Fillet fish from the bay of biscay prepare lamb reared on the salt marshes of nearby pauillac and learn more about local ingredients such as duck confit and foie gras during a 15 to 2 hour cooking class at the renowned latelier des chefs school in bordeaux no matter what class you take expect a focus on the best in seasonal and regional cuisine the class limited to 16 people is sure to add a little french flair to your recipe list