£690.00pp – Full Day – 8.30am – 5pm | ONLY 1 PLACE REMAINING
2 Course Lunch in The Waterside Inn restaurant – students return to Culinary School after lunch – depart 5pm
Class size limited to 6 students
Arrive at 8.30am
What you learn:
• The basic sauces, fish, and meat sauces
• The stock bases and you will make 3 dishes that perfectly reflect the art of sauce making.
• Covers all aspect of Fond making (stock) and all sauce basics from stock to more elaborate
• Crab thermidor
• Poached dover sole ballotine with new potato and seasonal vegetables with a selection of 3 sauces , hollandaise sauce , Dieppoise sauce and sauce vierge
What’s included:
• A “welcome” breakfast of tea, coffee and pastries.
• Alain Roux Culinary School apron to wear in class and take home with you.
• A certificate and “goodie” bag, a special present from Alain Roux.
• Tour of The Waterside Inn kitchen.
• 2 Course Lunch in The Waterside Inn restaurant – students return to CS after lunch – depart 5pm
• We do all the tidying and washing up so you can relax and focus on your cooking.
• Recipe wallet to take home.
What to wear and bring with you:
We advise you to wear trousers and flat, comfortable shoes. Everything else you need will be provided.
