French chef Yannick Alléno, who is remembered with the phrase “sauce is the verb of French cuisine”, is getting ready to launch a training course dedicated to the art of sauce with Institut Paul Bocuse.  

The training course, which will be opened as the School of Sauces, will consist of 60 hours of classes spanning the firts two years of the International Bachelor of Culinary Arts Management at the Institut Paul Bocuse. Students will learn the principles and foundations of mastery of the French gravy tradition, as well as mastery of new techniques such as extraction and cryo-concentration. Students will also undergo training with an agronomist on the sensory qualities of a sauce and create their own sauce to find their own culinary identity.



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