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