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Gascon cooking with Elisabeth Billhot
In the rustic setting of her country kitchen, Elisabeth will introduce you to the art of making your own potted meats : foie gras, rillettes and confits using traditional Gascon recipes.
At the end of the course you'll be able return home to share the fruits of your labours with your friends and family.
| 2 half days | You will spend two half days beginning with the preparation of the foie gras (fatted duck livers) and getting the rest of the carcass ready for salting and the slow cooking of the rillettes. The following day more work on the rillettes while the confits cook slowly before their final sterilisation. |
| Group of 3-5 Course : 190 € per capita Included : 2 fatted ducks with their livers (foies gras), the jars for bottling, the slow cooking and sterilising. Additional duck : 80 € Accomodation not included : see prices |
