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.

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Description
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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