We have had the chance to receive an initiation about the gastronomic traditions of the region. It is now out turn to share those treasures with you: the transformation around a fat duck.
We teach you how to prepare it during a long weekend between October and the end of March. Thus you will take your own production home, together with the recipe in order to be able to renew this cooking experience any time.
On the program: confit, foie gras, stuffed neck. Other similar recipes will be given to you in order to vary your future preparations.
The participation per cooked duck costs 128€, all costs included.
Reservation mandatory. Duration of the stay: 4 nights and 3 half days in the kitchen.