Description

Join Chef Jérôme for a two-hour exploration of three of the great foundations of French cooking: Béchamel, Velouté, and Hollandaise. You’ll learn the essential techniques behind each sauce, from building a smooth roux and developing a rich, savory Velouté to mastering the delicate emulsion that gives Hollandaise its signature silkiness. Chef Jérôme will share practical tips for getting the texture, seasoning, and consistency just right, along with ideas for how these classic sauces can be adapted and used in your own cooking.
Throughout the class, you’ll taste each sauce alongside a selection of light bites, seeing firsthand how a well-made sauce can transform even the simplest ingredients. Whether you’re looking to strengthen your French cooking repertoire or simply want to understand what makes these foundational sauces so enduring, this class offers a delicious introduction to the techniques behind some of France’s most beloved culinary traditions.

Secondary Category

Food & Wine