Perhaps nothing distinguishes French cuisine from all others more than their fixation on and mastery of sauces. From a humble fortified stock or a rustic pan jus, to the delicate and often vexing buerre blanc and buerre rouge, to the egg based hollandaise and bearnaise, all the way up to the modern fluid gels and foams of molecular gastronomy, the French Sauce classes will present the theory and technique behind them all. Part 1 will cover the classics, part 2 the more technical and modern. Short lecture followed by hands on presentation for each category of sauce, followed by 3-course sit-down dinner, wine accompaniment included. $100.
(class size restricted to 8 people, please contact restaurant to sign up).