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French chefs invade Sydney hotels

Lyon’s ‘The Gun’ Nicolas le Bec, Provence’s much lauded ‘Best Female Chef in France’ Reine Sammut and the iconic Michel Roux of England’s Waterside Inn fame  arrive in Sydney this week to star in a spectacular Cuisine Now culinary program.

Devised by the godfather of Australian cuisine, Tony Bilson from Radisson Plaza Sydney, it begins with Le Bec’s masterclass and luncheon on Monday January 11 at Doltone House.

The dashing Le Bec is at the forefront of the new generation of French chefs giving fine dining a might shake up, and has come to symbolize the rebirth of Lyon and its cuisine.

He owns the eponymous 2-star Michelin Star fine diner, Restaurant Nicolas Le Bec and also two other establishments – La Rue Le Bec, a concept restaurant in an invigorating part of town, and Espace Le Bec at Lyon Airport.

Four of Australia’s leading chefs and restaurateurs join the Europeans in this amazing celebration of contemporary cuisine – including Sydney’s Bilson and Tetsuya Wakuda,   Melbourne’s Philippe Mouchel and Adelaide’s Cheong Liew.

Cuisine Now offers food lovers unprecedented access to these world famous maestros, with events and seating to suite all pockets.

There are seven keenly priced Masterclasses – one for each of the chefs showcased on a stage kitchen creating three signature dishes. Each class is followed by a five-course celebratory lunch. Then, there is also a Gala Dinner on Sunday January 17, where all seven chefs will create an extraordinary degustation menu paired with superb wines, the best of France and Australia.

The premiere event is Le Bec’s Masterclass at 9.30 am ($99) on January 11, followed by a two- hour lunch, while the three Europeans are also guest chefs at two 5-star hotel restaurants – the Shangri-La Sydney’s Altitude Restaurant (Michel Roux 12-16 Jan) and the Radisson Plaza Sydney’s Bilson’s Restaurant (Nicolas le Bec 12-16 Jan) and Reine Sammut (18-23 Jan)

For more information and bookings, go to www.cuisinenow.com.au

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