Le Cordon Bleu Logo

Fundamentals of French Cuisine: The Art of Preparing Sauce & Jus for Fish and Seafood


Schedule: Saturday, September 28th, 2019 (9:30 AM - 3:30 PM)

On the menu:

  • Sauce to prepare and taste with low temperature cooked salmon (Red label Scottish or Irish): Hollandaise
  • Sauce to prepare  and taste with Red Snapper: Beurre Blanc, Genevoise, Vierge
  • Sauce to prepare and taste with Prawns: Cocktail
  • Sauce to prepare and taste with Vegetables: Honey Vinaigrette, Lime and coriander


  • Learn how to make seven (7) French Cuisine sauces that best complement different types of fish and seafood; and
  • Tastings are conducted once all the sauces have been prepared and will have the opportunity to dine with the chef.
This course is now fully booked. Please click on the button below to be added to the waiting list.