On March 14th, Ha’Penny members and their guests enjoyed a lesson in the art of French sauces. Chef Ralph guided the intimate gathering through the intricacies of French mother sauces, demonstrating techniques for crafting classic butter sauces. From the velvety richness of Beurre Blanc to Hollandaise’s tangy perfection, participants delved into mastering these culinary essentials. The class offered a hands-on experience, allowing attendees to refine their skills and savor the flavors of French cooking. Whether a seasoned chef or a passionate home cook, everyone departed with new knowledge and a taste for “la douceur de la vie.”