Bleu Blanc Rouge FestivalCircular Quay Sydney
Slide Restaurant
41 Oxford St
Darlinghurst, Sydney
We were lucky enough to be invited to visit the Bleu Blanc Rouge Festival to celebrate all things French and to join in a cooking class as well from Chef Aymeric Saint-Lannes of Slide Restaurant in Darlinghurst.But first - the festival. If you like French food and all things French then this was the place to be. There were so many goodies on display and for sale - people were buying to eat there and stocking up for later as well. We'll be back next year for sure.
We love French food and are already planning our next visit to Paris so this was sheer bliss! The cooking class and eating the food was a bonus.
Chef Aymeric Saint-Lannes is the force behind the kitchen at Slide Restaurant in Oxford St and such a charming guy as well. If the food we got to prepare and eat is any indication of what to expect there then it will be good (but much better prepared than we did!). The menu for us to cook was:Entree - Clarence River Scool Prawn Bisque;
Seared Scallop and Pernod Mornay on the Shell
Main - Roast Duck Breast
Bush Pepperberry Bordelaise
Dubarry Gratin Dauphinois
Dessert - Vanilla Bourbon Creme Brulee
served with Almond Tuile
As a duck lover - in the eating kind of way - the main course was certainly something I was looking forward to trying. We seared the duck in a pan first to brown the skin then baked it until it was medium rare. The bush pepperberry bordelaise went perfectly - it had bite without overpowering the duck.
And lets not forget the potatoes either - so rich but oh so nice!
To also learn the tricks to a good creme brulee was a real treat as well. It looks so simple - and it is - but the art is in how you do it. The subtleties make all the difference. We'll be trying this at home with Aymerics number on speed dial just in case.
Sir and Mlady were guests of the Bleu Blanc Rouge Festival. Special thanks to Aymeric Saint-Lannes for sharing his skill and expertise with our small group and for the lovely food that resulted. We're now very keen to visit Slide Restaurant as many of our dishes are in fact on their menu. They have shows there as well during dinner! Thanks also to April Davies of Exposure Public Relations and Marketing for arranging our visit so professionally.
Sir and Mlady were guests of the Bleu Blanc Rouge Festival. Special thanks to Aymeric Saint-Lannes for sharing his skill and expertise with our small group and for the lovely food that resulted. We're now very keen to visit Slide Restaurant as many of our dishes are in fact on their menu. They have shows there as well during dinner! Thanks also to April Davies of Exposure Public Relations and Marketing for arranging our visit so professionally.
