Award-winning Garagistes chef Luke Burgess (right) and sous chef Will Gleave are heading to Paris. Picture: KIM EISZELE
AWARD-winning Hobart chef Luke Burgess hopes the city of love falls head over heels for his cooking.
The Garagistes chef has been invited to cook at the coveted Omnivore World Tour in Paris after a hit appearance in French documentary Happiness on a Plate.
Mr Burgess, 36, said he was thrilled to receive the invitation, especially when asked to cook with Australian chef James Henry at his recently opened Paris restaurant, Bones.
The duo had worked together at Tasmanian restaurant Peppermint Bay at Woodbridge.
"It ended up being a nice little synergy," he said.
His sous chef, Will Gleave, 33, will also make the trip next month and the trio's dinner event is already fully booked.
Mr Burgess said he and Mr Henry would take some of their favourite recipes with them but would likely alter them to suit the produce available.
"Last time I was in Paris, I went to the markets with James and watched him fill up his shopping trolley and go back to the kitchen and respond to the food that was in front of him," he said.
"Over there, you can decide what you're going to cook based on the food you find [at places like] the fish monger or the food markets.
"His style is pared back and the food is probably quite cerebral."
Closer to home, Mr Burgess said his Hobart restaurant was going strong.
"It just keeps getting busier and busier," he said. "We only put 40 seats in the restaurant because that's what we thought we'd do each night but some nights we're (serving) 120."
hannah.martin@news.com.au
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