Inspired by her travels to Paris’s Montmartre district Emma’s exciting celebratory menu features: warm tomato broth with fresh chevre cheese; selected charcuterie and cheese platters with homemade lavosh; a seasonal fines herbes salad with vinaigrette dressing; poached salmon with du puy lentils, petit pois, onion and classic beurre blanc sauce; a delicately flavored Provençale lamb cassoulet with butter-herb tossed new potatoes and seasons best vegetables; and a refreshing palate cleansing grapefruit sorbet. For a festive finale, you will enjoy a stunning Eiffel Tower éclair croquembouche and tiny strawberry champagne glazed tartlets. Bon Appetit!
A Mont Martre French Feast
Food from Paris’s famous district
Whether you want to explore a new cuisine, learn some new techniques or simply expand your cooking repertoire, our highly experienced instructors will show you how to prepare delicious dishes that are guaranteed to impress. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Chef, Industry Trainer
Emma Mackay started her career during the height of the Nouvelle Cuisine rampage of the 80s, working at Iain Hewitson’s Three Hat restaurant Fleurie. In 2002 Emma was awarded Young Chef of the Year while co-heading the kitchen at Blakes Cafeteria. Emma is now a certified Industry Trainer with an approach to cooking which is fun, informative and hands-on. More