Chef's techniques: Jus & Sauces - 4 hrs

Chef's techniques: Jus & Sauces - 4 hrs

Number of Persons
Scheduling for
Dates
Sat 26.06.2021, 09:00 - 13:00
1 Day
€ 220,00
fully booked
Sat 26.06.2021, 09:30 - 13:30
1 Day
€ 220,00
fully booked
Sat 17.07.2021, 09:30 - 13:30
1 Day
€ 220,00
Book
Thu 29.07.2021, 09:30 - 13:30
1 Day
€ 220,00
Book
Description
Learn how to prepare jus and sauces, the essential basics of French cuisine.

June 26, 2021 at 9:00
White chicken stock - Beef jus - Armorican sauce - Shallot and Meaux mustard condiment - Bearnaise sauce.

June 26, 2021 at 9:30 am
Lobster broth - Fish stock - Traditionnal lobster bisque - Rockfish broth - Hollandaise sauce.

July 17, 2021 at 9:30 am
White chicken stock - Veal jus - Bearnaise sauce - 'Diable' condiment - Pepper sauce.

July 29, 2021 at 9:00 am
Fish stock - Lobster broth - Armorican sauce - Beurre blanc (white butter) sauce - Tartar sauce.


Useful information:

- At the end of the class you will be invited to share a meal with the Chef to enjoy the dishes you prepared.
- Class taught in French and consecutively translated into English.
- You will receive a booklet with the printed recipes, a personally awarded certificate and an Ecole Ritz Escoffier apron.

For all reservations of more than 4 people, please contact us by phone or by e-mail.
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