Chris’ passion for considered and sophisticated dishes, often with a contemporary twist, is evident in his superb French menu. Learn how to make: fresh cultured butter to enjoy with baguette and olives; baked scallops with seaweed butter; roast duck breast à l’Orange , garnished with tiny whole turnips and garlicky potato dauphinoise; and for dessert, a perfectly executed vanilla cream Napoleon.
The French Table
Sophisticated contemporary food
Master Classes
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.
2.5 hours
Intermediate - high
Includes dinner & recipe pack
140.00 pp
Disclaimer:
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
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About the Chef
Chris Watson
Head Chef, Cutler & Co
Chris began his career as an apprentice in his home town, Grafton New South Wales. His passion for food was inspired by his father at an early age. In 2004 he arrived in Melbourne to work with Andrew Mc Connell both at Circa, the Prince and Dining Room 312. Work with Ben Shewry at Attica followed before traveling to London where he spent a year at Claude Bosi’s two Michelin star restaurant, Hibiscus. Returning to Melbourne, he was appointed Head Chef of Andrew O’Connell’s Cutler & Co. In May 2014, Chris continued his partnership with Andrew becoming Co-owner and Executive Chef of Luxembourg. He has now returned to the Head Chef role at Cutler & Co. More
