Special Bastille Day menu

This class is a special 6 course menu to celebrate our Bastille Day in July!

Celebrate this historical event with us whilst enjoying to cook some typical French dishes.

Sparkling wine on arrival, French music. Come along! The more the merrier!

Menu:
Salmon tartare
Scallops Mornay (baked in a white sauce), vegetable julienne
King prawns flambees with Pastis (Anis alcohol) served on a bed of ramoulade
Butter mushrooms filled with escargot in a garlic butter sauce
Duck confit in puff pastry served with red wine sauce
Chocolate tarte

Menu 1: Have fun, no compromise

How many times have you invited friends over for dinner only to realise afterwards that you spent most of the evening in the kitchen, but hardly had time to really speak to them?

This exciting delicious menu sets your priorities right, without any compromise.

All it takes is some preparation time before dinner, which will allow you to only spend maximum 10 minutes for each dish in the kitchen. And for the rest of the evening, enjoy your time with your friends !

Entrée: Seared scallops served on a bed of vegetable julienne in a beurre blanc sauce (white wine sauce)
Main: Duck breast with fruit sauce of the season
Creamy baked vegetables
Dessert: Tarte Tatin

Menu 2: French vegetarian? Sacré Bleu!

Creating a French vegetarian menu will have to be one of the most challenging task for a French chef; a bit like asking a japanese Chef to take rice out of his shopping list!

Sébastien has concocted what he believes is a perfect combination of vegetarian flavours, that makes this menu proudly stand out on his own amongst the others. See for yourself!

Entrée: Double baked cheese soufflé surrounded by a vegetable velouté
Main: Roast barramundi served on a bed of crispy polenta and ratatouille, finished with a green herbs sauce
Dessert: Almond and season fruit tart

Menu 3: Special Occasions

This menu is the one you need if you have a special event coming up.

A birthday, family reunion, special dinner…

Impress your friends and family with a sophisticated yet surprisingly achievable menu even for the less experienced cooks.

I guarantee you won’t just impress your guests, you will impress yourself !

February to July menu:
Entrée: Mushrooms and spinach stuffed ocean trout enrobed in puff pastry served with a mussels sauce
Main: Herbs crusted lamb with a madere sauce (red wine sauce), pommes fondantes and steamed vegetables
Dessert: Chocolate fondant

August to November menu:
Entrée: Double baked cheese soufflé surrounded by a vegetable julienne and chicken velouté
Main: Prime eye fillet wuth mixed mushrooms sauce served with gratin dauphinois (baked potatoes) and steamed vegetables
Dessert: Chocolate tarte

Menu 4: Rustic Fantastic

For the lovers of traditional cuisine, full of rustic flavours and grandma secrets, this is the menu for you.

You could ask 10 different cooks the recipes for these dishes and you will get 10 different recipes!

But that's what makes the beauty of those good old French meals: never fully mastered, but always delicious!

February to June menu:
Entrée: Marinated quail served with lentils and a tarragon sauce
Main: Blanquette de veau (veal stew) submerged in a white wine sauce served with garden vegetables and rice
Dessert: Raspberry creme brulée

July to November menu:
Entrée: Rabbit Terrine
Main: Cassoulet
Dessert: Pear and almond tarte

Also introducing our brand new techniques focused theme classes on Thursday evenings.Please note these theme classes are yet to be scheduled, more information about those will be posted later in the year.

Technique focused theme class: How to be French with your meat

For the meat lovers out there, this class is it. French cooking has 3 fundamental ways to cook meat. They consist of: concentration, expansion, and mix.
These techniques will be revealed through 3 beautiful dishes:
Beef bourguignon
Pork with lentils
Chicken with lemon and olives

Enjoy!

Technique focused theme class: Let's make it saucy!

What's a French dish without a delicious sauce?

Come and learn the 4 key methods of making a sauce: Stock, deglaze,liaison, emulsion.
3 fantastic dishes will each apply at least one of those methods:
Beurre blanc (white wine emulsion sauce) with fish du jour
Poule au pot (chicken stew with white sauce)
Beef with mushrooms sauce

Learn the tricks of the trade and you will suddenly know how to make 100 different sauces. Sauce! Sauce! Sauce!