Classes taught in English
Class Duration: 4 hours (includes tasting)
Price per person: 130€
Learn to make a stock from scratch
Master the basic French sauces essential to French cuisine (we will cover at least 5 sauces)
Learn technics for elaborating your sauce preparations
A hands-on learning experience in a fun and convivial atmosphere
Class in English
Privatize this class
Interested in a more one-on-one experience with our chefs? Want to organize an individual or group lesson for a particular period that better fits your schedule? For your hen-do, bachelor parties, or team-building sessions, why not request a private lesson? Private classesare fully customizable. Use the link on this page to select the type of lesson you would like and make your request. You can also email us about private lessons should you have any questions or special requests.
Offer this class as a gift to your friends and family.
This sauce making class offers a good introduction to the French mother sauces as elaborated by chef Auguste Escoffier. Traditional French cooking has always been about the 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, you will prepare sauces that can accompany meat, poultry, fish, & vegetable dishes.
In this French sauce making class, the sauces are the stars. We will prepare simple meat, fish and vegetable dishes to accompany our sauces so that you will be able to taste your 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. In total, you will make at least 5 sauces in class with the assistance of your chef.
At the end of your sauce-making efforts you will get to taste your sauces with a buffet-style light meal!
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
“Aise” Sauces (ie mayonnaise, Hollandaise, etc.)
For timing, some parts of the preparations may be done in advance by your chef.