Chef's techniques: Jus & Sauces - 4 hrs Introduction

Chef's techniques: Jus & Sauces - 4 hrs Introduction

There are no free dates for the selected course. Please change the time period or choose another course.

Number of Persons
Scheduling for
Learn how to prepare jus and sauces, the essential basics of French cuisine.

October 16, 2020 at 9:00 am
Fish stock - Lobster bouillon (broth) - Tartar Sauce - Beurre blanc (white butter) sauce - Armorican sauce.

November 7, 2020 at 9:00 am
White chicken stock - Beef jus - Armorican sauce - Shallot and Meaux mustard condiment - Bearnaise sauce.

December 5, 2020 at 9:30 am
Lobster bouillon (broth) - Fish stock - Classic lobster bisque - Gribiche Sauce - Hollandaise 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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