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COVID RESTRICTIONS ARE OVER IN SYDNEY!
TIME TO BOOK YOUR SEAT AT MY TABLE!
Dinners with a Frenchman in Sydney
Jean-Marie was lucky to have a mum - who just passed away in April 2022 at the tender age of 102 - and two grandmothers who were exceptional cooks and a great-grandmother famous for her conserves.
Jean-Marie's abilities to cook for his family and friends, from a simple omelette to a more elaborate dish out of one of his cookbooks, or recreating a recipe from of of his favourite restaurant are well documented on Instagram.
Jean-Marie has been asked over and over to open a restaurant, but this is always been viewed as too big a task and commitment, So by popular demand, Jean-Marie has started dinners at his place for up to six people.
Whether it is choucroute de la mer, cassoulet of lamb, poulet aux morilles or bouillabaisse, Jean-Marie will regale you with staples of the French repertoire, often with a twist. So be open to being surprised, entertained, and deliciously fed by a man who not only can cook, but is inspired by the cuisines of the world and has been established in the Sydney food scene for over seven years. Jean-Marie is also very knowledgeable about wine, and will often surprise you with unconventional pairings. Having worked in English for decades, he is fluent in the subtleties of Australian slang, while retaining a hint of a French accent. So in short, you are in for a treat.
We can cater for special diets and allergies to a point. Check with us prior to book.
We start at 7.00pm. We will usually finish by 10.00pm, but you are welcome to stay longer if you are still enjoying our company by that time...
“Jean-Marie is on top of his game as he knows French cuisine and how to match wines to complement the dining experience. He knows his wines, the regions and indeed French produce and especially his knowledge of fromage.
Thank you for a memorable experience.”
Greg Bondar | 04/03/2022
Thank you for a memorable experience.”
Greg Bondar | 04/03/2022
Get in touch for availability and special requests
We can only accomodate six guests due to space constraints
Phone +61404107042
Email [email protected]
We can only accomodate six guests due to space constraints
Phone +61404107042
Email [email protected]
The table is set and ready for you
The Master at work...
Mastering the crème brülée
A example of the wines we serve at our dinners
COOKING CLASSES
"On ne fait pas d'omelette sans casser d'œufs"
This popular French saying applies to all walks of life, but in our case, let's say that, although cooking is not difficult per se, it takes a certain amount of training or exposure to master dishes which will impress your guests without you going to Le Cordon Bleu for a year or two...
Jean-Marie was lucky to have a mum - still alive at 99 - and two grandmothers who were exceptional cooks and a great-grandmother famous for her conserves.
Jean-Marie's abilities to cook for his family and friends, from a simple omelette to a more elaborate dish out of one of his cookbooks, or recreating a recipe from of of his favourite restaurant are well documented on Instagram.
Jean-Marie has been asked over and over to open a restaurant, but this is always been viewed as too big a task and commitment, So by popular demand, Jean-Marie has started cooking classes for groups of four people.
Learn how to cook a typical French dinner supervised by an experienced native cook. Whether it is choucroute de la mer, cassoulet of lamb, poulet aux morilles or bouillabaisse, I will regale you with staples of the French repertoire, often with a twist. So be open to being surprised, entertained, and deliciously fed by a man who not only can cook, but is inspired by the cuisines of the world and has been established in the Sydney food scene for over seven years. Jean-Marie is also very knowledgeable about wine, and will often surprise you with unconventional pairings. Having worked in English for decades, he is fluent in the subtleties of Australian slang, while retaining a hint of a French accent. So in short, you are in for a treat.
Each participant will have a chance to join in the preparation of the meal, whether cutting vegetables, stirring the pot or plating the final dish.
We will prepare some of the staples of French cuisine like Pot-au-Feu, Ratatouille, Cassoulet, Choucroute de la Mer and crème caramel, crème brûlée, tarte Tatin, etc... for dessert.
