Before Christmas, now is the time for the entire family to take a cooking class. The Atelier Clafoutis is a French cooking studio on rue Duguesclin in Lyon 6ème. France’s traditional holiday fare will be on display. Learn how to make a “foie gras terrine with red berries” and a “chocolate bûche de noel” à la Lenôtre?

Foie gras, translated, it means ’liver fatty’ is one of the jewels of French cuisine. The holidays meals begin with this delicacy. Its flavor is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté (the lowest quality), and may also be served as an accompaniment to another food item, such as steak. French law states that "Foie gras belongs to the protected cultural and gastronomical heritage of France."

The "bûche de noë"l is a traditional dessert served during the Christmas holidays in France, Belgium, Quebec, Lebanon and several other Christian-” international movement, Nathalie Guiral teaches in French or English, menus with seasonal products in order to make your meals ecological.

She welcomes you on Mondays morning and Friday afternoon for pâtisserie classes, Tuesday and Thursday lunch time or evening for 3 courses menu class, and Saturday for private groups. Every details are on her website: www.atelierclafoutis.com (will soon be in English)