Yannick Alléno.
The three-star chef reveals his most prestigious sauces
The secrets of how to make the 12 essential sauces of French cuisine from A to Z, and never miss again.
Get started with Yannick Alléno and 50+ mentors for only 12€/month (billed annually).
Excellent
2,360 reviews on
Thank you for this recipe! What serenity in your demonstration, it makes the recipe even more beautiful.
Good evening, It's a very good delicious dish bravo chef Alléno
What you will learn
- 12 sauces explained on video
- Step-by-step recipes
- Tips for sublimating sauces
- Simplified techniques for success every time
- Create your own sauces
- Revisit famous sauces
Discover the complete program
The three-star chef reveals his most prestigious sauces
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Le contenu du cours
Le contenu du programme
4 chapters • 13 lessons
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Trailer - Masterclass Yannick Alléno01:37 min -
Chapter #1
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1. Meet Yannick Alléno05:37 min
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Chapter #2
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1. Vegetable stock - Vegetable Royale25:12 min
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2. White stock - Veal filet with button mushrooms18:36 min
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Chapter #3
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3. Fish stock - Sea bream in Dugléré sauce, Potatoes with appetizer24:20 min
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4. Lobster stock - Lobster spaghetti bolognese29:30 min
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5. Brown stock - Braised beef cheek, Matignon condiment48:57 min
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6. Jus de boeuf - Virgin Chateaubriand tomatoes, shower of salted chips01:01:12 min
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7. Meurette Sauce - Saint-Pierre in Meurette, quail eggs poached in red wine, curried leeks22:30 min
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8. Hollandaise sauce - White asparagus in a green pea sauce14:08 min
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9. White butter sauce - Sea bass topped with white butter, mounted with herbs14:32 min
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Chapter #4
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10. Herb mayonnaise - Cold chicken with lovage mayonnaise13:37 min
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11. Béarnaise sauce - On peppered beef18:40 min
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12. Conclusion01:31 min
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
Make a success of your sauces every time with Yannick Alléno, Michelin-starred chef and sauce specialist.
He’ll show you how to make sauces that may take a long time to make, but that you can keep for a long time, and use days or weeks later.
In this masterclass, learn how to carve your vegetables so that they blend together when cooked,
How to make a vegetable paysanne without cutting off a finger,
Which vegetable to use to bring minerality and reduce the amount of salt in your dishes,
And when to correct the blandness of your broth so that you can use as little salt as possible.
In addition to his sauce recipes, the Chef tells you which dishes you can use their bases for, and which ingredients to use for deglazing.
Learn how to determine the right color of stock, and how to process vegetables to keep your base translucent.
…and learn how to prepare a bouquet garni in advance, eliminating the need to hunt down ingredients during the final stages of cooking.
Yannick Alléno shows you which ingredients to add to your sauces, so that you can create a variation that goes perfectly with the dish you’re making.
He also gives you ideas for simple but extraordinary recipes to accompany your sauces and give them an exotic touch.
He explains every technical term so you won’t be lost when listening to other chefs explain their recipes.
And he teaches you dozens of little tricks to make recipes like a real chef.
For, as he so aptly puts it:
“If you know how to make a great sauce, you’ll make a great dish.”
Yannick Alléno.
Yannick Alléno was born in 1968 in Puteaux, Lozère, into a family of bistro owners.
As a child, his parents moved to the Paris suburbs, where he discovered the terroir of the Ile de France region.
In 1984, he entered the Lycée Hôtelier de Saint-Cloud, graduating top of his class.
He entered the “Royal Monceau” as a commis de cuisine in the grill section, then became chef de partie at the “Sofitel-Sèvres” before being hired in 1990 by Marc Marchand, chef at the Meurice.
From 1994 to 1999, he racked up a string of prizes and awards: Auguste Escoffier, Paul-Louis Meissonnier, champion de France de cuisine artistique, Bocuse d’argent, Maître cuisinier.
In 1995, Louis Gondard, chef at Drouant, offered him the position of second chef.
In 2002, he was awarded his first star.
In 2003, Yannick Alléno took charge of the kitchens at the palatial Hôtel Meurice, where he was awarded his second star in 2004.
His crowning achievement came in 2007, when he was awarded a third Michelin star.
In 2011, he opened the renowned Shangri-La in Beijing,
Then, in 2012, Yannick Alléno created his first bistro: “Terroir Parisien”, where he surprised customers who were unaware that there was a real terroir specific to the Paris region.
In autumn 2013, Yannick Alléno left Le Meurice to take charge of the kitchens at the Hôtel Salomon de Rothschild and open a second “Terroir Parisien”.
In September 2014, he becomes head chef at the “Pavillon Ledoyen”, a three-star restaurant on the Champs-Elysées.
There, he innovates by inviting customers to choose a main element – vegetable, fish or meat – to determine the theme of the meal from starter to dessert.
Today, he’s one of the world’s top chefs, and shares with you the secrets of his sauces, which he believes are one of the major ingredients of French cuisine, bringing coherence and harmony to the plate.
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