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Filet Mignon with Béarnaise - Seared Salmon with Chive Beurre Blanc - Chicken Marsala - 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 our chef will share several classic French recipes, and you'll learn how to pair sauces with meats, desserts as well as helpful hints that can take any dish to the next level.