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.
In Term 1, 2008,
Pâtés and Terrines Workshop (
menu)Sunday 9am to 7.30pm Date: 9th March
Course code: 1088F+P Teacher: Mr. L. Villoing
Cost $190.00 (1 full day session, including pâtés and terrines prepared by students as part of the workshop practise)
enrolment
To enrol into this workshop, you can simply give us a call or fill in the enrolment form. (More information on enrolment.)