Most of us can only dream of having a private French Chef cooking and teaching us the secrets of Nice and Provence cooking….. Introducing Chef Arno, and Auckland’s French gastronomy experience.
Experience French style gastronomy and cooking classes with Chef Arno. Arno graduated from the Paul Augier Culinary School of Nice, France and started his culinary career in Provence at 5* Relais et Chateaux Hôtel Restaurant Le Mas de Pierre, in Saint Paul de Vence. He also worked at Forum Jorges François in Nice, where he led a brigade of 12 and designed a daily zero waste menu for 100 people. In 2016, he met his Kiwi wife and they moved to New Zealand where he developed his private chef business and worked on super yachts in Auckland.
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. Bouillabaisse was originally a stew made by Marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets. There are at least three kinds of fish in a traditional bouillabaisse.
Meet the Chef
Meet Chef Arno at the Auckland Fish market where the group will learn how to choose the best ingredients and produce for the Bouillabaisse they will cook with him. For those without a taste for seafood an alternative meal is possible.
11.00am - 3.00pm
Just a short walk takes us to our exclusive cooking class room where the group dives into French cuisine.
Participants will learn how to cook the main course of bouillabaisse along with a sumptuous dessert.
Plate dressing tutorials are a must before sitting down to enjoy their French master piece, along with plenty of laughs !
NZD$349 per person based on a minimum of 8 and maximum group size 14