Classic Bisro Cooking Class Saturday May 24

These dishes never go out of fashion. Alain Ducasse, Charlie Trotter, Raymond Blanc and many other leading chefs all have moderne retro-bistros that keep alive the rich traditions of Bistro Cooking. They have also realised that this is the way most of us like to dine. We may go once to the big 3 star but return again and again to the bistro.

We all have our favourite Bistro; if only they were a little closer to home. The best style of restaurant cooking for home.
5 Classic dishes with well researched recipes. Desserts also covered.

$110 per person or $100 per person with a group of 4 or more.
All Inclusive Wines and GST

03 52362276 to book or gbiron@bigpond.net.au

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It’s no mystery how these classic keep coming back into fashion. Some of the most satisfying meals are in this genre. I collect many recipes from the classic bistros of Europe and often seek them out when travelling. A true Tarte Tatin is more than just apples under puff pastry. The autumn weather is perfect for things like ox-tail, squab? a simple but carefully made boudin blanc?
A true cannelloni when you find one can satisfy much more than just an empty stomach.

The question of is it a Brasserie? or a Bistro is best debated after a couple of glasses of Pinot at the table in your favourite example of this timeless genre. Or perhaps in this class?

For an example of a Classic Bistro class from earlier click here .. http://www.scribd.com/doc/2310151/Classic-Bistro-Class-Notes?ga_uploads=1