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La cocina del pato y del foie-gras

Presentación

This course will be taught in Spanish.

Please, check the information in Spanish.

Programa

Check the information in Spanish please.

Formador

Ángel Fernández de Retana, BCC

Hilario Arbelaitz, Restaurante Zuberoa

Experto en pato y foie, Martiko

Dirigido a

Seminarios del área de cocina

Precio

190€

Methodology

Thursday, 21st February 2019
From 09:00 to 14:00
35 students
Basque Culinary Center
Desarrollado por:: www.dedomultimedia.com