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The Art of Making Sauces and Jus - 2 days

Paris

Cuisine lesson on sauces

During this 2 day cuisine lesson, you will discover one of the secrets of French cuisine: sauces and jus.

During these cuisine lessons, you will work alongside a Le Cordon Bleu Chef and learn the techniques for making traditional and modern sauces and jus.

The cuisine lessons for The Art of Making Sauces and Jus workshop take place in a dedicated room where the 16 participants have all the necessary material and ingredients at their disposal.

On the menu:

30-31 January, 11-12 March, 6-7 October, 4-5 November, 9-10 December

Day 1
Sauces to taste and pair with crisp garden vegetables: Cauliflower, carrots, radishes, cherry tomatoes
Cocktail sauce
Lime and cilantro yogurt sauce
Seasonal vinaigrette*

Sauces to taste and pair with low temperature cooked organic salmon & small “grenaille” potatoes
Virgin sauce (made by the Chef Instructor)
Genevoise sauce
Kalamansi vinegar beurre blanc

Sauces to taste and pair with Soulard duck fillet
Pepper sauce
Bearnaise sauce
Vigneronne sauce (made by the Chef Instructor)

Tastings are conducted during the workshop.

*Seasonal vinaigrettes:
Truffle vinaigrette: January, February, December
Strawberry vinaigrette: June and July
Olive oil and peach or ume vinaigrette: August and September
Chestnut honey vinaigrette: October and November

Day 2
Sauces to taste and pair with home made fougasse
Black olive vinaigrette (made by the Chef Instructor)
Aioli
Green crab coulis
Fresh tomato concassée

Sauces to taste and pair with a roasted Landes yellow chicken suprême & elbow macaroni gratin
Béchamel & Mornay sauce
Chicken jus (made by the Chef Instructor)
Normandy mushroom and cream sauce

Tastings are conducted during the workshop.

3-4 April, 13-14 May, 10-11 June

Day 1
Sauces to taste and pair with crisp garden vegetables: cauliflower, carrots, radishes, cherry tomatoes
Cocktail sauce
Lime and cilantro yogurt sauce
Seasonal vinaigrette*

Sauces to taste and pair with low temperature cooked organic salmon & small “grenaille” potatoes
Virgin sauce (made by the Chef Instructor)
Genevoise sauce
Kalamansi vinegar beurre blanc

Sauces to taste and pair with “Soulard” duck fillet
Pepper sauce
Bearnaise sauce
Vigneronne sauce (made by the Chef Instructor)

Tastings are conducted during the workshop.

*Seasonal vinaigrettes:
Truffle vinaigrette: January, February, December
Strawberry vinaigrette: June and July
Olive oil and peach or ume vinaigrette: August and September
Chestnut honey vinaigrette: October and November

Day 2
Sauces to taste and pair with vegetable spring rolls
Grey shrimp fumet
Thai vinaigrette

Sauces to taste and pair with steamed langoustine tails and asparagus or chicory (Belgian endives)
Langoustine cream

Sauces to taste and pair with Iberian pork
Pork jus with mild onion and lime
Red pepper & Vera smoked sweet capsicum coulis
Teriyaki sauce
Spicy apple condiment

Tastings are conducted during the workshop.

8-9 July, 11-12 August, 8-9 September

Day 1
Sauces to taste and pair with home made fougasse
Black olive vinaigrette (made by the Chef Instructor)
Aioli
Green crab coulis
Fresh tomato concassée

Sauces to taste and pair with a roasted Landes yellow chicken suprême & elbow macaroni gratin
Béchamel & Mornay sauce
Chicken jus (made by the Chef Instructor)
Normandy mushroom and cream sauce

Tastings are conducted during the workshop.

Day 2
Sauces to taste and pair with vegetable spring rolls
Grey shrimp fumet
Thai vinaigrette

Sauces to taste and pair with steamed langoustine tails and asparagus or chicory (Belgian endives)
Langoustine cream

Sauces to taste and pair with Iberian pork
Pork jus with mild onion and lime
Red pepper & Vera smoked sweet capsicum coulis
Teriyaki sauce
Spicy apple condiment

Tastings are conducted during the workshop.

Note:
All short courses are taught in French and consecutively translated into English by a translator.
Applicants must be at least 18 years of age.
Apron, tea towel and cooler bag “Le Cordon Bleu” are offered.
During the day of the short course, you will benefit of 10 % discount at Le Café Le Cordon Bleu and at La Boutique, except on books (-5%).
Courses will take place from 2pm to 8pm each day.
The end time of the course depends on the number of participants.

Book your seat for this workshop:

Price: € 470.00

Duration: 2 days

Short Courses

Paris
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