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
  

Description:

• 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.