Duration: 5:30 hrs
A large majority of French dishes are made of or accompanied by various sauces or jus. We can quote for example the beurre blanc, the sauce béarnaise, the red wine sauce. These sauces bring taste, enhance a flavor or make the connections between the aromas of different ingredients in the same dish. You will have realised that the sauces and jus are essential in the French gastronomy!
In a friendly atmosphere, in a small group and under the guidance of a Chef Instructor, you will learn to master these dressings and you will experiment in detail with all the sauces and jus proposed by the Le Cordon Bleu Chef.
Apron and cooler bag “Le Cordon Bleu” are offered. A participation certificate will be given by the Chef at the end of the workshop.
Did you know? The beurre blanc recipe was invented by Clémence Lefeuvre in 1860. It is composed of butter, vinegar, white wine and shallots. Proportions may vary according to taste and chefs.
On the menu:
13 November
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
12 December
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)
21 January, 20 February, 31 October, 18 December
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)
23 April, 13 May, 18 September
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
13 June, 16 July, 8 August, 19 November
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
Tastings are conducted during the workshop.
*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:
