Learn the basics of preparing French Classical sauces
DurationDishes being prepared will be:
Originally studying cookery in my native France and first working in Paris, I came to London in the 1980s to work with such illustrious names as the Roux Brothers, Alistair Little, and with Simon Hopkinson at Bibendum.
Synonymous with classical cuisine, many of the world’s most loved dishes originated in France, as well as the repertoire forming the building blocks for many chefs across many continents.
Learn how you too can make them, plus gateau St Honore. Skills you will learn include making a fool proof pate à choux, baking techniques, crème patissier, caramel, melting chocolate, using puff pastry and gelatine. Also how choux pastry can be used to make savoury snacks.
You don’t have to travel to France to enjoy its cuisine. Join us for this hands-on class and learn a classic French menu with modern technique.
Come and join us at Waterman House Cookery School for a step–by–step guide to the Best French cuisine.
Learn how to make the robust signature dishes made famous by the cuisine capital of the world. To begin our celebration of the home of cooking, we start with a beautifully caramelised Soupe à l’oignon (French Onion soup).
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