Workshops
kitchen
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The goose and the duck
The Perigord pig
Truffle
Duck confit (salting, brining, cooking) + sarladaise potatoes
Breast (cutting the duck, cooking, duck stock) + crushed PDT
Stuffed goose neck
Patécrust (dough, stuffing, molding and cooking)
Smoking
Périgord Pâté Terrine
Pig pie
Pork rillons Pork roulade
Périgord Pâté Terrine
Pig pie
Pork rillons Pork roulade
From
90€
From
90€
From
110€
Are you preparing for the CAP Cuisine as a free candidate?
Book your session for revision: basics and techniques of French cuisine..
Eric Barranger
Who am I ?
Trainer by profession, with extensive culinary experience, I had the opportunity to work in different establishments....
My wife and I met in 2018 and our shared passion for cooking and baking gave rise to this desire to work together. It’s a new adventure in which we want above all to share our passion, pass on our knowledge, offer moments of conviviality around a simple and generous table.
Laetitia Barranger
Who am I ?
Pastry has always been an integral part of my life.
From my childhood, I spent entire days in my parents' bakery. For me, baking represents a rebirth, my daily anti-stress, my childhood memories, an inexhaustible playground, creation and imagination. But also the culinary art of making good and beautiful things, working with local producers, sharing, discovering, and providing pleasure.
At the Mérigots truffière, our customers will spend a moment of sharing, conviviality, simplicity, around a generous and gourmet table.