French Charcuterie

    Publication date - 23/05/2017

    French charcuterie is the result of a long tradition. Covering a wide variety of french charcuterie products, you will learn the techniques to create a delightful array of fine delicacies as cured meats, pâtés or sausages. 


    • Terrines: coarse forcemeats, hot and cold emulsions, aspics.
    • Products in casings: sausages (black and white boudin, smoked, herbed, breakfast...)
    • Confit products: rillettes, confit

    Who is this course for?

    Professionals and students in field of gastronomy, looking for traditional French charcuterie techniques.

    Practical information

    • Hands-on classes in a production kitchen
    • Tastings of the products produced
    • Chef demonstration
    • Producing and presenting a buffet
    • Course in French, with simutaneous English translation
    • Participants must bring their personal uniform and professional equipment
    • Printed documents of recipes
    • FERRANDI certificate upon completion




    2 200 Euros