Chef's techniques: Jus & Sauces - 4 hrs

Chef's techniques: Jus & Sauces - 4 hrs

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

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


November 6, 2021 at 9:30 am
Fish stock - Lobster broth - Armorican sauce - Beurre blanc sauce - Tartar sauce.

November 24, 2021 at 9:00 am
White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Hollandaise sauce.

January 15, 2022 at 9:00 am
White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Bearnaise sauce.


Useful information:

- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group.
- Share a convivial moment with the Chef while enjoying the dishes you prepared.
- The detailed recipes, a personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.

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