Wednesday, October 3rd, 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.

“Spending time with Jillian (who organises the Tastes of Burgundy tours) and her guests in Burgundy was a memorable experience,” says Andrew McConnell, Executive Chef and co-owner of Melbourne’s Cutler & Co. Dining Room & Bar.

“I loved the numerous visits to spring markets around Burgundy and cooking with the freshest local produce was definitely a highlight. The group was enthusiastic and willing to get involved, their love of food and wine made for great atmosphere and company,” he says.

“I was also impressed that Jillian had really done her research and found some unique wine experiences in Burgundy for us to enjoy.”

“The Tastes of Burgundy tour is the perfect balance between visiting the food markets, small producers and café and restaurants of the region,“ says Serge Dansereau from one of Sydney’s best and Australia’s most acclaimed eating establishments, The Bathers’ Pavilion on Sydney’s Balmoral Beach.

”We were lucky enough to have some amazing produce to work with, white asparagus was in full season and they come in such a range of size and there are many different ways to grow them - it is a product basically unseen in Australia,” explains Serge.

While enjoying the sights and the produce in and around Burgundy, both Andrew and Serge also demonstrated their immense skill and knowledge, cooking and teaching alongside participants whilst showing them their best tips and tricks.

“My favourite dish I cooked while there was seared fresh foie gras with rhubarb jus, and fresh homemade brioche made with local butter, “says Andrew.”The group we were there with had a passion for cooking, food and wine which was fantastic to see, “he says.

The unique Tastes of Burgundy experience allows guests to enjoy all facets of gourmet French food and wine.

“It is such a wonderful experience having the chance to shop for fresh produce, and then cook for people who share the same passion for food as I do. My favourite dish was cooking the Saint Pierre (John Dory) with sea snail, potato, fennel and saffron,“ says Serge.

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. Philippe Mouchel and George Biron will be attending their first Tastes of Burgundy tour alongside Annie Smithers, who will be returning for her second tour having also toured in 2011.

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

A complete culinary experience from the beginning to the end.

Visit for more information.

Andrew McConnell and Serge Dansereau are available for interview and are also able to supply selected recipes from their Tastes of Burgundy tour.

For further information, interviews or images please contact;

Kate Richards
Affinity Marketing 0404 892 782.
[email protected]

Brianna Power
Affinity Marketing 0403 904 912
[email protected]

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Brianna Power

P: +612 8034 2550


Tastes of Burgundy, France, Tour, Food, Wine



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