(SOLD OUT) The Art of Duck in French Cooking with Chef Jérôme Bergère

Wednesday, March 18, 2026 From 5:00 PM To 8:00 PM Add to Calendar 2026-03-18 17:00:00 2026-03-18 20:00:00 (SOLD OUT) The Art of Duck in French Cooking with Chef Jérôme Bergère The French Library is delighted to present this cooking class from our Gastronomy & Wine program. Guided by excellence, this program is designed to educate you in the fine art of cooking and oenology with a focus on different regions of France. Alsace is famous for its hearty, rustic dishes that combine rich flavors with a deep appreciation for locally sourced ingredients. French Library, 53 Marlborough Street, Boston, MA America/New_York

At French Library

Embark on an immersive and exclusive culinary journey.

Under Chef Jérôme’s expert guidance, guests will gain hands-on experience preparing a refined three-course menu centered on duck, a cornerstone of French gastronomy. The class will explore pan-seared foie gras with poached pear, duck prepared two ways, including a duck breast with tomates concassée, riz pilaf, and sauce à l’orange. Dessert features light, golden chouquettes, a beloved French pastry.

With a limited number of participants, this class offers the opportunity to closely follow the Chef’s step-by-step process, ask questions, and receive personalized guidance allowing you to confidently recreate these dishes in your own kitchen.

The evening concludes around the table, where guests will enjoy the meal they’ve prepared alongside Chef Jérôme, paired with thoughtfully selected wines, in the French Library’s renovated commercial kitchen.

This event is part of our Gastronomy & Wine program, an in-depth exploration of French culinary arts and the captivating world of wines.
Seats are limited for an intimate experience.
Reserving your spot early is strongly encouraged.

Intimate Cooking Class

$250-$295

Chef Jérôme Bergère

Hailing from Le Mans, renowned for its "Rillettes" and the iconic "24 Hours of Le Mans" race, Jérôme Bergère boasts two decades of culinary expertise. Having served as a Chef in various establishments from France to New York City and Saint-Barth, he currently holds the position of Chef at the renowned French restaurant La Voile in Boston. With his extensive background and profound expertise in regional French gastronomy, Chef Bergère is greatly suited to impart the specialties of Burgundian to you.

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