras? Cold in a terrine or hot on a plate?
With duck livers from the Ferme de la Condolière in Jas, let’s dedicate this evening to cooking the favorite dish of festive tables.

Let’s learn everything you need to know to prepare it hot or cold.
At the end of the workshop, let’s sit down to enjoy this exquisite dish prepared my way.

Philippe
Chef at The Popote

When

Starting from 7:00 PM, December 6, 2024.

Where

24 Anna Bibert Street, Tarare, France

  • Duration

    2H00

  • Price

    30,00 € per person

  • Number of participants

    12

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