Foie Gras Course
Gain complete mastery of foie gras, covering ethical sourcing, butchery techniques, searing methods, terrine preparation, sauce creation, and professional plating for high-volume service. Tailored for culinary experts seeking perfect texture, accurate portions, and restaurant-quality foie gras dishes at every turn, ensuring excellence in modern gastronomy settings.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides hands-on, step-by-step guidance to confidently select, prepare, and cook foie gras. You will explore grades, varieties, and responsible sourcing methods, then gain expertise in deveining, flavouring, searing, making terrines, and preparing torchon. Perfect your sauces, side dishes, and drink pairings, along with plating, portion control, and serving processes for reliable, top-quality outcomes in a fast-paced kitchen environment.
Elevify advantages
Develop skills
- Precise foie gras butchery: deveining, portioning, and minimising fat loss.
- Expertise in searing and terrines: controlling pan heat, bain-marie use, and safe holding.
- Professional plating: balancing textures, temperatures, and tasting-menu sizes.
- Sauce and pairing skills: crafting reductions, pickles, and wine matches for rich flavours.
- Sourcing and storage proficiency: assessing suppliers, labels, and cold-chain management.
Suggested summary
Before starting, you can change the chapters and workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workloadWhat our students say
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