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

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

Number of Persons
Scheduling for
Dates
Sat 27.02.2021, 09:00 - 13:00
1 Day
€ 195,00
fully booked
Sat 13.03.2021, 09:00 - 13:00
1 Day
€ 195,00
Book
Sat 20.03.2021, 09:00 - 13:00
1 Day
€ 195,00
fully booked
Thu 25.03.2021, 09:00 - 13:00
1 Day
€ 195,00
Book
Sat 27.03.2021, 09:00 - 13:00
1 Day
€ 195,00
fully booked
Description
Learn how to prepare jus and sauces, the essential basics of French cuisine.

January 23, 2021 at 9:00 am
White chicken stock - Beef jus - Armorican sauce - Shallot and Meaux mustard condiment - Bearnaise sauce.

February 27, 2021 at 9:00 am
Lobster broth - Fish stock - Classic lobster bisque - Rockfish broth - Hollandaise sauce.

March 13, 2021 at 9:00 am
White chicken stock - Veal jus - Bearnaise sauce - Anchovy and rosemary condiment - Bigarade sauce.

March 20, 2021 at 9:00 am
White chicken stock - Beef jus - Armorican sauce - Shallot and Meaux mustard condiment - Bearnaise sauce.

March 25, 2021 at 9:00 am
Lobster broth - Fish stock - Classic lobster bisque - Rockfish broth - 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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