Bouillabaisse Cooking Class

Let’s celebrate Bastille Day with one of France’s most luxurious seafood dishes!Bouillabaisse is a traditional Provençal fish stew that originated in the 18th century and was first eaten by Marseillaise fishermen, who would combine the leftovers of the daily catch into a nutritious soup. Bouillabaisse can now be found on the menu of every 5-star French seafood restaurant.Its high price tag in France is a result of the red scorpionfish used in the dish, as is their locally caught Red Gurnard. In Australia, supply outweighs demand, meaning that these same fish can be purchased for less than $20/kg!During this class, you'll learn how to save a buck while creating one of the most high-end French dishes, the Bouillabaisse.Please be aware that you will be cooking in a group of four to six people. To book a group of seven or more into this class, please contact the teacher.We make every effort to ensure that the class and the recipes proceed as advertised. However, occasionally, we may need to alter recipes, ingredients, or class format due to the availability of produce or other circumstances.Recipes may contain allergens beside fish, crustaceans and molluscs.

• How to cook Mussels to perfection, every time
• Expert demonstration in our tiered theatrette
• Fully equipped cooking island in our state-of-the-art kitchens, to prepare your own dishes
• Time to enjoy your creations in our stunning dining room
• Take-home recipe booklet

Read more details