If you can take away one thing from this course, it will be the precision and originality of certain techniques: partially cooked, polished, with vapor and with salt. These are the techniques that Romain Fornell applies to foie gras. You will also learn to elaborate on the process of cooking stuffed macaroni (pasta) with foie gras which allows you to take advantage and maximize your skills with this delicacy.
Similarly, Romain Fornell shares with us his signature plates and being the creator and author of Foie Yogurt, a signature dish, though mainly served as an appetizer, which is mainly associated with him.
Who is it for?
This online course will satisfy professional chefs, as well as lovers cooking and FOODIES alike. This complete course focuses on the process of making Duck foie gras; containing the basic, yet interesting theory behind the dish, as well as, the necessary techniques to make a venison foie gras, impressive concoctions like partially the partially cooked or terrine, and finally the innovative technique of duck foie gras vapor, amongst others.
Fornell specializes in French cooking, and in Foie Gras; for this reason, this course executed by this teacher, well versed in the pedagogy of French cooking, explains step-by-step all of the elaborations, so you don’t miss one detail of how to learn how to make Foie Gras to perfection. Chefs and cooking enthusiasts will find in this course an opportunity to discover or rediscover foie gras as never before.
Necessary Materials
Instruments or materials recommended in some recipes (not essential for the course):
- Oven
- Steamer
- Paper towels
- Silicon paper