Duration: 2 days of 5:30 hours
During this 2 day cuisine lesson, you will discover one of the secrets of French cuisine: sauces and jus.
During these cuisine lessons, you will work alongside a Le Cordon Bleu Chef and learn the techniques for making traditional and modern sauces and jus.
The cuisine lessons for The Art of Making Sauces and Jus workshop take place in a dedicated room where the 16 participants have all the necessary material and ingredients at their disposal.
Apron and cooler bag “Le Cordon Bleu” are offered. A participation certificate will be given by the Chef at the end of the workshop.
On the menu:
27-28 November
Day 1
Sauces to taste and pair with crisp garden vegetables:
Cauliflower, carrots, radishes, cherry tomatoes
Cocktail sauce
Lime and cilantro yogurt sauce
Seasonal vinaigrette*
Sauces to taste and pair with low temperature cooked organic salmon & small “grenaille” potatoes
Virgin sauce (made by the Chef Instructor)
Genevoise sauce
Kalamansi vinegar beurre blanc
Sauces to taste and pair with Soulard duck fillet
Pepper sauceBearnaise sauce
Vigneronne sauce (made by the Chef Instructor)
Day 2
Sauces to taste and pair with home made fougasse
Black olive vinaigrette (made by the Chef Instructor)
Aioli
Green crab coulis
Fresh tomato concassée
Sauces to taste and pair with a roasted Landes yellow chicken suprême & elbow macaroni gratin
Béchamel & Mornay sauce
Chicken jus (made by the Chef Instructor)
Normandy mushroom and cream sauce
4-5 February, 27-28 November
Day 1
Sauces to taste and pair with crisp garden vegetables:
Cauliflower, carrots, radishes, cherry tomatoes
Cocktail sauce
Lime and cilantro yogurt sauce
Seasonal vinaigrette*
Sauces to taste and pair with low temperature cooked organic salmon & small “grenaille” potatoes
Virgin sauce (made by the Chef Instructor)
Genevoise sauce
Kalamansi vinegar beurre blanc
Sauces to taste and pair with “Soulard” duck fillet
Pepper sauce
Bearnaise sauce
Vigneronne sauce (made by the Chef Instructor)
Day 2
Sauces to taste and pair with vegetable spring rolls
Grey shrimp fumet
Thai vinaigrette
Sauces to taste and pair with steamed langoustine tails and asparagus or chicory (Belgian endives)
Langoustine cream
Sauces to taste and pair with Iberian pork
Pork jus with mild onion and lime
Red pepper & Vera smoked sweet capsicum coulis
Teriyaki sauce
Spicy apple condiment
8-9 April, 16-17 June
Day 1
Sauces to taste and pair with homemade fougasse
Black olive vinaigrette (made by the Chef Instructor)
Aioli
Green crab coulis
Fresh tomato concassée
Sauces to taste and pair with a roasted Landes yellow chicken suprême & elbow macaroni gratin
Béchamel & Mornay sauce
Chicken jus (made by the Chef Instructor)
Normandy mushroom and cream sauce
Day 2
Sauces to taste and pair with vegetable spring rolls
Grey shrimp fumet
Thai vinaigrette
Sauces to taste and pair with steamed langoustine tails and asparagus or chicory (Belgian endives)
Langoustine cream
Sauces to taste and pair with Iberian pork
Pork jus with mild onion and lime
Red pepper & Vera smoked sweet capsicum coulis
Teriyaki sauce
Spicy apple condiment
13-14 August, 2-3 October
Day 1
Sauces to taste and pair with crisp garden vegetables
Cauliflower, carrots, radishes, cherry tomatoes
Cocktail sauce
Lime and cilantro yogurt sauce
Seasonal vinaigrette*
Sauces to taste and pair with low temperature cooked organic salmon & small “grenaille” potatoes
Virgin sauce (made by the Chef Instructor)
Genevoise sauce
Kalamansi vinegar beurre blanc
Sauces to taste and pair with Soulard duck fillet
Pepper sauce
Bearnaise sauce
Vigneronne sauce (made by the Chef Instructor)
Day 2
Sauces to taste and pair with home made fougasse
Black olive vinaigrette (made by the Chef Instructor)
Aioli
Green crab coulis
Fresh tomato concassée
Sauces to taste and pair with a roasted Landes yellow chicken suprême & elbow macaroni gratin
Béchamel & Mornay sauce
Chicken jus (made by the Chef Instructor)
Normandy mushroom and cream sauce
*Seasonal vinaigrettes:
Truffle vinaigrette: January, February, December
Strawberry vinaigrette: June and July
Olive oil and peach or ume vinaigrette: August and September
Chestnut honey vinaigrette: October and November
Note:
All short courses are taught in French and consecutively translated into English by a translator
Applicants must be at least 18 years of age
During the day of the short course, you will benefit of 10 % discount at Le Café Le Cordon Bleu and at La Boutique, except on books (-5%)
The end time of the course depends on the number of participants
The workshop concludes with a convivial moment: a tasting of the creations at the table with the other participants
Book your seat for this workshop:
