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This three-day training course allows you to acquire the techniques necessary to master the techniques of classic and modern sauces, under the wise advice of a Chef-Teacher from the team of Chef Eric Briffard, Meilleur Ouvrier de France, Director of Culinary Arts at Le Cordon Bleu Paris institute.

Key Information

Prerequisites: Open to everyone

Course duration: 3 days

Total hours:
16.5 hours + 1 hour for the distribution of participation certificates
30 June:
Day 1, Day 2 and Day 3: 11:15 am - 4:45 pm

22 September:
Day 1, Day 2 and Day 3: 11:15 am - 4:45 pm

Tuition fee:
1 350
The fees include welcome breakfast, lunches and tastings. Utensils and equipment are loaned for the practical classes. Participants must wear their professional uniform and safety shoes. A cloak room will be available for changing on site.

Teaching Method:
Workshop based with individual follow-up
Classrooms are equipped with professional equipment
A recipe book will be provided
to participants

Teaching language:
This course is taught in French and consecutively translated into English.

A Le Cordon Bleu participation certificate will be issued at the end of the training

This training may be eligible as part of your professional project and your job search. A quote will be given to you by the institute on request for all your external financing procedures.

Le Cordon Bleu Paris institute is referenced in the Datadock (recognition of the quality of training)

This training is not eligible for the CPF Training Personal Account.

Personal funding: Directly with the Institute.

French employees: Internship costs can be financed by your company's skills development plan. Contact your Human Resources department.

In the context of partial unemployment, financing possible at 70% or 80% (long-term partial unemployment) within the framework of the FNE-Training system (agreement between your company and DIRECCTE).

Entrepreneur: Your accountant will contact the Training Insurance Fund / OPCO, specific to your branch: OPCALIM / FAFCEA / AGEFOS PME / FAFIH

Job seeker: This training may be eligible as part of your professional project and your job search. A quote will be given to you by the institute to register on the website linked to your region for funding by Pôle Emploi.

Programme details

  • Educational Objectives
    • Acquire the techniques necessary to master the preparation of classic and modern sauces.
    • Master more than 20 sauce recipes, suitable for different dishes.
    • Succeed in creating a sauce that matches a cold dish, different types of meat, fish, vegetables.
    • Succeed in preparing the iconic sauces of French gastronomy.
  • Course content

    Day 1
    Sauces tasted with crunchy vegetables from the garden:
    - Bouquet of cauliflower, carrots, radish, cherry tomato
    - Cocktail sauce
    - Yogurt sauce with lime and fresh coriander
    - Seasonal dressing

    Sauces tasted in harmony with natural organic salmon cooked at low temperature and new potatoes:
    - Virgin sauce
    - Genevoise sauce
    - White butter with Kalamansi vinegar

    Sauces to taste with a Soulard duck fillet:
    - Pepper sauce
    - Bearnaise sauce
    - Vineyard sauce (made by the Chef Teacher)

    Day 2
    Sauces tasted in harmony with vegetable spring rolls:
    - Gray shrimp stock
    -Thai dressing

    Sauces to taste with steamed langoustine tails with green asparagus or endive:
    - Cream of langoustines

    Sauces tasted with Iberian pork:
    - Pork juice with sweet onion and lime
    - Soulis of red peppers and La Vera pepper
    - Teriyaki sauce
    - Spicy fruit apple condiment

    Day 3
    Sauces tasted with a homemade fougasse:
    - Black olive vinaigrette (made by the Chef Teacher)
    - Aioli
    - Green crab coulis
    - Crushed fresh tomatoes

    Sauces tasted with a roasted yellow chicken supreme from the Landes and a shellfish gratin:
    - Béchamel sauce and Mornay sauce
    - Chicken juice (made by the Chef Teacher)
    - Norman mushroom sauce

  • Dates and tuition fees
    Sorry. The information is not available at the moment.
The institute reserves the right to modify the induction procedure, fees, dates, organisation, and structure of all its training programmes.