Behind Danielle’s French bistro menu is a passion for simplicity and cooking with quality seasonal produce. Recipes for this class include: a selection of charcuterie and house made giardiniere vegetables with sourdough baquette; Jerusalem artichoke velouté soup with wild slippery jack and pine mushrooms; spatchcocked, grilled quail with tiny brussel sprouts, chestnuts and madeira jus; and for dessert, a deliciously warm caramelised, upside down fig ‘tarte tatin’ with clotted cream.
Simply French: Autumn Classics
simplicity and quality seasonal produce.
Get up close and personal with the chefs from some of Melbourne’s best restaurants. Sharing their extraordinary knowledge and expertise, our Master Class chefs will show you how to create the food that they are famous for and teach you how to take your cooking to the next level.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/ make during this class.
About the Chef
Head Chef, Wilson & Market
Danielle’s career started in legendary Melbourne kitchens including 312 and St Judes Cellars. Traveling overseas to Europe saw her take up positions on super yachts and as a private Chef in countries including Greece and Turkey. It was in southern France and Spain that her passion for European classics, in particular bistro food, deepened. Returning after 4 years, she was Head Chef at Bellota in South Melbourne and now heads up the cafe at Paul Wilson's Wilson & Market. More