WORKSHOP & SUPPER WITH MASTER CHARCUTIER GEORGE JEPHSON
We are delighted to welcome Master Charcutier George Jephson to LA FROMAGERIE for a workshop & supper celebrating the art of French Charcuterie.
Some of you may already be familiar with George’s wonderful Pâté en Croute & Terrines, not forgetting his masterful pork pies. His terrines & pies are the quintessential show piece of any table and as we head towards the festive season we thought it would be great to have George take us through the art of these French traiteur classics, in readiness for the party season!
During the workshop George will demonstrate various techniques, as we serve a selection of George’s Pâtés, Hams, Terrines and Pies alongside pickles, chutneys, cheese & autumn salads and breads paired with cider, beer & wine.
About George…George is passionate about the classic art of French charcuterie, handmade in Stoke Newington Green, East London at the brilliant Cadet. George has trained as a cheesemonger, butcher and fishmonger, but during a two year stay in Paris living above a traiteur-charcuterie in the 19th arrondissement called Isabelle & Franck, he found his passion. This led him to Gilles Verot, an icon of the charcuterie scene and a specialist in pâté-en-croûte.
Back in London he has now developed a repertoire of traditionally made traiteur classics that focus on the five French techniques with Pate en Croute, Traditional Paté, Terrines, Mousses & Rillettes, all highlighting his complete respect & skill for the craft.
