Date: Friday, May 8, 2026
Time: 4:30 pm - 7:30 pm
Duration : 3 hours
Maximum number of participants: 8
Price: $ 265 (Including HST.)
Note: Price includes paper chef hat, apron, towel and take away container.
*Participants must be at least 18 years of age.
Le Cordon Bleu is proud to welcome you into its school in the heart of Ottawa. Delivering the most recognized and prestigious culinary training programs in the world, Le Cordon Bleu® Ottawa has drawn upon years of experience in professional culinary education to develop a curriculum of privatized course packages designed to meet the needs of every gourmet enthusiast.
Mastering the sauce techniques will help you add variety to your culinary repertoire and develop your own unmistakable signature flavours.During the 3-hour hands-on workshop, you will learn:
- The preparation of Dugléré Sauce and Morel Mushroom Sauce
- The history and origin of these two traditional french sauces
- Proper techniques for emulsification, reduction, and thickening
- Classic applications of sauces in plated dishes
- Professional presentation and finishing techniques
- Shallow Poached Seabass Filets, Dugléré Style
- Morel Mushroom Sauce with Chicken Breast
- Chef demonstration of Glazed Soft-Boiled Eggs with Cheese sauce and Spinach
- Observe and learn key techniques
- Sample the finished dish and take it home to enjoy
Questions? We're happy to help! Email us at Ottawa-StudentServices@cordonbleu.edu
NOTE: If you would like to apply a gift certificate to your payment or if you are a vocational student / alumni, please contact Ottawa-StudentServices@cordonbleu.edu to register.