Regional Dinner: La Provence et Roussillon

Wednesday 09 November 2016regional_Provence

I will be hosting a Regional dinner on La Provence et Roussillon.
There will be a cooking demonstration on the making of macaroons.

Dinner will be served at 7.30 pm sharp.
Bookings are essential.

Looking forward to see you all.

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Soupe de crabe, rouille au saffran
Blue swimmer crab soup with saffron aioli
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Roti d’agneau au fenouil et piments rouge, légumes Provençale
Roasted lamb rump with fennel and chilli seasoning, Provencale vegetables
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Macarons aux amandes et abricot, sorbet framboise
Almond and apricot macaroons, raspberry sorbet

* * * * *

$48.00 per person
BYO wine only
Corkage $4.00 per person

Book now to ensure your place at this event.

Regional Dinner: L’Aquitaine

Wednesday 21 September 2016

L’Aquitaine

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I will be hosting a regional dinner Wednesday 21 September. The region will be L’Aquitaine.

Please find below the menu for the evening.
Dinner will be served at 7.30pm sharp.

Bookings are essential on (02) 9181 3961
or call Philippe direct on 0419 636 304

You can also book online at eat@vatelrestaurant.com.au
Please provide a contact number for confirmation on the day.

There will be a cooking demonstration on the making of crêpes.

* * * * *

Farci de calamar
Squid farci with risotto and spicy tomato sauce
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Paleron de bœuf carrotte
Slow cooked beef, carrot purée, pomme Dauphine and red wine sauce
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Crêpe soufflé au Cointreau
French pancake with Cointreau custard and orange sauce
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* * * * *

$48.00 per person
BYO wine only
Corkage $4.00 per person

Regional Dinner: Burgundy & the Lyonnais

Regional Dinner - Burgundy and the LyonnaisThursday 26 May 2016

Burgundy & the Lyonnais

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I will be hosting a regional dinner Thursday 26 May. The region will be Burgundy & the Lyonnais.

Please find below the menu for the evening.
Dinner will be served at 7.30pm sharp.

Bookings are essential on (02) 9181 3961
or call Philippe direct on 0419 636 304

You can also book online at eat@vatelrestaurant.com.au
Please provide a contact number for confirmation on the day.

* * * * *

Kirr Royale on arrival:
Sparkling wine and crème de cassis $7.50/glass
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Gratinee Lyonnaise
French onion soup with Gruyere croutes
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Coq au vin
Roast chicken cooked in red wine, Paris mash, shallot and merlot sauce
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Tarte au cassis
Blackcurrant tart, pistachio ice cream

* * * * *

$48.00 per person
BYO wine only
Corkage $3.50 per person

Regional Dinner: Loire Valley

Thursday 14 April 2016

Loire Valley

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I will be hosting a regional dinner Thursday 14 April. The region will be Le Perigord.

There will be a cooking demonstration on the making of mayonnaise.

Please find below the menu for the evening.
Dinner will be served at 7.30pm sharp.

Bookings are essential on (02) 9181 3961
or call Philippe direct on 0419 636 304

You can also book online at eat@vatelrestaurant.com.au
Please provide a contact number for confirmation on the day.

* * * * *

Kirr Royale on arrival:
Sparkling wine and crème de cassis $7.50/glass
.

Tarte Tourangelle aux rillettes
Pork rillettes flan served with mesclum leaves
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Barramundi
Served with steamed potatoes, autumn greens and a light shallot and butter sauce
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Poire Belle Hélène
Poached pear with vanilla bean ice cream, Breton shortbread and hot chocolate sauce

* * * * *

$48.00 per person
BYO wine only
Corkage $3.50 per person


PHOTOS

CLICK HERE for photos from the evening.

Regional Dinner: Le Perigord

regional_LePerigordThursday 27 August 2015

Le Perigord

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I will be hosting a regional dinner Thursday 27 August. The region will be Le Perigord.

There will be a cooking demonstration on the making of puff pastry.

Please find below the menu for the evening.
Dinner will be served at 7.30pm sharp.

Bookings are essential on (02) 9181 3961
or call Philippe direct on 0419 636 304

You can also book online at eat@vatelrestaurant.com.au
Please provide a contact number for confirmation on the day.

* * * * *

Salade au chèvre
Goat’s cheese salad with winter leaves and grilled vegetables
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Petit salé de porc, confit de canard, pomme duchesse et lentilles Dupuy
Salted porc, duck confit, Dupuy lentils and pomme duchesse
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Gateau au noix
Walnut tourte and pistachio ice cream

* * * * *

$48.00 per person
BYO wine only
Corkage $3.50 per person

Regional Dinner: La Bretagne

Thursday 30 April 2015

Brittany

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I will be hosting a regional dinner Thursday 30 April. It’s windy Brittany!

There will be a cooking demonstration on the filleting of fish.

Please find below the menu for the evening.
Dinner will be served at 7.30pm sharp.

Bookings are essential on (02) 9181 3961
or call Philippe direct on 0419 636 304

You can also book online at eat@vatelrestaurant.com.au
Please provide a contact number for confirmation on the day.

* * * * *

Crème Dubarry aux crevettes
Light cauliflower soup and shrimp cooked in ‘Court Bouillon’
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Saint Pierre au beurre blanc
Steamed John Dory, desirée potato, winter greens and beurre blanc sauce
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Gateau Nantais
Almond shortcake flavoured with Rhum, vanilla bean ice-cream

* * * * *

$48.00 per person
BYO wine only
Corkage $3.50 per person

Regional Dinner: L’Auvergne

regional_LAuvergneThursday 19 March 2015

L’Auvergne

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I will be hosting a regional dinner Thursday 19 March, on a region of France often forgotten, L’Auvergne!

There will be a cooking demonstration on the preparation and cooking of duck.

Please find below the menu for the evening.
Dinner will be served at 7.30pm sharp.

Bookings are essential on (02) 9181 3961
or call Philippe direct on 0419 636 304

You can also book online at eat@vatelrestaurant.com.au
Please provide a contact number for confirmation on the day.

* * * * *

Aligot au pain
A light bread and gruyère soup
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Canard a l’aigre-doux
Tinder Creek duck, breast and confit leg with cherries and potato fritter
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La frognade
Vanilla bean tart and apricot sorbet

* * * * *

$48.00 per person
BYO wine only
Corkage $3.50 per person