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Filet Mignon with Béarnaise - Seared Salmon with Chive Buerre Blanc - Chicken Breast with Chasseur Sauce - Chocolate Soufflé with Raspberry Coulis
What you will learn
A good repertoire of sauces can help you add complexity to your dishes, color to your presentations and smiles to your guests' faces. In this class the chef will share classic French recipes. You'll learn how to pair sauces with meats, deserts and helpful hints that can take any dish to the next level.