Chef Christophe will teach you how to make truffled chicken waterzooi and celeriac purée.
Class will begin promptly at 10.30 am.
The cost includes: tea or coffee on arrival. Glass of Champagne while cooking. All ingredients; including lots of fresh black truffle from chef Christophe’s own truffiere in Bungendore. Aprons, equipment, and recipe. 2 course truffle lunch with a glass of matching wine or non-alcoholic beverage.