French cooking is all about layering flavours, mastering basic techniques, and savouring every bite. Our chef will take you through the traditional and modern techniques of French cuisine. Learn to manage mis en place so you can spend more time entertaining your guests at the table. Create a 4 course menu – Amuse, Entrée, Main Course and Dessert.
Menu
Steak Tartare on Toast
French Onion Soup
Daube Provencal with Herb Crust and Mustard Kipfler Potatoes
Crème Brulee
Cost - $140 per head.
Guest Chef
After completing his apprenticeship at Madam Fang & Shakahari (modern Asian), Melbourne, Soon then went on to work at Ishmus Of Kra (Thai), Chef de Partie at the NOBU Crown (Japanese & Peruvian) before travelling globally and working as Chef De Partie - Beach House Maldives, A Waldorf Astoria Hotel (French Cuisine and Maldivian Cuisine), London