Sunday 18 Oct

Starts at

12:45 pm

French Provencal Cooking - Voyage Gastronomique en Provence

With

Alexandre Goyard

Price:

$59.00

Out of stock

An hour in Provence with Alex!

Come along on a culinary journey through Provence with chef Alexandre Goyard and his team, as they take you through a dish that everybody can afford but which requires a certain knowledge and technique: “Zucchini flowers & Ricotta and Herbs farce (stuffing), 16 weeks Noix de Jambon, Heirloom tomato & Anchovy concassé, and baby rocket”. You will be able to sample the dish with an accompanying glass of wine, along with other additions, and a sweet surprise at the end, to almost make a full course meal. “Bon appetit”!

  • Your Presenter(s)
  • Class Info

Alexandre Goyard grew up in Nice, in the South of France. Since graduating 15 years ago, he has travelled the world and built up a solid foundation of culinary knowledge. His first cook experience was working with Michelin star chef Patrick Massera, who has restaurants in France and Italy. He has also had the opportunity to work with Alain Ducasse, one of the most recognised chefs in the world. He has embraced all the knowledge he has acquired about the art of cuisine over the years and the experiences he has had in the kitchen Alex believes that cooking is a very rewarding art that requires passion, dedication and sacrifices.

Class Details: 

  • Date – Friday 16th October 2020
  • Duration – 90 Minutes
  • Location – The Cannon Room – Riverlife
    Naval Stores, Kangaroo Point Cliffs Drive, Kangaroo Point QLD 4169
  • Ticket – from $53
  • Presented By – Alexandre Goyard
  • Class Capacity – 34

Class Includes:

  • 90-minute tasting talk by one chef and his sous-chef
  • Recipes to take home
  • Glass of wine to accompany

Notes:

  • 18+ only
  • ID required
  • Allergens – food may contain traces of dairy, meat, seafood, nuts, and other potential allergen products

All sales are final – no shows will be charged the full amount without refund.
Schedule subject to change.
Attendees will be required to follow our COVID-19 safe venue procedures.

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