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Duration: 4h Please note: all start times are CET.

When you have a good stock, you have a good sauce. When you have a good sauce you have good food!

Highlights

• Learn to make a stock from scratch
• Master the basic French sauces essential to French cuisine
• Learn technics for elaborating your sauce preparations
• A hands-on learning experience in a fun and convivial atmosphere

More about our class

This class offers a good introduction to French sauces as elaborated by chef Auguste Escoffier. Traditional French cooking has always been about sauce and stock. A whole kitchen station was dedicated just to this task. This is a fundamentals class and will prepare you to take your sauces to the next level.

In this class, the sauces are the stars. We will prepare simple meat, fish, and vegetable dishes to accompany our sauces. Learn to make a stock - the essential base for any good sauce. We will also teach you how to clarify butter as well as variations of sauces to enlarge your sauce-making library.

Of course, as usual, everything will be fresh and in season, so the accompanying recipes will vary based on what is available.

Some examples of what you'll make in class (based on season and availability) :

• Chicken or fish velouté
• Sauce au Poivre
• Clarified Butter
• Beurre Blanc
• "Aise" Sauces (ie mayonnaise, Hollandaise, etc.)

Includes

As with all our classes, the meal, wine, and calories are included at no extra charge.

Important to Know

• Price per person
• For timing, some parts of the preparations may be done in advance by your chef. You will receive by email a PDF booklet of recipes including some not covered in class.

Meeting Point

The Chef will meet you at the time indicated in the confirmation email, directly at the school located at 6 Rue Baudelique, 75018 Paris, the closest metro station is Jules Joffrin on line 12. Ring the bell on your right at our doors when you arrive.