Inside a French Cooking School Published Jan 29, 2009 10:00 AM Food SHARE The tools of sauce making: ladles, skimmers, and whisks. David Brabyn An advanced student prepares for lunch service. A student blanches savoy cabbage leaves. David Brabyn Sweating onions and reducing veal stock. David Brabyn Roasted bones and aromatics form the base of a veal stock. David Brabyn The class gathers for a portrait. David Brabyn A bin of dirty pots and pans heads to the dishwasher. David Brabyn A student prepares a bordelaise sauce. David Brabyn A student tests their sauce. David Brabyn A chef-instructor poses for a portrait. David Brabyn The makings of veal stock. David Brabyn Three finished sauces. David Brabyn MORE TO READ RELATED A Treacherous Terrain is at the Heart of Liguria’s Lush and Food-Friendly Wines Cookbook author Laurel Evans on the growers and grapes to look out for. READ NOW RELATED At This Australian Winery, Making Pét-Nat Is Not a Spectator Sport In an excerpt from her new memoir, Rachel Signer shares a glimpse into the (very) hands-on process. RELATED From a Biodynamic Frizzante to a Next-Gen Zinfandel, Here’s What a Natural Wine Pro Is Sipping Right Now And the food pairings she serves with them.
