Hands on cooking extravaganza with Hervé Boutin - Le Sud Ouest! Chez Hervé, " Comme à la maison tout simplement "
Saturday 30 October, 9.00am - 2.30pm
Click to enlarge In October we are delighted to present the final workshop of our 2010 French culinary program presented by Hervé Boutin exclusively for the Alliance Française. The 4th workshop will cover the South West Region of France, le sud-ouest. In a fun but professional environment Hervé will share his passion for French cuisine, explain French culinary terms, and create a lifestyle experience which will introduce you to the diversity of French food culture.
Join us for this unique experience where you will be kitted out with a chef's uniform and your own kitchen tool kit - the workshop will be followed by a sit-down lunch where you will enjoy the fruits of your labour, with wines to match.
The final French Culinary workshop will be on Saturday 30th October 2010
Le Sud Ouest/ The South-West
Article on Hervé Boutin and the cooking workshop, reviewed in The Sydney Morning Herald, Good Living !! Click Here to see the article.
Workshop details
Time: Registrations from 8.45am, workshop commences at 9am.
Venue : Northern Sydney Institute - TAFE, Crows Nest College, 149 West Street, Crows Nest.
Parking available (enter via blue door, from parking lot)
Go to: Take the lift to Level 2, then veer towards the right - Kitchen 2.41
Contact phone number: Joanna Jouin, 0410 162120.
Price per workshop: $280 Members and students $300 Non-members.
Bookings: 02 9292 5700
Numbers are limited to 15 people per workshop
Please note: Due to Occupational Health & Safety reasons all participants must wear flat, enclosed, non-slip (pref. leather) shoes.
NO sandshoes or high heels.
To give you an idea of what was cooked and consumed in our 3rd workshop, here is the menu!
Saturday July 24 - La Bourgogne
Petits Fours salés et Gougères au fromage.
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Tarte aux poireaux servie avec une salade verte au vinaigre d'échalotte.
Steak au poivre vert avec une délicieuse purée de pomme de terre et haricots vert 'persillade'.
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Ronde des fromages
Poires Pochées au vin de Bourgogne
Madeleines et Petits Chocolats au Praline noisette pour le cafe.
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Les vins: Chablis blanc et vin rouge de Beaune
Hervé Boutin
French Chef Herve Boutin is the only M.O.F Patisserie and Ice Cream Making Chef in Australia and teaches at the renowned Ryde College, TAFE NSW, a specialist centre of excellence for culinary arts.
Chef Boutin completed his culinary studies in France at Eculy Dardilly in Lyon where he studied under a range of acclaimed M.O.F chefs. Herve commenced his career with Lenotre School under Gilbert Ponee M.O.F as a teacher of cooking trades and specialised courses including sugar work, chocolate making, decorating and ice cream making.
In 1990, Herve was appointed Head Pastry Chef at the Nikko Hotel, Sydney and later at the Intercontinental Hotel, Sydney. From 1996, Herve taught at the internationally famous Le Cordon Bleu Sydney Culinary Arts Institute.In 2000, Herve was appointed as catering coordinator for the French Olympic Committee during the 2000 Sydney Olympic Games.
Herve’s technical skills are highly regarded by his peers and his talents in demonstrating the art of patisserie are legendary.
Article on Hervé Boutin and the cooking workshop in "The Sydney Morning Herald Good Living" !! Click Here to see the article.