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The Art of Sauces and Jus

Sao Paulo
The most diferent of French dishes are made or accompanied by various sauces or Jus.
Examples include white butter, béarnaise sauce, red wine sauce.

These sauces bring flavor, enhance a flavor or make connections between the flavors of different foods in the same dish. In this course you will learn, how to prepare the Sauce and Jus most indispensable for 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

Includes:

  • Ingredients
  • Handout with Recipes
  • Certificate of participation

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

Below are sequential dates:
03/06 - 08:00 - 14:00 e 04/06 08:00 - 14:00
25/07 - 16:00 - 22:00 e 26/07 - 16:00 - 22:00
29/08 - 16:00 - 22:00 e 30/08 - 16:00 - 22:00
19/10 - 08:00 - 14:00 e 26/10 - 08:00 - 14:00
06/11 - 08:00 - 14:00 e 07/11 - 08:00 - 14:00
16/12 - 16:00 - 22:00 e 17/12 - 16:00 - 22:00

Tuition: R$ 1,800.00

Duration: 2 days

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