Foie Gras Course
Gain complete mastery over foie gras, covering ethical sourcing, butchery techniques, searing methods, terrine preparation, exquisite sauces, and efficient high-volume plating. Tailored for professional chefs aiming to deliver impeccable texture, accurate portions, and restaurant-quality foie gras dishes consistently during every service shift.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This course offers hands-on, step-by-step guidance to confidently select, prepare, and cook foie gras. You will explore grades, varieties, and responsible sourcing practices, then gain expertise in deveining, seasoning, searing, making terrines, and preparing torchon. Perfect your sauces, side dishes, and drink pairings, along with plating, portion control, and serving methods for reliable, top-quality outcomes in fast-paced professional kitchens.
Elevify advantages
Develop skills
- Master precise foie gras butchery including deveining, portioning, and minimising fat loss.
- Achieve expertise in searing and terrines with optimal pan temperatures, bain-marie use, and safe holding practices.
- Develop high-end plating skills balancing textures, temperatures, and tasting-menu portion sizes.
- Design professional sauces and pairings using reductions, pickles, and wines to complement richness.
- Learn expert sourcing and storage by assessing suppliers, labels, and maintaining cold-chain integrity.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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