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              The Art of Making Sauces and Jus - 2 days


              Cuisine lesson on sauces

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

              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.
              All participants can take their creations away with them at the end of the lesson.

              Day 1

              • Pistou sauce
              • Fish stock (fumet)
              • Shellfish stock
              • Poivrade sauce
              • Brown veal stock
              • Béchamel sauce
              • Fresh tomato sauce and derivatives

              Day 2

              Sauces for crisp garden vegetables

              • Cocktail sauce
              • Lime and yogurt sauce
              • Honey vinaigrette
              • Olive vinaigrette

              Sauces for beef

              • Pepper sauce
              • Bearnaise sauce
              • Ped wine sauce

              Sauces for slow cooked salmon

              • Virgin sauce
              • Genevoise sauce
              • Beurre blanc

              Sauces for free range chicken suprême

              • Sauce diable
              • Chicken jus
              • Morel mushroom and vin Jaune sauce


              Workshops start at 2pm and finish at 8pm.
              Translated into English.
              Applicants must be at least 18 years of age.
              Uniform included: tea towel and apron.
              Approx. 6 hours of class a day
              On the day of their workshop, all participants benefit from a 10% discount on Le Cordon Bleu products at La Boutique (5% for books) in the institute.

              Price: € 410.00

              Duration: 2 days

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              Course: The Art of Making Sauces and Jus - 2 days

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