CultureInside a French Cooking SchoolThe tools of sauce making: ladles, skimmers, and whisks.An advanced student prepares for lunch service.A student blanches savoy cabbage leaves.Sweating onions and reducing veal stock.Roasted bones and aromatics form the base of a veal stock.ADVERTISEMENTADADThe class gathers for a portrait.A bin of dirty pots and pans heads to the dishwasher.A student prepares a bordelaise sauce.A student tests their sauce.A chef-instructor poses for a portrait.ADVERTISEMENTADADThe makings of veal stock.Three finished sauces.Keep Reading6 Sichuan Peppercorn Snacks That Pack a Tongue-Tingling PunchBy MEGAN ZHANGNew York City Food and Art Came Together at SAVEUR’s Fall/Winter Issue Launch PartyBy SAVEUR EDITORSWhere to Eat in Dakar, SenegalBy KAYLA STEWARTAny Night Can Be (Wild) Game Night With These 5 RecipesBy SHANE MITCHELLIn These Chilling Novels, Good Cooking Leads To Bad BehaviorBy JESSICA CARBONEBe Kind to Your Gut Now, and the Older You Will Thank YouBy BETSY ANDREWSApples Gone Wild: An Exhibition Shows Off the Diversity of These Feral FruitsBy ALEX TESTEREUncovering Galicia’s Wild and Wonderful Cuisine Along the Camiño dos FarosBy PAULA REDES SIDOREBaijiu, the World’s Most Popular Spirit, Is Coming for Your CocktailBy MEGAN ZHANGSee AllContinue to Next StoryADVERTISEMENTADAD
