Early Christmas in Collaboration with La Ferme St Jacques

Start 29 Thu, 19:00 - 21:00

Instructor: Antonio El Khoury
Date: Thursday, November 29 and Wednesday, December 5 (two sessions)
Time: 7:00 pm to 9:00 pm
Price: $85 / person (all taxes included) for 1 class – $150 / person (all taxes included) for 2 classes


1st class
– Mini smoked duck breast quiche
– Quinoa salad with orange pâté and balsamic rose water sauce
– Duck manchon summer rolls with soya, garlic and ginger sauce

2nd class
– Duck caesar salad with blue cheese sauce
– Mini foie gras burger with red wine onion jam
– Foie gras marinated farming chicken with chicken jus and foie gras sauce


LFSJ products have always been known as fine dining and luxurious supplies that bring your table to a whole new level. But what about discovering innovative mouthwatering yet simple recipes using those Farming products to pamper your family and guests during Christmas winter season and all year long?


– Healthy salads with LFSJ’s duck products
– How to use half cooked Foie Gras in Christmas cuisine
– Implement the luxurious LFSJ’s duck products in simple and easy Christmassy dishes and starters
– New and innovative dishes
– Diversity of LFSJ’s duck products

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