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The Art of Sauces and Jus

Sao Paulo
The vast majority of French dishes are made or accompanied by various sauces or broths. As examples, we can mention recipes of fish, poultry or meat broths, in addition to sauces: velouté or red wine sauce for example.

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!

Course Information:

  • Duration: 12 hours, divided into 2 days
  • Teaching Method: 50% Demonstration 50% practical.
  • Recipes: Fish, Meat and Poultry Broths
  • You take home what to cook


  • Ingredients
  • Handout with Recipes
  • Certificate of participation

*In case of course waiver, the fee isn’t refundable

Below are the sequential dates:
01/11/22 - 09:00 - 15:00 and 01/12/22 - 08:00 - 14:00
10/03/22 - 11:30h - 17:30 and 11/03/22 - 11:30h - 17:30
03/30/22 - 12:00h - 18:00h and 03/31/22 - 12:30h - 18:30h

* In case of withdrawal, the course fee is non-refundable
* Classes subject to minimum number of students for opening.
* Parcelamos in credit card in up to 4 times.

This course is now fully booked. Please click on the button below to be added to the waiting list.