n many cuisines, soups are the backbone of the meal, healthy, tasty and filling. Soups are called Potages in French and are known under a range of classifications since the first years of the nineteenth century. In this class, you will learn how to make a delicious classic potage and you will use a white stock to make a consommé – a true French speciality. You will learn about cold emulsified sauces and make a mayonnaise from scratch. The sauce will be used to create small appetizers. Finally, you will learn how to clean, wash and store a whole salad before making a beautiful cheese salad.

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