The art of classic sauces

We like to dip our piece of bread in them, they make our taste buds tingle and put our senses in turmoil! Sauces are a pillar of French gastronomy and contribute to its specificity. There are hundreds of them: gribiche, béchamel, white butter, virgin, chicken, ravigote, Normandy, béarnaise… Hot or cold, enveloping or more airy, they are simple in appearance but have the power to transcend a dish.

A French passion

There are countless chefs who enthusiastically share their love for sauces. Arnaud Donckele, three-starred, prepares them with precision (his teams have at their disposal a notebook with more than 180 recipes!), while Yannick Alléno (also 3-starred) has even devoted a book to them, “Sauces, reflections of a cook” (ed. Hachette Cuisine). Because we had to make a choice, which proved difficult, we have condensed in these pages a selection of essential recipes, while remaining accessible.
It’s up to you to twist them or vary the accompaniments as you see fit. Because sauces are above all a matter of taste.