The vast majority of French dishes are made or accompanied by various sauces or broths like: hollandaise, bernaise, mayonnaise and bechamel.
These sauces bring flavor, enhance the recipe and make connections between the flavors of different foods in the same dish. In this course you will learn the techniques for the broths and sauces indispensable for the French gastronomy!
Duration: 12 hours, divided into 2 days - next class 23/02 at 9 am to 3pm
Teaching Method: 50% Demonstration 50% practical.
You take home what to cook
Handout with Recipes
Certificate of participation
* Classes subject to minimum number of students for opening.
For your protection, you should come with closed shoes and pants. Prior experience in gastronomy is not necessary since all the techniques necessary for the execution of the course will be taught during the practical lesson by the chef
Make your pre reservation by completing the information below!
ATTENTION: Your seat will be guaranteed after confirmation of the payment that must be made at the Institute or via bank transfer, according to the information in the e-mail that you will receive after your registration on the website.
No refunds are available in case of cancellation or no show.
Total: R$ 1,800.00
Duration: 2 days
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Course:L’Art des Sauces et des Jus Session: Seats: