LE MOULIN DU JANICOT
Cookery classes
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2025
Recommended
2025
Jean-Pierre Neyrat cultivates the cereals and pupil the geese on his Ferme farm before selling the preserves prepared on the spot: foie gras, neck stuffed, conflict, goose civet, fairway fairway… It also welcomes tourists in its 5 guest rooms located in its th century mill and receives them for a special course foie gras, in October, November and December. During a culinary weekend, you will learn to cook the goose in every way: foie gras, but also conflict, neck stuffed, rillettes… before taking your products home!
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