Description
Announcing Our 2-Day Pâté-Making Workshop! 🍽️
We’re thrilled to bring you an exclusive 2-Day Pâté-Making Course on October 19-20! Perfect for food enthusiasts and aspiring chefs, this workshop will introduce you to the art of crafting rich, delicious pâtés and terrines using fresh, farm-sourced ingredients. Guided by two professional chefs and regenerative gardeners, you’ll learn everything from choosing the right cuts of meat to mastering the delicate balance of flavors that make these dishes shine.
Limited Spaces Available (max 4 participants)—reserve your spot early to secure your place in this intimate class!
Course Fee: 315€ per participant
This includes:
- All ingredients and materials.
- Access to our e-course, “The Essentials of Gourmet Pâté-Making”.
- Organic farm-to-table meals and refreshments throughout the weekend.
2-Day Course Program:
Day 1: Exploring the Fundamentals of Pâté Making
- Morning Session (9:00 AM – 12:00 PM):
- Introduction to Pâté: Learn about the history and different styles—from smooth liver pâté to rustic country terrines.
- Hands-On Pâté #1: Classic Chicken Liver Pâté—Perfecting smooth textures and balancing seasonings.
- Lunch Break (12:00 PM – 1:00 PM): Savor a seasonal, organic lunch featuring your freshly made pâté.
- Afternoon Session (1:00 PM – 4:00 PM):
- Hands-On Pâté #2: Country-Style Pork Terrine—Layering flavors with herbs, aromatics, and garden vegetables.
- Discuss creative flavor variations: Incorporate herbs, spices, and even seasonal fruit.
- Wrap-Up & Tasting Session (4:00 PM – 4:30 PM): Sample and compare the different pâtés, and discuss pairings with bread, wine, and pickles.
Day 2: Advanced Techniques & Charcuterie Pairings
- Morning Session (9:00 AM – 12:00 PM):
- Vegetable and Fish-Based Pâtés: Explore plant-based and pescatarian options like mushroom pâté or salmon terrine.
- Knife Skills & Butchery Basics: Learn how to break down whole cuts to get the perfect pâté base.
- Lunch Break (12:00 PM – 1:00 PM): Enjoy a delicious farm-to-table meal featuring garden-fresh produce.
- Afternoon Session (1:00 PM – 5:00 PM):
- Hands-On Pâté #3: Duck & Orange Terrine—Combining game meats with seasonal fruits for rich flavors.
- Building a Charcuterie Board: Tips and tricks for presenting pâtés, cured meats, and accompaniments for a professional finish.
- Wrap-Up and Certification (5:00 PM – 5:30 PM):
- Final Q&A, feedback session, and distribution of Certificates of Completion.
Don’t miss this unique opportunity to master gourmet techniques and impress your guests with your new culinary creations!
Please don’t hesitate to email us at [email protected] with any questions regarding the course.
