It’s not for nothing that the “saucier” is one of the highest paid positions in most restaurants.
The perfect sauce can enhance any dish…

Our chefs will show you everything you need to know about liquid accompaniments. You will learn different preparation techniques- from dressing, emulsion or homemade mayonnaise to the royal class – the classic brown sauce.

We explain the difference between stock, broth and jus and also show you how to implement this at home. We show step by step how to draw funds from natural products without food chemicals and flavor enhancers- and this is not difficult at all.

Of course, all of these liquid delicacies are then incorporated and enjoyed in a delicious, seasonal 3-course meal.