Pâtés and Terrines Workshop
In this special full day workshop, students will learn to prepare about 15 different Pâtés & Terrines including a Country Style Pork Pâté, Rillette specialty of the city of Le Mans, Duck & Pistachio Terrine, Rabbit and Artichokes Terrine, Potatoes Tourte, Subric of Vegetables, Bavarian Cream Enrubanné, Exotic Fruit Terrine in Champagne Jelly, Salmon & Perch Fish Terrine, Potatoes Terrine, Oeuf in Aspic Jelly and a lot more. Some will be eaten during lunch, others tasted for dinner and a lot will be taken home at the conclusion of the day.
Due to the length requried to make pâtés and terrines, this is a full day workshop.
Like all our other Cooking Classes and Workshops, this workshop is fully practical (hands-on). Students are fully involved in this workshop. We don't ask you to just watch the demonstration, prepared to get your hands messy! (Okay, not that messy)
Pâtés and Terrines Workshop (
menu)
In Term 4, 2011,
Sunday 9am to 7pm Date: 11th December 2011 2 places left
Course code: 1148V Teacher: Mr. L. Villoing
Cost $230.00 (1 full day session, including pâtés and terrines lunch and dinner prepared by students as part of the workshop practise)
Sunday 9am to 7pm Date: 11th December 2011 2 places left
Course code: 1148V Teacher: Mr. L. Villoing
Cost $230.00 (1 full day session, including pâtés and terrines lunch and dinner prepared by students as part of the workshop practise)
In Term 1, 2012,
Sunday 9am to 7pm Date: 18 March 2012
Course code: 1218V Teacher: Mr. L. Villoing
Cost $250.00 (1 full day session, including pâtés and terrines lunch and dinner prepared by students as part of the workshop practise)
Sunday 9am to 7pm Date: 18 March 2012
Course code: 1218V Teacher: Mr. L. Villoing
Cost $250.00 (1 full day session, including pâtés and terrines lunch and dinner prepared by students as part of the workshop practise)
enrolment
To enrol into this workshop, you can simply enrol yourself online with our secure website, give us a call or fill in the enrolment form (printed version). (More information on enrolment.)Classes are run subject to acquiring minimum numbers. Maximum number of students for this Workshop is 6.
what to bring
Students are asked to bring an apron, two tea towels, food containers (for taking food home) and wear full closed flat shoes.Students will enjoy the ice cream and sorbet at the end of the workshop.
Please feel free to bring a camera with you if you'd like to take photos of completed work. (We found many students were interested in taking photos of the food they made.)
