HELLO MATE | 09.05.2022

Craig Penligton, Australian-Swiss chef at Hotel DuPeyrou, invites us on a trip this spring to Australia with his precise and daring cuisine with subtle flavors. During this cooking class, his secret techniques will be unveiled to us and we will prepare his famous signature dishes.

The Menu:

- Starter: King fish ceviche with caviar lemon, Tasmanian mountain pepper
- Main dish: Australian Lamb rack roasted in a melaleuca paper bark, wattle seed potatoes, strawberry gum jus
- Dessert: Classic tropical fruit Pavlova

| The wine pairing will be done and offered by the Grillette Domaine de Cressier. |


 12 participants 

 All levels

 6pm - 10pm

 259 chf | including meal, wine, recipes and apron for the class |




Important informations:

All subscriptions are final.

If you are not able to attend the cooking class for which you have registered, you can send your registration to a third party, under the condition of notifying us in writing |info@leslaboratoiresculinaires | no later than 6 hours before the class begins.

Please notify us of any severe food allergies by indicating it during check-out or by writing to us |info@leslaboratoiresculinaires.com | no later than 10 working days before the date of the chosen class.