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 The Revival of an Under-the-Radar Idli from Kerala Meet the people keeping the tradition alive. READ NOW RELATED Jacques Pépin’s Carrot Crepes Go with Everything—from Leftovers to Weekend Brunch Vegetables don’t have to be savory. RELATED In Portugal’s Vinho Verde, Wine Is Green in More Ways Than One A single-varietal—and sustainable—renaissance is upon us.
