French chef Yannick Alléno has often said: "Sauce is the verb of French cuisine." Now the mantra of the three-Michelin-starred chef from Paris' Pavillon Ledoyen is set to gain even more gravitas, with the launch of the first training course dedicated to the art of sauce at the Institut Paul Bocuse.
"It's a serious matter," said Alléno. "The stories of successful, failed, found and invented sauces that have punctuated history and haute cuisine since the garum of the Romans clearly show its importance. The 'extractions', the contemporary sauces that I have imagined for the classes, naturally develop the repertoire of great traditional French sauces. They stand out for their marked and precise taste, make it possible to express the truth of the product right down to its texture and its terroir. At the same time, this taste development can not forget nutritional characteristics and diets adapted to today's requirements."
A training programme dedicated to sauces
The training course, called School of Sauce, will consist of 60 hours of lessons spread over the first two years of the Bachelor in International Culinary Arts Management at the Institut Paul Bocuse. Students will learn the principles and fundamentals of the French sauce tradition, as well as the mastery of new techniques such as extraction and cryo-concentration.
Apprentices will also have access to a sensory analysis course with an agricultural engineer on the sensory qualities of a sauce, as well as training on sauces from around the world. Each student will also have to create their own sauce to find their culinary identity. The training will be led by Marc Lahoreau, deputy executive chef of the Institut Paul Bocuse.
Gérard Pélisson, honorary president of the Paul Bocuse Institute, said: "The sauce project will allow the Institut Paul Bocuse to remain a pioneer in how to teach both in sauces and in the modernity brought to them by great chefs like Yannick Alléno: research on the no-waste and ecology, the natural salinity of products to replace salt, openness with the great sauces of the world, combine impossible pairings via the sauce, the role of the sauce in modern pastry and the move towards a lighter and more sustainable cuisine."