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 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.
All participants can take their creations away with them at the end of the lesson.
April 21-22, June 15-16, August 10-11, October 26-27, December 8-9, 2017
Lime and cilantro yogurt sauce
Chestnut honey vinaigrette
Sauces to taste and pair with crisp garden vegetables: Celery stalk, carrot, fennel, red radish, tomato, etc.
Sauces to taste and pair with low temperature cooked Salma salmon
Vigneronne sauce (red wine sauce for fish)
Sauces to taste and pair with beef
Black olive vinaigrette
Green crab coulis
Fresh tomato concassee
Sauces to taste and pair with croutons
Bechamel (Mornay) sauce
Mushroom and cream sauce
Sauces to taste and pair with a Landes yellow chicken suprême with liquorice and macaroni gratin
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