Échappé Sauté is a fundamental classical ballet jump taught at the barre and center. It is one of the first allegro steps dancers learn, yet it remains essential at every level because it builds clean footwork, coordination, turnout control, and strong landings. Although simple in appearance, proper execution requires precision and classical alignment.
What Does Échappé Sauté Mean?
- Échappé means “escaped,” referring to the feet escaping from a closed position
- Sauté means “jumped”
Together, Échappé Sauté describes a jump where the dancer springs from a closed position (usually fifth) to an open position (second or fourth) and then returns cleanly back to a closed position.
Starting Position
Échappé Sauté most commonly begins from fifth position. Stand with equal weight on both feet, strong turnout from the hips, and heels firmly on the floor. The spine is lifted, ribs softly closed, and the core gently engaged.
Arms may be held in preparatory, first, or fifth position, depending on the level of the dancer and the exercise being taught.
Demi-Plié and Takeoff
Begin with a smooth demi-plié, bending both knees evenly while keeping the heels grounded. The knees should track directly over the toes, and turnout must be supported rather than forced.
From the plié, push strongly through the floor. As both legs straighten, the feet jump apart into the air. Think of pressing down into the floor to lift upward, keeping the jump vertical and buoyant.
Position in the Air
In the air, the feet open simultaneously into second position (or sometimes fourth position), with the legs fully stretched and toes pointed. The turnout remains consistent from takeoff to landing, and the body stays centered over the base of support.
The torso remains upright and calm, without leaning forward or backward. Arms stay controlled and quiet, assisting balance without excess movement.
Landing and Return
Land softly through the toes into demi-plié in second (or fourth) position. Absorb the landing evenly through both legs, maintaining turnout and alignment.
From the plié, immediately push again to jump back to fifth position, closing the feet cleanly and precisely. The return should be smooth and musical, not rushed or heavy.
Key Technique Tips
Échappé Sauté should feel light, quick, and elastic. The movement is not about height but about clarity and coordination.
Keep the heels pressing toward the floor in plié and fully lifted in the air. Think of the inner thighs wrapping outward to support turnout, especially when opening to second position.
Maintain a strong core to prevent wobbling or shifting weight during the jump. Breath naturally—inhale on takeoff and exhale on landing—to keep the movement fluid and relaxed.
Common Mistakes to Avoid
- Letting the heels lift too early in plié
- Losing turnout when opening to second
- Landing stiff-legged instead of using plié
- Allowing the feet to slide rather than jump apart
- Rushing the closing back to fifth position
Correcting these habits early helps build clean allegro technique.
Why Échappé Sauté Is Important
Échappé Sauté strengthens the feet, ankles, calves, and thighs, improves coordination, and teaches dancers how to land safely and quietly. It is a foundational step for petit allegro and prepares dancers for faster combinations and more complex jumps.
This step is taught in all major ballet training systems, including Cecchetti, French, and Russian styles, making it a universal building block of classical ballet technique.
Much Love
Jacklyn Dougherty and Dr. Joni Dougherty Ed.D
