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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

Open to everyone

Course duration:
3 days, 24 hours
7:45am - 4:45pm (lunch 1h)

Tuition fee: 1,380
The fees include welcome breakfast, lunches and tastings.

Teaching Method:
Workshops with individual follow-up.
Classrooms are equipped with professional equipment. Utensils and equipment are loaned for the practical classes. A recipe book will be provided to participants.

An apron, a tea towel, a hat and a cooler bag are given to each participant.
A cloak room will be available for changing on site.

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

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

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.


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.

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).

Your accountant will contact the Training Insurance Fund / OPCO, specific to your branch.

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 : Theoretical courses and workshop
    Theoretical course : history and sauce classification
    Workshop : Basic techniques

    Day 2 : Workshops
    Bases of cold sauces, stables and unstable
    Classic hot sauce bases for fish accompaniment

    Day 3 : Workshops
    Basic sauces for meat accompaniment
    « Innovation » sauces

  • Dates and tuition fees

    Term Dates & Prices

    Select a date
    Mar 28, 2022 - Mar 30, 2022 ( Standard )
    € 1,380.00
    Jun 22, 2022 - Jun 24, 2022 ( Standard )
    € 1,380.00
    Sep 21, 2022 - Sep 23, 2022 ( Standard )
    € 1,380.00
The institute reserves the right to modify the induction procedure, fees, dates, organisation, and structure of all its training programmes.
Last page update on 16/12/2021