Join this sauce cooking course and learn aromatic, refined, and unbeatable delicious recipes! From vegetables, chicken, veal, and fish you will prepare under guidance homemade funds, sauces, and the matching menu.
Homemade, of course! But how do you make really good sauces, stocks, jus, and marinades without using instant broth and bagged products? During the workshop, you will learn the basics and the most important techniques for sauces and stocks: reducing, assembling, emulsifying and binding.
After an appetizer, you'll prepare different stocks from vegetables, chicken, fish carcasses, and veal bones. You will refine these funds into refined sauces and cook the matching menu: Marinated lemon chicken on fine salad, salmon in tarragon sauce, braised veal cheeks, and a delicious dessert.