The Secrets of Stocks, Soups and Sauces by Chef Bruno Menard

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It’s not every day that we get a chance to glean wisdom from a 3-Starred Michelin Chef. That’s why learning the secrets of stocks, soups and sauces from Chef Bruno Menard was such a special event for us.

With over 20 years of experience in Asia and more than 15 years in Europe and the USA, Chef Bruno is a global chef who has made his mark in Atlanta (USA), Tokyo (Japan), Hong Kong, and Singapore.

His restaurant “L’Osier” in Tokyo (Japan) received 3 stars from the Michelin Guide. It is one of the nine restaurants in Tokyo awarded with the highest recognition of 3 stars in the very first edition of the Michelin Guide Tokyo.

In 2015, Chef Bruno starred as one of the three judges on the television show, MasterChef Asia. His passion for mentoring and teaching brought him to At-Sunrice where he agreed to spend beautiful Sundays with more than 400 At-Sunrice students.

At-Sunrice, he demonstrated the art of making a good “Jus” and generously offered tips on how to intensify the flavours, inspiring both our minds and spirits as he shared the secrets of stocks and sauces. When it comes to mastery, he urged students to “trust their senses” – to be guided always by the aromas and the taste.

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