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C’est Bon Red Claw Thermidor Cooking Masterclass

With Chef Andy Ashby from C’est Bon Restaurant

Price: $70.00

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Le Festival's Materclasses 2024

C’est Bon Red Claw Thermidor Cooking Masterclass

Join us for an exclusive C’est Bon Red Claw Thermidor Cooking Masterclass with 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.

Chef Andy Ashby from C’est Bon Restaurant

Head Chef and Owner at C’est Bon Restaurant & Le Bon Bar, Andy Ashby began his culinary journey at the tender age of 15, starting his apprenticeship in New Zealand. He worked in a bakery and a local pub while pursuing his studies and eventually becoming a qualified chef. After earning his qualifications, Andy moved to Australia, where he had the opportunity to enhance his skills and broaden his culinary techniques at several prestigious establishments. His resume includes positions at The Point Restaurant in Melbourne, Qualia Resort on Hamilton Island, Nel Restaurant in Sydney, and Ovolo Inchcolm Hotel in Brisbane. He also gained international experience in Sienna, Italy. In February 2020, alongside his business partners Steve and Jane Wilson, Chef Andy Ashby took over and reopened C’est Bon Restaurant in Woolloongabba. After years of honing his culinary and management skills, he now proudly holds the roles of Head Chef and Director at his own business.

Class inclusion:

  • Recipe Card “QLD Red Claw Thermidor”
  • 1h x cooking demonstration with Chef Andy Ashby from Fining dining C’est Bon Restaurant
  • 1 sample of this luxurious dish to taste
  • 1 glass of wine

Notes:

  • 18y+ only
  • ID required

All sales are final – no shows will be charged the full amount without refund.

Schedule subject to change.

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