Join us for an exclusive C’est Bon Cooking Masterclass, Learn to cook Red Claw, Thermidor sauce “à la Escoffier”, with Sturia French Caviar teached by Chef Andy Ashby, who brings his culinary expertise to the table on Sunday, 7th July at 10:45 AM. Limited to 30 guests, this one-hour masterclass offers a unique opportunity to dive deep into the flavours and techniques of French-inspired Queensland cuisine.

Chef Andy has selected a sophisticated dish for the session—Qld Red Claw Thermidor. This exquisite dish features native spinach, Meyer lemon, and a luxurious topping of Sturia French caviar, offering a contemporary twist on a legendary French sauce that originated around 1894 at Café de Paris, an establishment linked to the famed Auguste Escoffier. While the sauce has evolved internationally, taking influences from English and American adaptations, its foundational recipe remains celebrated for its rich and creamy character. Each attendee will be served an individual generous tasting serving of the dish, a glass of wine and a recipe card to take home.

C’est Bon Restaurant is proud to support local agriculture, sourcing live Red Claws directly from Rob and his team near Mt. Tambourine. This choice underlines the restaurant’s commitment to local, sustainable ingredients that not only taste excellent but also support the local community and economy.

This masterclass is not just about learning to cook a dish but also about understanding the importance of local ingredients in Queensland’s culinary scene. Chef Andy is passionate about featuring Red Claws more prominently in local menus, highlighting their abundance and delightful flavour.

Whether you’re a food enthusiast eager to enhance your cooking skills or simply looking for a unique way to spend your Sunday morning, this masterclass promises an engaging and flavourful experience. Please let us know if you have any questions, or if you would like to explore another dish option for the class.