6th October 2008
Claude's Restaurant presents a menu inspired by contrasting French regional cuisine historically touched by the exotic influence of spices. The culinary traditions of St Malo in Brittany and Marseilles in Provence were transformed by their introduction to spices and ingredients such as cloves, star anise, vanilla and saffron. This evening celebrates the alchemy that occurs when human curiosity, ingredients and culture meld successfully together.
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"...where the whole is greater than the sum of its parts"Claude's Restaurant presents a menu inspired by contrasting French regional cuisine historically touched by the exotic influence of spices. The culinary traditions of St Malo in Brittany and Marseilles in Provence were transformed by their introduction to spices and ingredients such as cloves, star anise, vanilla and saffron. This evening celebrates the alchemy that occurs when human curiosity, ingredients and culture meld successfully together.
An additional twist to the dinner is the collaboration with Hennessy Cognac which will be imaginatively utilised to complement the courses.
Date & Time: Wednesday 22 October commencing at 7pm
Price: $180 per person inclusive of cognac
Reservations: restaurant@claudes.com.au or telephone 9331 2325
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