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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.

Aimed at/Programme

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

Monday, 25th February 2018
From 09:30 to 14:30
35 students
Basque Culinary Center
Desarrollado por:: www.dedomultimedia.com