Tag Archives: regional dinner

Regional Dinner: La Bourgogne (cancelled)

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(Cancelled due to statewide COVID-19 Public Health restrictions)

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Thursday 26 March 2020

La Bourgogne and the Lyonnais

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I will be hosting a regional dinner Thursday 26 March. The region will be ” La Bourgogne and 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.

There will be a cooking demonstration on the cooking of lamb brains!

* * * * *

Cervelle de Canut
Fresh cottage cheese  with herbs, walnut oil and steamed potatoes
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Poulet en Demi Deuil
Roast chicken with truffle and autumns vegetables
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Galette Flamande
Hazelnut and candied orange tart, chocolate ice cream
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* * * * *

$52.00 per person
BYO wine only
Corkage $4.50 per person

Regional Dinner: Occitanie

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Thursday 19 September 2019

For next regional dinner,  we will visit Occitanie
There will be a cooking demonstration as well as a presentation on the region
Dinner will be served at 7.30 pm sharp.

Bookings are essential on (02) 9181 3961, or call/sms Philippe  on 0419 636 304
You can also book online at eat@vatelrestaurant.com.au
Please provide a mobile number, and number of guests

* * * * *

Regional Menu

Tielle Setoise
Croustade of squid with organic tomato, olives and capers, served with puff pastry

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Cassoulet
Casserole of white beans with lamb, duck confit, pork and veal sausage

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Bras de Venus
Rolled biscuit with orange and Cointreau custard, hot chocolate sauce

* * * * *

$50.00 per person
BYO wine only
Corkage $4.50 per person

Regional Dinner: Languedoc et Roussillon

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Thursday 13 September 2018

Languedoc et Roussillon

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I will be hosting a regional dinner Thursday 13 September. The region will be Languedoc et Roussillon.

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 as well as a presentation on the region

* * * * *

Kirr Royale on arrival:
Sparkling wine and crème de cassis $8.00/glass

Salade de crevettes et calamars, sauce aioli
Prawn and squid salad, greens and garlic mayonnaise
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Cassoulet
Casserole of lamb, duck confit, pork and veal sausage, white beans
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Crème Catalane
Aniseed flavoured crème brulée and almond croustillants
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* * * * *

$50.00 per person
BYO wine only
Corkage $4.50 per person

Regional Dinner: La Charente

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Thursday 12 October 2017

La Charente

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I will be hosting a regional dinner Thursday 12 October. The region will be La Charente.

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 crème brulée.

* * * * *

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

Mouclade
Mussels cooked with shallot, curry and white wine.
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Choux farci à l’agneau, pomme boulangère
Lamb parcel served with oven baked potatoes and onion gratin.
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Galette Charentaise
Candied fruit shortbread, raspberry ice cream.
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* * * * *

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

Regional Dinner: La Provence et Roussillon

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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

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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

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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

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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
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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

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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

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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