Cold Cuts: Discovering the French terroirs with the Charcuterie buffet at FERRANDI Paris

    ferrandiparis_advanced_frenchcuisine_buffet_charcuterie.jpg
    ferrandiparis_advanced_frenchcuisine_buffet_charcuterie.jpg

    The Students of the Advanced French Cuisine program have concocted a series of cold cuts linked to our french regions such as the meat lamb from Pezénas, the pork and duck rillette or the marbled ham of burgundy. Such fine dishes were revisited to add an aesthetic touch, added value promoted by our Advanced French Cuisine program to add another set of skills to our professional participants.