Cooking class experience — learning Foie Gras properly

I took a cooking class specifically to learn how to make Foie Gras correctly. The instructor explained why Dijon mustard is used the way it is — something I'd never understood from just eating it. The rich and refined result when you make it yourself is different.

French cuisine is a UNESCO Intangible Cultural Heritage. We learned how a countryside auberge shapes the way this dish is eaten. The class ended with the meal and a glass of a digestif of Calvados. I've made it three times since and each time it improves. Highly recommend the cooking class approach.