The cuisine of the South of France is full of delicious products from the sea and from the earth and they all have one thing in common: they bring sun to your table.
Tonight we are making some of our favourites dishes coming from the port of Sete: nestled between the Mediterranean and the salted Thau lagoon, it is home to delicious oysters and mussels.
In a state of the art kitchen, you will learn, cook and enjoy delicious food.
We will prepare three dishes:
We provide all equipment, utensils and aprons for you to surprise yourself at how easily you can come up with beautiful dishes.
Along the way, you will get lots of tips and new cooking skills that will last you a lifetime.
And let’s not forget, lots of fun.
The recipes for all the dishes created on the night will be sent after the class via email.
Any leftovers can be taken home.
Vive cooking school is a platform for passionate home cooks of all ages who are searching for a deeper connection with how they shop, source, prepare and share food. Learn more here
In our chef’s own words: “Life’s too short for bad food. We all deserve the best nature has to offer. I’ve spent the last 15 years learning how to best prepare, enjoy, and respect an incredible variety of ingredients, and I want to pass that knowledge on to everyone!”
Julien Vasseur grew up in the French countryside of Alsace surrounded by animals, vegetables and a beautifully, intuitive style of rustic French family cooking.
After attending one of France’s best culinary schools, Julien spent seven years working his way through Switzerland's top kitchens. Young, motivated and passionate, he went on to travel the world discovering new and exciting cuisines throughout Asia, the Americas and finally settling in Australia. During his career thus far, Julien has worked as head chef in a myriad of restaurants as well as private chef for elite families internationally.
In 2013, Julien was integral in the start-up of Williams-Sonoma’s first flagship cooking school in Sydney. He has since realised his passion for teaching as well as cooking, and with the influence of his grandfather’s gourmandise roots, he is now pursuing his culinary adventure from the ground up at VIVE Cooking School