Alain Ducasse's cooking school. "White poultry stock; veal sauce; lobster fumet; brown stock and gribiche; Albufera and Perigueux sauces… the list of sauces and bases is so wide that it usually takes several years to master. During this class, we will teach you how to prepare and use these sauces so that later, at home, you will be able to develop and modify these techniques using your own equipment. This is an excellent first session that allows you to truly discover the genuine culinary philosophy of Alain Ducasse."