Date(s) - 25/06/2020
4:00 pm - 6:00 pm
At first Duck breast was made into confit, like the wing and leg of the duck.
In 1959, a Michelin star chef, André Daguin prepared a duck breast like a steak for the first time. . Chef Daguin found his kitchen bare of ingredients, but for a tray of raw duck waiting to be cooked in fat. He grabbed one and cooked it like a steak, then served it rare to a surprised customer, who shared the dish with other customers in Hotel de France in Auch, And thus was born a staple duck dish – found today on menus worldwide.
We are offering 6 different experiences each week where we will have up to 3 people in the class with us.
Each course is 20€ and usually lasts about 2 hours
If you want to book all 3 places for a course to cook together with family or friends the price is reduced to 15€ each. This can be a really rewarding way to spend time with people you can’t see at the moment or simply live in a different part of the world.
When you book a class we will send you an ingredients list and an equipment list and the meeting details through zoom. You will need to download Zoom to the device you plan to use for the class and log on to the meeting ten minutes before the start time.You can download Zoom from their website, or alternatively there is a link on our homepage.
Bookings are closed for this event.