Chef's techniques: Jus & Sauces - 4 hrs
Chef's techniques: Jus & Sauces - 4 hrs
Number of Persons
1
2
3
4
5
6
7
8
9
10
Scheduling for
myself
somebody else
Dates
Fri 03.05.2024, 09:00 - 13:00
1 Day
€ 320,00
VAT included
fully booked
Fri 31.05.2024, 09:00 - 13:00
1 Day
€ 320,00
VAT included
fully booked
Sat 15.06.2024, 09:00 - 13:00
1 Day
€ 320,00
VAT included
Description
Learn how to prepare jus and sauces, the essential basics of French cuisine.
May 3, 2024 at 9:00 AM
White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Bearnaise sauce.
May 31, 2024 at 9:00 AM
White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Bearnaise sauce.
June 15, 2024 at 9:00 AM
Fish stock - Lobster broth - Armorican sauce - Beurre blanc - Tartar sauce.
Useful information:
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group. Classes for adults only.
- 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.
- Tips to select ingredients
- Tips to optimize the use of each ingredient
For all reservations of more than 4 people, please contact us by phone or by e-mail.
May 3, 2024 at 9:00 AM
White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Bearnaise sauce.
May 31, 2024 at 9:00 AM
White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Bearnaise sauce.
June 15, 2024 at 9:00 AM
Fish stock - Lobster broth - Armorican sauce - Beurre blanc - Tartar sauce.
Useful information:
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group. Classes for adults only.
- 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.
- Tips to select ingredients
- Tips to optimize the use of each ingredient
For all reservations of more than 4 people, please contact us by phone or by e-mail.
Description
Learn how to prepare jus and sauces, the essential basics of French cuisine.
May 3, 2024 at 9:00 AM
White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Bearnaise sauce.
May 31, 2024 at 9:00 AM
White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Bearnaise sauce.
June 15, 2024 at 9:00 AM
Fish stock - Lobster broth - Armorican sauce - Beurre blanc - Tartar sauce.
Useful information:
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group. Classes for adults only.
- 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.
- Tips to select ingredients
- Tips to optimize the use of each ingredient
For all reservations of more than 4 people, please contact us by phone or by e-mail.
May 3, 2024 at 9:00 AM
White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Bearnaise sauce.
May 31, 2024 at 9:00 AM
White chicken stock - Beef jus - Shallot and Meaux mustard condiment - Pepper sauce - Bearnaise sauce.
June 15, 2024 at 9:00 AM
Fish stock - Lobster broth - Armorican sauce - Beurre blanc - Tartar sauce.
Useful information:
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group. Classes for adults only.
- 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.
- Tips to select ingredients
- Tips to optimize the use of each ingredient
For all reservations of more than 4 people, please contact us by phone or by e-mail.
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