School of Foie Gras Rougié
During February and March, the first two sessions at the School of Foie Gras presented a busy schedule. The two groups of 10 participants enjoyed our vast grounds near the citadel of Pau, and adapted quite easily to the school's magnificent atelier-laboratory.
What a treat-working on Bonnet pianos !
Nearly every region of France was represented, from Alsace to Corsica, by way of Aquitaine. They were mostly working chefs, but there was also a pair of restaurant owners and even a farmer/ restaurant owner. The first day, Jean-Luc Danjou had the pleasure of discovering the interns' high level of knowledge regarding foie gras.Theory quickly gave way to practice !
Foie gras with Regis Marcon and Michel Roth. For them, it's like telling a great story, and their enjoyment soon led them to sharing secrets. You want my recipes ? OK. I'll give them to you, along with my little tricks, loads of anecdotes, and lots of seasonal variations to round it out...Thanks, chef ! Demonstrations, application exercises the two densely-packed days come to an end. The final touch : photos with the stars. Unforgettable moments.
