Pâté and Charcuterie with Arthur Dehaine of Restaurant Daniel

Arthur grew up among farmers and butchers in Picardy, France, and has a bachelor’s in restaurant management from Ferrandi Paris. He gained experience at France’s Le Chambard, Le Marloe, L’Arôme, Boutary and Maison Vérot, and acclaimed charcutier Gilles Vérot was his mentor. Arthur followed in his grandfather’s footsteps by pursuing charcuterie and is known for showcasing a combination of colors and textures. In this workshop Arthur will cover the traditional methods of making a pate; how to cure and marinade charcuterie and the process of grinding and hand-cutting meats for sausages. He’ll teach the class how to make Pate de Campagne, Chicken Pate with Apricots and Pistachios, Foie Gras Torchon, Hand Cut Toulouse Sausage and Rillons.