You will discover the techniques to make different sauces, the finishing touch of your dishes.
The Art of Making Jus and Sauces Workshop Presentation
Many French dishes are made from, or accompanied by, a variety of sauces or jus. Examples include beurre blanc, béarnaise sauce and red wine sauce.
They add, or accentuate, flavour or bring the flavours of the different elements of a dish together.
Jus and sauces are, without a shadow of a doubt, an indispensable part of French gastronomy!
This is why Le Cordon Bleu Paris The Art of Making Jus and Sauces Workshop is available several times a month in its new building with semi-professional kitchen equipment.
In a relaxed and friendly atmosphere, a small group is guided by a Chef Instructor as they learn to master these delicious, traditional and innovative accompaniments.
You will cover every detail of the preparation of the jus and sauces selected by Le Cordon Bleu Chef.
And, to delight your taste buds, a tasting will take place at the end of the six hour session.
Reviews of this cuisine workshop
On the menu:
1 June, 18 June, 28 June, 12 July, 20 July, 2 August, 27 August, 12 September, 20 September, 4 October, 15 October, 26 October, 8 November, 19 November, 30 November, 17 December
Sauces to taste and pair with crisp garden vegetables:
Cauliflower, carrots, radishes, cherry tomatoes
Lime and cilantro yogurt sauce
Seasonal vinaigrette*Sauces to taste and pair with low temperature cooked salmon (Red label Scottish or Irish):
Virgin sauce (made by the Chef Instructor)
Kalamansi vinegar beurre blanc Sauces to taste and pair with beef fillet:
Vigneronne sauce (made by the Chef Instructor)Tastings are conducted once all the sauces have been prepared.
Truffle vinaigrette: January, February, December
Strawberry vinaigrette: June and July
Olive oil and ume or peach vinaigrette: August and September
Chestnut honey vinaigrette: October and November30 March, 20 April, 3 May, 18 May
Sauces to taste and pair with sandwich bread or baguette croûtons:
Black olive vinaigrette (made by the Chef Instructor)
Green crab coulis
Fresh tomato concasséeSauces to taste and pair with a roasted Landes yellow chicken suprême & elbow macaroni gratin:
Béchamel & Mornay sauce
Chicken jus (made by the Chef Instructor)
Mushroom and cream sauceTastings 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: