This class will define and explain the differences between a pâté, à pâté en croute and a terrine. We will learn how to handle, cut, store and serve a pâté or a terrine. We will sample different homemade pâté or terrines. This class will be lead by our in house chef Charcutier Nicolas Rafa.
Born and raised in Paris, Nicolas Rafa began his culinary journey in charcuterie at 14 years old as an apprentice. From there, he attended Gregoire Ferrandi, known as the premiere culinary school in France. After graduation, Rafa accepted a job under Gilles Verot, one of the most talented and esteemed French Charcutier honing his skills until moving To New York as a Charcutier Sous Chef at Daniel Boulud, then Head Charcutier at Rotisserie Georgette before joining Le District.