The secrets of classic French sauces (3h)

During this three-hour culinary workshop offered by Le Cordon Bleu Paris, participants deepen their understanding of classic French sauces through a selection of emblematic recipes. This workshop focuses on technique, precision and the diversity of traditional sauces.

Led by Le Cordon Bleu Paris Chefs, the workshop covers the preparation of mayonnaise sauce, Béarnaise sauce, pepper sauce, an anchovy, tuna, egg, olive oil and marjoram emulsion, as well as a Normand mushroom sauce. Participants work on emulsions, reductions and bindings while refining aromatic balance.

The sauces are tasted and paired with homemade heirloom flour bread, a hard-boiled egg, crisp vegetables, fondant salmon and yellow chicken supreme. This tasting encourages exploration of both classic and modern pairings.

Designed as a comprehensive and structured experience, this workshop is suitable for committed amateurs and passionate cooks wishing to advance their skills.

Located at Place de la Concorde, Le Cordon Bleu offers an immersive culinary experience.