BASIC TECHNIQUES: SAUCES TO ACCOMPANY FISH AND MEAT
Smooth, creamy, velvety or even light... Discover all the basic techniques of the great chefs to master the making of sauces. Fond Brun, bouillon, roux, béchamel, bordelaise and many others... Don't miss it! Tasting accompanied by two glasses of wine during this meal.
Contents: Macaroni gratin, béchamel and vegetables / Grilled chicken breast / Mushroom and white wine sauce / Bordelaise sauce.
Please note that the recipes mentioned are subject to change.
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