Cours de cuisine francaise
Foie gras workshop at Ferme de Viltain (78)
Offered by :
La Ferme de Viltain
Jouy-en-Josas (78)
Instant booking
You can cancel free of charge up to 48h before the date of the activity.
Activity description :
- 1 hour30 minutes
- Up to 20 people
- French
The holidays are approaching, and it’s time to try out your best holiday recipes!
La Ferme de Viltain is hosting a foie gras workshop, led by our chef Guy, on Saturday, December 5, 2026.
Course outline (1.5 hours):
- Learn how to prepare your foie gras step by step and take it home to cook.
- A hands-on, tasting workshop—no experience necessary—with all utensils, dishes, and ingredients provided. You’ll make a foie gras terrine weighing about 500 g that’s sure to delight your taste buds!
All in a warm and gourmet atmosphere.
Prices
Our customer reviews
4.7
45 reviews
- 5 stars 80 % (36)
- 4 stars 13 % (6)
- 3 stars 7 % (3)
- 2 stars 0 % (0)
- 1 star 0 % (0)
Verified reviews: posted only by customers who did this activity
Great workshop! Family fun to be shared again and again
?arielle
?arielle's review
Very interesting, well explained.
BRIGITTE
BRIGITTE's review
Authentic farm setting. Respect for schedules. Friendly, interesting instructor. Beneficial learning with promising tasting.
Michel
Michel's review
Very good. The chef explains very well how to devein and season the foie gras. And how to cook it afterwards. You leave with your foie prepared on the spot and to cook at home (and a thermometer to use if you don't have a probe).
Frédérique
Frédérique's review
The atmosphere was great, as were the instructors. We really enjoyed this workshop.
Isabelle
Isabelle's review
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.
christine
christine's review
Very warm welcome. Beautiful presentation. It's nice to leave with your foie gras.
Sylvie
Sylvie's review
A very friendly presenter, who explains very well and doesn't hesitate to re-explain just in case.
Nathalie
Nathalie's review
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]
Mai
Mai's review
Very interesting workshop . Very professional and caring chef .
SYLVIE
SYLVIE's review
A very good experience, very very good
Joao
Joao's review
It's a fun activity, and you'll learn everything you need to know for the upcoming Christmas festivities.
Oumy
Oumy's review
Location
Address:
Chemin de Viltain, 78350 Jouy-en-Josas
The workshop takes place at the farmhouse 700m on the right after the Saint Marc golf course.
Access:
- From Paris: 50 mn drive via N118
Know before you go
- Workshop for adults only.
- Classes are held at La Ferme (700 m on the right after the Golf course).
