The Art of Making Sauces and Jus
You will discover the techniques to make different sauces, the finishing touch of your dishes.
The Art of Making Jus and Sauces Workshop Presentation
Many French dishes are made from, or accompanied by, a variety of sauces or jus. Examples include beurre blanc, béarnaise sauce and red wine sauce.
They add, or accentuate, flavour or bring the flavours of the different elements of a dish together.
Jus and sauces are, without a shadow of a doubt, an indispensable part of French gastronomy!
This is why Le Cordon Bleu Paris The Art of Making Jus and Sauces Workshop is available several times a month in its new building with semi-professional kitchen equipment.
In a relaxed and friendly atmosphere, a small group is guided by a Chef Instructor as they learn to master these delicious, traditional and innovative accompaniments.
You will cover every detail of the preparation of the jus and sauces selected by Le Cordon Bleu Chef.
And, to delight your taste buds, a tasting will take place at the end of the six hour session. You can also take home what you have made to share with your friends and family!
Audren de Valbray's review of this cuisine workshop
"Stepping into a breathtaking new building. The warm welcome. The skilled Chef with a great sense of humour. Top quality equipment. But, above all else, learning so much sauce expertise, in a workshop lasting just 6h." Audren de Valbray
On the agenda of The Art of Making Jus and Sauces Workshop
Sauces for crisp garden vegetables:
Lime and yogurt sauce
Sauces for beef:
Red wine sauce
Sauces for slow cooked salmon:
Sauces for free range chicken supreme:
Morel mushroom and vin jaune sauce
Workshop translated into english.
Uniform included : tea towel and apron.
Applicants must be at least 18 years of age.
Book your seat for this workshop:
Price: € 195.00
Duration: 6 Hours