Three Chefs in Burgundy

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After the resounding success of the Tastes of Burgundy tour 2011, three prominent Australian chefs are set to once again, delight the senses of food and wine enthusiasts with a penchant for French cooking with the Tastes of Burgundy 2012 tour.

Commencing in April 2012, Tastes of Burgundy will run 6 weeks of cooking schools in the iconic gourmet region of eastern France, La Bourgogne (Burgundy). 

Each Tastes of Burgundy weeklong experience will be individually led by the créme de la créme of the industry;

  • Serge Dansereau from one of Sydney's best and Australia's most acclaimed eating establishments, Bathers Pavilion on Sydney's Balmoral Beach; 27 April - 4 May &  7 - 14 May 2012
  • Andrew McConnell, Executive Chef and co-owner of Melbourne's Cutler & Co. Dining Room & Bar, Cumulus Inc and the recently opened Golden Fields in Melbourne; 28 May - 4 June 2012
  • Kate Lamont, one of Western Australia's most successful chefs of Lamont's restaurant in Perth CBD, Cottesloe and the Margaret River; 8 - 15 June & 18 - 25 June 2012. 

Each of the renowned foodies have signed up to teach the one-week Tastes of Burgundy school experience in April, May and June 2012. Each week will include three 'cooking days', involving market visits (Dijon, Beaune and Chalon or Autun), menu design and afternoon cooking classes, culminating in an exquisite dinner each evening.

The 2011 tour saw illustrious chefs, Christine Manfield and Annie Smithers, lead participants through a culinary minefield in Burgundy, with dishes to inspire and stimulate.

"I was thrilled to be part of the inaugural Tastes of Burgundy tour for 2011", says Christine Manfield of the highly acclaimed Universal Restaurant in Darlinghurst, Sydney. "It was a wonderful culinary and wine experience with myriad taste sensations, the produce is inspiring" she says.

The non-cooking days will be packed full of trips and experiences including; barrel tastings in a stunning 14th century cellar; a visit to local artisan farm - one of France's finest produces of cherve, and the must see Hospice of Beaune.

Participants will also dine in restaurants ranging from small bistros to the stunning Abbaye de la Bussiere, a former monastery, now Relais & Chateaux accommodation and Michelin-star gastronomic restaurant and bistro. A farewell degustation dinner created by the talented hands of Chef de Cuisine, Eric Pras, and his team at the famous three-star Michelin restaurant, Lameloise in Chagny, will conclude the week savoring the Tastes Of Burgundy.

Fine food and wine aficionados will delight in eight days of sumptuous local food and wine in Burgundy with their chosen chef, whilst cooking and residing at a stunning 18th century chateau just outside the village of Meursault. The chateau is set in 6-hectare parklands, complimented by traditional antique décor, a sunny outside terrace and in-ground swimming pool.

The week is all-inclusive, from first arrival and pick-up in Le Creusot, seven nights accommodation in a beautiful chateau, cooking classes, cultural visits, transport for the week, all meals, wine, champagne and the return transfer to Le Creusot for onward travel. All Inclusive Tour - AUD$9,000 per person

Tastes of Burgundy is an opportunity to travel with one of three of Australia's most acclaimed and recognized chefs to a region of the world that is eponymous for its produce, food and wine.

A complete culinary experience from the beginning to the end.

 

If you couldn't travel with these three chefs - which chef would you most like to have showing around their homeland?

 

 

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