CultureInside a French Cooking SchoolThe tools of sauce making: ladles, skimmers, and whisks. David BrabynAn advanced student prepares for lunch service. A student blanches savoy cabbage leaves. David BrabynSweating onions and reducing veal stock. David BrabynRoasted bones and aromatics form the base of a veal stock. David BrabynADVERTISEMENTADADThe class gathers for a portrait. David BrabynA bin of dirty pots and pans heads to the dishwasher. David BrabynA student prepares a bordelaise sauce. David BrabynA student tests their sauce. David BrabynA chef-instructor poses for a portrait. David BrabynADVERTISEMENTADADThe makings of veal stock. David BrabynThree finished sauces. David BrabynKeep ReadingThe Traditional Latkes Recipe I Always Come Back ToBy JOAN NATHAN13 Under-the-Radar Montreal Restaurants Locals LoveBy MAYSSAM SAMAHAThis Mutual Aid Group Is Delivering Groceries to Families Impacted by ICE RaidsBy SHANE MITCHELLWhy Quince, the World’s Most Stubborn Fruit, Deserves a Spot on Your TableBy BENJAMIN KEMPERExperience The History of Paris Dining Through These 10 RestaurantsBy LINDSEY TRAMUTAComedian Fortune Feimster’s Backstage Rider Will Surprise YouBy ALYSE WHITNEYThe New Era of Indigenous DiningBy DIANA SPECHLERWhy Grana Padano PDO and Prosciutto di Parma PDO Couldn’t Be Made Anywhere ElseBy SAVEUR EDITORSHow to Cook With Puntarelle, the Bitter Green Romans Can’t Live WithoutBy KATIE PARLASee AllContinue to Next StoryADVERTISEMENTADAD
