Beyond French wine and cheese is a mixture of traditionally peasant and bourgeois French dishes, many which come with long histories, regional variations and modern adaptions. From simple, traditional French recipes to complex French dishes, it's not difficult to find a top French food to suit your taste. This class is designed to demonstrate how many traditional French recipes are surprisingly simple and not as difficult as you would think to introduce into your weekly menu.
- learn to make Soupe à l'oignon
- learn to make Duck Confit
- learn to make Chocolate Souffle and Tarte Tatin
- historical and regional insight into each dish
- recipes for each dish demonstrated
- sumptuous dinner comprising the dishes demonstrated
Home Cooks, Health Conscious, Gourmandes
Vendor sincce 2017
An elegant little place specialising in truly gourmet crêpes and galettes. A restaurant where attention to detail is apparent, from the classy monochrome décor, Christina Re teaware serving exquisite Ovvio Organic and Cup Above tea, through to the actual food itself … each dish a sensory work of art made from the best quality local, seasonal, mostly organic ingredients supplied by some of Australia’s best practice artisan brands and producers: Schulz Organic Farms, Barambah Organics, Woodbridge Smokehouse, Kialla Pure Foods, Yarra Valley Caviar, Carboor Harvest, The Fermentary, Gary’s Quality Meats, Hagens Organic Butchers.
With an open kitchen, transparency is part of the charm of this unique crêperie in Brighton. Patrons engage with all members of the team, observing the preparation techniques using traditional cookware to make their food.
Restaurant open for: breakfast Friday - Sunday from 9am; lunch Tuesday – Sunday from 12noon; dinner Friday & Saturday from 5:30pm.
As the venue is small and cosy, bookings are recommended.