Academy of Culinary Arts Malaysia Courses
By Elizabeth Wong
Foie Gras Aficionados rejoice at this delectable epicurean dinner where world’s number one producer of Foie Gras, Rougié Sarlat, supplies the best and freshest ingredients to the tasting delight of attending diners. Headed by Chef Ivan Brehm, the executive head chef of Bacchanalia Restaurant who previously trained under award winning Chef Heston Blumenthal at The Fat Duck, let Rougié Foie Gras Dinner be served for the ultimate tasting experience of your life! Make your reservations at https://worldgourmetseries.com/i-RSV/?bookevt=295.
