Delve into the world of Escoffier & the 5 classic mother sauces, forever associated with French cuisine. We’ll also cover “modern day” sauces to round out your training.  Guests will prepare several different sauces each session along with the dishes that will accompany the sauces served during the daily meals.

While all classes are tailored to the season (& available ingredients), example dishes might include: garlic lamb meatballs with harissa gravy, side-salad with banyuls vinaigrette, pan seared whitefish with classic beurre blanc, pork dijonnaise & grilled asparagus with hollandaise.

minimum of 3 guests – maximum of 6

Please anticipate a 4 night / 5 day timeframe: arrival date (afternoon), 3 full days of classes, & departure date (morning). Class includes 3 days of hands-on instruction (with recipes), lodging, & meals. Guests are only responsible for their own dinner on the arrival date.

1,980 € per person, double occupancy
(includes applicable VAT)

2,400 € per person, single occupancy
(includes applicable VAT)