The Art of Duck in French Cooking

Join us at the French Library for an intimate, hands-on cooking class led by Chef Jérôme Bergère of La Voile. In our commercial kitchen, guests will prepare a three-course French menu rooted in classic technique, featuring pan-seared foie gras with poached pear, duck prepared two ways, including duck breast with tomatoes concassée, riz pilaf, and orange sauce, ending with delicate chouquettes for dessert.

Guests will also learn the preparation of canard séché, made during class and packaged to take home.

The evening concludes with a shared meal enjoyed alongside the chef, paired with thoughtfully selected wines. Designed for a small group, this experience offers hands-on instruction, conversation, and a true taste of French culinary tradition.

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Host or Publisher The French Library