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The Art of Preparing Sauce & Jus for Meat

August 10th , 2019 9:30am - 3:30pm

Course Topic:
  1. Tartare
  2. Supréme
  3. Pepper sauce
  4. Bordelaise


  1. Learn how to make classical French Cuisine sauces which are known all over the world
  2. Know the techniques of hot and cold emulsion sauce preparation
  3. These sauces, indispensable to French Cuisine, can be applied to a variety of meat dishes
  4. Learn how to bring out the best flavors of your ingredients
  5. The class will taste the different sauces they learned with chicken and beef

Course Inclusions:
  • Hands-on practical workshop session
  • All ingredients needed
  • Apron, hat and kitchen towel
  • Class kits which includes the recipes, notepad and pencil

Useful Notes:
  • The workshops are held for small groups that give participants a chance to learn and work closely with our Chef.
  • Participants should be at least 18 years old
  • No prior knowledge is required for the courses and are suitable for beginners in culinary and for those who wish to learn French cuisine techniques
  • All the food prepared during the sessions are for the participants to taste and take home
  • Participants must wear comfortable attire appropriate for the kitchen
This course is now fully booked. Please click on the button below to be added to the waiting list.