We will also exchange tips about where to source the best and freshest ingredients for best value. as we regularly cover markets and producers on our blog.
We will also go over French table manners and etiquette to set the table.
We can cater for special diets and allergies to a point. Check with us prior to book.
We start at 4.00pm on a Saturday afternoon with the aim to sit down for dinner around 7.00pm. We will usually finish by 10.00pm, but you are welcome to stay longer if you are still enjoying our company by that time...
Jean-Marie was lucky to have a mum - still alive at 99 - and two grandmothers who were exceptional cooks and a great-grandmother famous for her conserves.
Jean-Marie's abilities to cook for his family and friends, from a simple omelette to a more elaborate dish out of one of his cookbooks, or recreating a recipe from of of his favourite restaurant are well documented on Instagram.
Jean-Marie has been asked over and over to open a restaurant, but this is always been viewed as too big a task and commitment, So by popular demand, Jean-Marie has started cooking classes for groups of four people.
Learn how to cook a typical French dinner supervised by an experienced native cook. Whether it is choucroute de la mer, cassoulet of lamb, poulet aux morilles or bouillabaisse, I will regale you with staples of the French repertoire, often with a twist. So be open to being surprised, entertained, and deliciously fed by a man who not only can cook, but is inspired by the cuisines of the world and has been established in the Sydney food scene for over seven years. Jean-Marie is also very knowledgeable about wine, and will often surprise you with unconventional pairings. Having worked in English for decades, he is fluent in the subtleties of Australian slang, while retaining a hint of a French accent. So in short, you are in for a treat.
Each participant will have a chance to join in the preparation of the meal, whether cutting vegetables, stirring the pot or plating the final dish.
We will prepare some of the staples of French cuisine like Pot-au-Feu, Ratatouille, Cassoulet, Choucroute de la Mer and crème caramel, crème brûlée, tarte Tatin, etc... for dessert.
We will also exchange tips about where to source the best and freshest ingredients for best value. as we regularly cover markets and producers on our blog.
We will also go over French table manners and etiquette to set the table.
We can cater for special diets and allergies to a point. Check with us prior to book.
We start at 4.00pm on a Saturday afternoon with the aim to sit down for dinner around 7.00pm. We will usually finish by 10.00pm, but you are welcome to stay longer if you are still enjoying our company by that time...
Get in touch for availability and special requests
We can only accomodate four guests for this class due to space and equipment constraints
Phone +61404107042
Email [email protected]
We can only accomodate four guests for this class due to space and equipment constraints
Phone +61404107042
Email [email protected]
! We are featured on best recipes.com.au !
OUR FIRST COOKING CLASS CHEZ MOI WAS HELD 17/11/18
The ustensils are ready! Bring your own apron, but don't worry we have some to loan you
Our students are from all corners of the Globe and are about to prepare vegetables for a ratatouille
A little break after all the peeling and cutting: tasting of four different Extra Virgin Olive Oils
The madeleines are ready to go into the oven!
Ceviche of scallops for starters
Lamb cutlets and ratatouille as main course
Madeleines for dessert
Our first ever cooking Class was held on August 5th, 2017
at
The Essential Ingredient in Rozelle
Roast of lamb, Ratatouille & Crème Brulée
Our first cooking class on August 5th, 2017 at The Essential Ingredient Rozelle
My Mum, age 97 on the iPad, and her recipes book
Our famous lavender scented crème brûlée
Our second cooking class was held on October 12th, 2017
Ceviche of scallops, poulet aux morilles, tarte fine aux pommes
Our second cooking class: Ceviche of scallops, poulet aux morilles à la crème, tate fine aux pommes
Poulet aux morilles à la crème - Chicken fricassée with cream and morels
Tarte fine aux pommes, vanilla ice cream and rasberry
These classes are no longer held at The Essential Ingredient but at our own place in Sydney
See above for details and booking or click below
See above for details and booking or click below
