Come and prepare a delicious two-course meal to relax after a day or week of work.
Attention: technical session ahead, but that's not all...
Accompanied by Albert, a chef with over 30 years of experience, you will learn how to master iconic French sauces using three major techniques:
A cold emulsion, based on mayonnaise, which we will use to make gribiche sauce and aioli.
A hot emulsion based on sabayon, which will be used to make béarnaise sauce.
A poultry stock for a delicious sauce of the same name.
And since at Le Cuisinaire, cooking always ends with a tasting, we invite you to take home two sauces and taste the béarnaise with a beautiful piece of beef and homemade rösti.
Accompanied by Albert, a chef with over 30 years of experience, you will learn how to master iconic French sauces using three major techniques:
A cold emulsion, based on mayonnaise, which we will use to make gribiche sauce and aioli.
A hot emulsion based on sabayon, which will be used to make béarnaise sauce.
A poultry stock for a delicious sauce of the same name.
And since at Le Cuisinaire, cooking always ends with a tasting, we invite you to take home two sauces and taste the béarnaise with a beautiful piece of beef and homemade rösti.
