Gourmet French Charcuterie: Pâté en Croûte, Rillettes, and Terrines

Program Overview

Explore the refined craft of classic French charcuterie—where preservation, texture, and flavor come together through time-honored culinary techniques. In this hands-on Charcuterie Techniques workshop, you’ll learn the foundations behind pâté en croûte, rillettes, and terrines, from preparation and seasoning to layering, molding, and presentation.

Understand the role of curing, fat balance, texture development, and proper cooking methods in producing high-quality charcuterie.

This workshop focuses on developing precision, craftsmanship, and an appreciation for traditional garde manger preparations while creating elegant and flavorful charcuterie pieces.