Master of Meat, Cheese & Wine with Todd Moses

46 Hardware Lane
Melbourne, Victoria, Australia

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150.00 AUD pp

AVAILABLE WEEKENDS ONLY - MINIMUM GROUP SIZE 10 PEOPLE

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When Chef Todd Moses isn’t in the kitchen cooking up classic French fare you can find him combing the shelves of Melbourne’s infamous cheese cave located below the Spring Street Grocer.

With French Saloon being part of The European restaurant group (along with The European, City Wine Shop, Melbourne Supper Club and Siglo) Todd counts himself pretty lucky to have daily access to this cheese fiend’s heaven.

Having recently installed an in-house butcher at Spring Street Grocer, and the soon to open 'Butchers Diner' located at the top end of Bourke Street, Todd is pretty excited to be able showcase the new house-made charcuterie alongside the restaurant’s impressive wine and cheese offering.

To celebrate this marriage made in heaven, Todd is hosting an exclusive, cheese, wine and charcuterie masterclass that will be hosted in French Saloon’s intimate private dining room on Saturday 10th of September from 11.30am.  Open to just 22 lucky people, Todd along with his trusted comrades, French Saloon sommelier, Russel Keightley, European group butcher, Simon Poole, and in-house cheesemonger Victor Persinette-Gautrez will guide participants through some of their all time favourite cheese, charcuterie and wine pairings.

The masterclass will also feature a demonstration of Todd’s tried and trusted technique for making a classic Steak tartare.

 “You can never go wrong with a beautiful cheese and well-made charcuterie but trust me, if you get the wine matching part right it really does take the whole experience to a whole new level,” says Todd. “This is often how I eat when I’m entertaining at home, just beautiful produce and some great wine to go with it.  It’s low fuss but it never fails me.”

Masterclass Includes: cheese and charcuterie tastings, guided wine and beer matching plus Todd will show you how to prepare a classic Beef Tartare.

 

 


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