The Art of Foie Gras
by Michael Petit
Price per person Free
29th October 2019
10:00 am - 01:00 pm
& skills

• Training on how to devein a foie gras lobe
• Making your own terrine
• Cooking different foie gras dishes using a variety of techniques
• A four-course tasting menu included

The chef
Head Chef for Ernest Soulard

Michaël Petit started learning cuisine with the famous Chef Joël Robuchon and worked for La Chabotterie in Vendée, France.
For 20 years now, he has been in charge of R&D for Ernest Soulard.

Terms & Conditions:

The maximum number of participants per establishment is 2.

All places are on a first come, first served basis.

If you are booking an event more than 6 weeks in advance a non-refundable 30% deposit is payable on registration to 
secure your place. The balance must be paid within 6 weeks of the course date. If you are booking an event less than 
6 weeks from the event date then the full fee is payable on registration. Your participation at the event will only be
confirmed once we have received full payment. 


If you cancel in writing at least 6 weeks before the event we will refund the price less the 30% deposit.
No refunds will be given for cancellations within the 6 weeks preceding the event.

Read full Terms & Conditions

Other Information:

  • We would ask that you bring your chef’s jacket
  • TheTasteLab will provide all materials and equipment
  • Each participant will be provided with an apron
  • The price includes lunch
  • If you need to book a hotel, you can contact The Holiday Inn London – West

Our Address:

Westway Estate, 18-20 Brunel Road
Park Royal, London, W3 7XR
(TheTasteLab is a 10 min walk from East Acton tube station - Central Line)

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