Date:  2026/10/31
Duration: 3 hrs
Time: 9 AM - 12 PM
Registration Deadline: 2026/10/23

Sauces are the heart of French cuisine, and this workshop explores four timeless sauces crafted to elevate beef filet: the rich and velvety Bernasi Sauce, the deeply reduced and aromatic Red Wine Sauce, the fragrant and peppery Green Pepper Sauce, and the luxurious, silky Foie Gras Sauce.

Students will learn the fundamentals of French sauce-making—stock preparation, emulsification, reduction, and flavor balancing—while also understanding how to pair sauces with different meat textures. The workshop includes a demonstration of sous vide filet mignon, highlighting ideal doneness and moisture retention.

Finally, participants will practice restaurant-style plating to create dishes that harmonize taste and presentation. Ideal for home cooks and culinary enthusiasts seeking to elevate their skills, this workshop offers a refined introduction to the craft of French sauces.

Notes & Important Information:

♦ After completing your registration for a short course, you will receive an automatic confirmation email.
♦ Each short course is limited to 16 participants.
♦ Upon completion of the class, students will receive a Le Cordon Bleu Short Course Certificate of Participation.
♦ This course is open to participants aged 18 and above only.
♦ All professional tools and equipment required for the class are provided during the course.
♦ Course seats will be reserved on a first-come, first-served basis upon successful registration and payment.