Wednesday, August 22nd, 2012
For the past two years, the Tastes of Burgundy tour has taken many lucky foodies on a gastronomic, week-long adventure in Burgundy, France. The 2012 tour saw two of Australia's most illustrious chefs, Andrew McConnell and Serge Dansereau lead participants through a culinary extravaganza with one gourmet experience after another, from cooking classes to market visits, barrel tastings and sumptuous dinners.

In 2013, three prominent Australian chefs are set to once again, delight the senses of food and wine enthusiasts with a penchant for French cooking.

Commencing in May 2013, Tastes of Burgundy will run three weeks of cooking schools in the gourmet region of eastern France, La Bourgogne (Burgundy).

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

• May 10 - 17, 2013. Philippe Mouchel - Rated as one of the world's finest French Chefs, Philippe Mouchel partnered with Made Establishment to open P M 24. P M 24 is a one of a kind modern French bistro and rotisserie designed to bring about the return of fashionable, contemporary French dining to Melbourne.

• May 20 - 27, 2013. George Biron - George Biron is the owner chef of Sunnybrae Restaurant and Cooking School at Birregurra in Western Victoria. Sunnybrae opened in 1991. The restaurant has a large developing produce garden, olive grove, orchard, truffiere. The larger paddocks produce grains like spelt for bread, pasta and other uses.

• May 31 - June 7, 2013. Dan Hunter - Dan Hunter is Executive Chef at the Royal Mail Hotel in Western Victoria. Dan has access to his own kitchen garden and small artisan producers throughout the Grampians region. He produces a unique style of food that blends his understanding of modern techniques with and immense respect for nature, produce and seasonality.

Each of the renowned foodies have signed up to teach for one week which 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 non-cooking days will be packed full of trips and experiences including; barrel tastings in a stunning 14th century cellar; a visit to a local artisan farm and dining in restaurants ranging from small bistros to the stunning Abbaye de la Bussiere - a former monastery!

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 The Chateau, which commenced construction in the 16th Century and has continued to be rebuilt through the ages.

To spend time in the gardens and park is truly mesmerising and must be seen to appreciate the true beauty - there are so many wonderful environments to explore, from the terraced kitchen garden to beyond the lake and little 'Gironde' stream to the orchard and finally the natural beauty of the forest and cliff.

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

A complete culinary experience from the beginning to the end.
Visit for more information.

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Affinity Marketing

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Brianna Power
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Travel, Food, Wine, Burgundy, Culinary, Tour



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