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.
5-6 February, 5-6 March, 12-13 April, 11-12 May, 11-12 June, 9-10 July, 6-7 August, 10-11 September
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
Tastings are conducted once all the sauces have been prepared
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%).
The end time of the course depends on the number of participants.
Book your seat for this workshop: