Chef's techniques: Jus & Sauces - 4 hrs

Chef's techniques: Jus & Sauces - 4 hrs

Number of Persons
Scheduling for
Dates
Fri 18.02.2022, 09:00 - 13:00
1 Day
€ 270,00
Book
Sat 05.03.2022, 09:00 - 13:00
1 Day
€ 270,00
fully booked
Sat 26.03.2022, 09:00 - 13:00
1 Day
€ 270,00
fully booked
Sat 09.04.2022, 09:00 - 13:00
1 Day
€ 270,00
Book
Description
Learn how to prepare jus and sauces, the essential basics of French cuisine.


February 18, 2022 at 9:00 am
Fish stock - Lobster broth - Armorican sauce - White butter sauce - Tartar sauce.

March 5, 2022 at 9:00 am
White chicken stock - Duck jus - Bigarade sauce - Bearnaise sauce - Pepper sauce.

March 26, 2022 at 9:00 am
White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Hollandaise sauce.

April 9, 2022 at 9:00 am
Fish stock - Lobster broth - Armorican sauce - White butter sauce - Tartar 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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