ONLINE Charcuterie Classes taught in English
Class Duration: about 3 hours
Price: 53€/participant*
Number Recipes: 3-4 recipes
Average Food Cost: About 50 euros and assumes that you have some basic ingredients available in your kitchen (Sugar, Flour, Eggs . . .). Keep in mind that you will be preparing a pâté which normally would sell for 100 euros based on its size and weight.
*Number of participants refers to the number of individual connections to our Zoom session. You can be multiple people in the same kitchen but we ask that you try not to be more than 2 people, as much for your own benefit as for your fellow participants & chef-instructor.
Highlights
- Instruction in English
- Shopping list provided with recipes
- Technical setup instructions provided for you to enjoy your virtual experience
- Hands-on interactive lesson
- Link to class video so you can watch again
- Small group size – this is important so that you can enjoy the class fully. You can always be more than one person on your connection. We advise no more than 2 for maximum enjoyment.
- Interactive Zoom sessions & Instructional videos for work alone steps
- Learn from an experienced French chef
- Online French cooking lesson from the comfort of your home
Your Online Charcuterie Classes
Charcuterie is a big part of French culinary school and the French take their charcuterie so seriously that they have competitions for the best charcutiers to present us their flavorful, eye and palate-pleasing work. Good charcuterie can be expensive so how wonderful it will be for you to know how to prepare this at home!
Pâtés & terrines are a French bistro favorite and will soon be yours. In our Online Charcuterie classes, Chef Eric will show you the secrets of making perfect & delicious pâtés and terrines perfect for your holiday table or to impress family and friends. We will offer this online charcuterie class as a 1-day lesson with varying menus. Connect from the comfort of your own home. The class will be recorded so that you may go back and review the lesson at your leisure. You can attend LIVE or sign up to only receive the recording.
The RECIPES & DATES:
Charcuterie 1 – Pâté en Croûte
In this class, chef Eric will show you how to prepare a deliciously, mouth-watering pâté en croûte from start to finish. You will prepare the dough for your pâté from scratch and prepare your mix of meats which we will also use to make preserved jars of pâté that you can keep for months (if you can wait that long.
We shall also prepare a grilled vegetable terrine that you will have to patiently wait to enjoy the next day. Ah yes, a good pâté and terrine, take time and your patience will be rewarded.
Recipes covered:
- Pâte en Croûte Coussin
- Dough for Pâte en Croûte
- Grilled Vegetable Terrine
- Jars of Pâté with Dry Fruits . . .
NEW DATES COMING SOON . . .
You will need: Aluminium terrine mold, baking sheet, parchment paper, food processor, mixing bowls, grill pan, saucepan, kitchen tongs, cutting board, paring knife, chef’s knife, vegetable peeler, rolling pin, jar for preserving/canning, spatulas, spoons, ice cubes, Large saucepan for boiling your jars of pâté
Charcuterie 2 – Fish Terrine & Chicken Liver Pâté (Mousse)
In this charcuterie class, we will focus on a very elegant fish terrine. This is a more complex recipe so we have paired it with our chicken liver pâté. Don’t think you are getting less to do by any means. We want to ensure that you will be satisfied with your results so we’ll take the time to do it just right.
Recipes covered:
- Chicken Liver Pâté
- Panade (base for the fish terrine)
- Fish, Asparagus, and Shiitake Mushroom Terrine
NEW DATES COMING SOON . . .
Tools Needed: food processor, aluminum terrine, nice jar or ceramic terrine mold to present the liver pâté, saucepan, mixing bowls, frying pan, ice cubes, spatulas, spoons, kitchen tongs, cutting board, paring knife, chef’s knife, vegetable peeler
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Not sure of the class time in your time zone, try this link.
If you don’t see the time for your area, it means the class is not offered on that date for your time zone.
Note: We, of course, prefer that you attend classes LIVE. But if you are unable to attend the LIVE class, you can also select to watch the recording so that you may follow along on your own. You can always email the chef to ask your questions.
