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 agenda of The Art of Making Jus and Sauces Workshop
6 October, 19 October, 27 October, 9 November, 23 November, 1 December, 14 December
Lime and cilantro yogurt sauce
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
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: