Chef Christophe will teach you how to make truffled duck parmentier and for dessert truffled ice cream.
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.
