About this EventThis event will begin in the Center's charming kitchen with a two-part cooking workshop led in English. Jérôme Bergère, Maître d’Hôtel and General Manager of La Voile restaurants, will share the secrets behind one of La Voile’s most beloved menu items—truffle risotto.
Then, Tim, from D’Artagnan Fine Foods will explain how to perfectly select, prepare, and cook foie gras. Each participant will get to take home their very own terrine to share and/or enjoy at home.
After the workshop, we will enjoy champagne in our ballroom and at a dinner table dressed-to-impress by the expert hands of French silversmiths Christofle.
Finally, dine with your fellow participants and indulge in delicious terrine de foie gras prepared by La Voile and the truffle risotto you crafted along with champagne, wine, and dessert. Bon appetit !
About La Voile
About Le Val
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