Mastering French Mother Sauces

Wednesday, September 23, 2026 From 5:30 PM To 7:30 PM Add to Calendar 2026-09-23 17:30:00 2026-09-23 19:30:00 Mastering French Mother Sauces The French Library is delighted to present this cooking class from our Gastronomy & Wine program. Guided by excellence, this program is designed to educate you in the fine art of cooking and oenology with experts highlighting different regions of France. French Library, 53 Marlborough Street, Boston, MA America/New_York

At French Library

Join Chef Jérôme for a two-hour exploration of three of the great foundations of French cooking: Béchamel, Velouté, and Hollandaise. You’ll learn the essential techniques behind each sauce, from building a smooth roux and developing a rich, savory Velouté to mastering the delicate emulsion that gives Hollandaise its signature silkiness. Chef Jérôme will share practical tips for getting the texture, seasoning, and consistency just right, along with ideas for how these classic sauces can be adapted and used in your own cooking.

Throughout the class, you’ll taste each sauce alongside a selection of light bites, seeing firsthand how a well-made sauce can transform even the simplest ingredients. Whether you’re looking to strengthen your French cooking repertoire or simply want to understand what makes these foundational sauces so enduring, this class offers a delicious introduction to the techniques behind some of France’s most beloved culinary traditions.

Seats are limited for an intimate experience.
Reserving your spot early is strongly encouraged.

Member Registration

$150

Member Registration

Non-member Registration

$200

Non-member Registration

Chef Jérôme Bergère

Hailing from Le Mans, renowned for its "Rillettes" and the iconic "24 Hours of Le Mans" race, Jérôme Bergère boasts two decades of culinary expertise. Having served as a Chef in various establishments from France to New York City and Saint-Barth, he currently holds the position of Chef at the renowned French restaurant La Voile in Boston..

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