Foie gras workshop at Ferme de Viltain (78)

The explanations are clear, as is the demonstration on a duck liver. Arriving a little late, I didn't hear why we were working with duck liver and not goose liver. However, when I tasted the duck liver at home, the taste was VERY pronounced! IS THIS NORMAL? Didn't the liver stay long enough in the oven at 80°C, for 30-35 min? (thermometer < 30°C when placed in the liver in a bain-marie). Because of this, no one had any more! What can I do with what's left? (I repeat the 80°C cooking process and remove the liver only when the thermometer is at 40-45°C? Thank you in advance for your feedback. Mai CARIOU 06 12 15 06 38 - [email protected] & [email protected]

A very friendly presenter, who explains very well and doesn't hesitate to re-explain just in case.

Very warm welcome. Beautiful presentation. It's nice to leave with your foie gras.

Excellent experience. I really enjoyed this activity. Very well organized, the explanations given by the chef and his demonstration before we prepared the foie gras ourselves were perfectly clear. Great atmosphere, not forgetting the little tasting session at the end of the workshop.

The atmosphere was great, as were the instructors. We really enjoyed this workshop.