Charcuterie-Making Class at The Cheese School of San Francisco
The Cheese School of San Francisco organized a Charcuterie-Making class. During this 3-hours class led by Sebastien Espinasse and our chef Antonio Pinheiro, students learned how to make pâté and duck rillettes.
And they did a great job!
Watch Lily-Rose’s video to know more about this amazing class!Pictures on Facebook The Cheese School Google Maps
All images are under copyright © Fabrique Délices