Le French GourMay may be over, but the culinary fun continues with an exclusive cooking class jointly organised by Heather & March and the prestigious culinary school Institut Paul Bocuse.

Held over three days later this month at the state-of-the-art Gaggenau Culinary Studio, participants will have the opportunity to learn how to prepare a three-course French dinner – recipes from the Midi-Pyrénées region, of course – and all the skills necessary from chef Raphaël Vetri, the new general manager and executive chef of Paul Bocuse Institute Asia. The dishes that will be taught include:

- Poitrine de carard en tartare, carpaccio de foie gras: half-cooked duck breast with shaved foie gras and lemon-lime dressing
- Filet de bœuf sauce truffe: seared tenderloin with truffled potatoes and French green beans
- Patis gascon: plums and Armagnac cake

Institute Paul Bosuce Culinary Programme
When: June 23-25, 2015; 2:00pm to 7:00pm
Where: Kitchen Infinity Island South Galleria, 19/F, One Island South, 2 Heung Yip Road, Wong Chuk Hang
Cost: HK$2,000 per person, limited to 12 people per class 

For more information, please contact Heather & March at +852 2116-0839 or email contact@heatherandmarch.com