SOUTH OF FRANCE - PROVENCE

• Chef-led, hands-on cooking + on-the-spot coaching
• All ingredients, equipment & aprons
• Seasonal grazing boards on arrival
• Wine served with your meal (non-alcoholic options available)
• Digital/printed recipes to keep
• Hosted dining at a beautifully set
• Menu is indicative & seasonal—we optimise to what’s best on the day.

Entrée — Niçoise Salad
Crisp leaves, olives, beans and egg with seared sashimi-grade tuna; bright Dijon–lemon vinaigrette
Main — Casserole au Pastis (Chicken)
served with ratatouille (slow-cooked, vibrant Mediterranean vegetables) and saffron rice (fragrant, perfectly fluffy).

Dessert — Pear Tarte Tatin
rosemary coulis, and caramelized orange segments

Menu: Seasonal & flexible — seafood, greens and accompaniments may vary by market availability.

•  Seared tuna for Niçoise — hot pan control for ruby centre
• Vinaigrette balance 
• Pastis braising — layering aromatics, deglazing, gentle simmer 
• Ratatouille — for a silky finish 
• Saffron rice — blooming saffron, absorption method & fluff 
• Tarte tatin — caramel stage, pastry docking, bake & confident flip

 Great for Team building, client evenings, offsites, celebrations, interstate/overseas guests. 

• Price: From $199 pp (minimum spend applies)
• Duration: ~3 hours (cook + dine)
• Location: Manly, NSW (mobile/offsite by request)
• Group size: Ideal for 8–24 (ask about larger groups
• Dietaries: Most can be accommodated with notice
• Menu: Seasonal & flexible—native elements vary by availability