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Foie gras workshops

comptoir-nos-fermes-pigeonnier-stage-foie-gras-03Discover the secrets of cooking duck foie gras in Eliane Bajon's workshop.
Workshops held for a minimum of two people to a maximum group of 10.
The workshop is held over two days.
You will learn all about duck, the different ways of preparing and cooking it, and by the end of the workshop, you will be able to prepare the meat like an expert.
As a professional, Eliane Bajon will select the duck livers which you will cut under her guidance.
She will then show you how to prepare your foie gras and season your confits. 

Workshop programme:

Friday afternoon
Arrival when you will be shown your guestroom (3 ears of corn)
Friday evening: Dinner will be served at the table d'hôtes by the fireplace.
During the evening, we will share the highlights of the Gers and the places to visit with you.

Saturday morning
No need to get up at the first light.
After a generous breakfast, the workshop will get underway.
Lunch:
Traditional meal.
Free afternoon.
Take the time to explore the local places of interest, such as
the European Bell Art Museum in l'Isle-Jourdain, the Cistercian Abbey of St. Marie de Boulaur, the Abbey of St. Marie du Désert, and the Museum of Foie Gras. Or why not watch yoke decorations being made , the Bleu de Lectoure pastel colour being extracted, local grains being pressed (safflower, colza, sunflower), as well as visiting local bee initiatives and enjoying other local attractions.
Saturday evening:
Dinner by the fireplace.

Sunday
After breakfast, it is time to cook the confits with an opportunity to visit a traditional duck and foie gras market held in Gimont, from All Saints Day to Easter, or every Monday in Samatan, the world capital of foie gras.
Take the delicious dishes you prepared over the course of the weekend -
jars of foie gras and confits, duck filets and duck breasts – home with you.
Remember to bring a cool bag to take the uncooked meat away with you, including
the breasts and the bones. 

Price for a weekend for two, full board, with two prepared fattened ducks: 590 euros.

Contact us to book your place.


Eliane Bajon's foie gras masterclass

We also offer you the chance to learn the most important things to know about preparing and cooking foie gras in 2 hours at the Eliane Bajon foie gras masterclass at Le Comptoir de nos Fermes in L'Isle-Jourdain.

How do you choose, slice and store foie gras?
What should you eat it with?
What's the best temperature for serving it?

The next classes will take place  from 10 a.m. to 1 p.m.

Masterclass: €85 per person.

Contact us to book your place.

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