The secrets of classic French sauces (2h)

During this two-hour culinary workshop offered by Le Cordon Bleu Paris, participants discover the essential foundations of classic French sauces. This workshop highlights the techniques, balance and precision required to master key preparations of French gastronomy.

Led by Le Cordon Bleu Paris Chefs, the workshop focuses on the preparation of several fundamental sauces: cocktail sauce, Hollandaise sauce, Aïoli sauce and poultry jus. Participants learn how to control emulsions, temperatures and seasoning, while understanding the role of each ingredient in texture and flavour.

The sauces are then tasted and paired with homemade olive fougasse, a hard-boiled egg, fondant salmon and yellow chicken supreme. This tasting offers a clear understanding of pairings and the contribution of each sauce to a dish.

During this workshop, you will learn how to:

• Prepare several foundations of classic French sauces
• Balance acidity, fat and aromatics
• Work with varied textures, from emulsified sauces to reduced jus
• Adapt a sauce depending on the ingredient or pairing
• Understand key techniques to recreate these sauces at home

Designed as a structured and accessible experience, this workshop is suitable for both amateurs and passionate cooks wishing to strengthen their culinary foundations.

Located at Place de la Concorde, Le Cordon Bleu offers an experience rooted in excellence and expertise.