French Restaurant, Cooking School & Tours, Le Tres Bon
Chef Christophe Gregoire, of the renowned Le Tres Bon in Bungendore, delights with his ever-popular French cooking classes. Known for their relaxed and enjoyable atmosphere combined with their hands-on approach, these classes offer something for everyone – from basic French cooking knowledge to recipes that highlight traditional dishes.
Just in time for Autumn/Winter this year, Chef Christophe has shared two gorgeous recipes that bring together his passion for people and places: bringing a summery dish straight from the Mediterranean French Riviera or Shoalhaven beach towns with his Octopus Salad; and taking students back to his beloved Alsace region with his decadent yet comforting Alsace Cheesecake that he remembers fondly from childhood. Delight your palate by joining one of Chef Christophe’s much raved about classes this season!
WARM POTATO & OCTOPUS SALAD, Serves 6
Ingredients:
- ½ kilo large octopus ½ kilo potato
- ½ red onion
- ½ bunch shallots 60g celeriac
- 1 lemon
- 1 bouquet garni
- 1 carrot
- 1 onion
- Rock salt VINAIGRETTE
- 1tbsp red wine vinegar 1 pinch salt
- 1 tsp mustard
- 6 tbsp olive oil
- Warm Potato & Octopus Salad
Directions:
1. Using a stock pot, add water, sliced carrots and onions, bouquet garni and rock salt. This is called a “court bouillon”, the liquid preparation to cook the octopus.
2. Add the whole octopus and cook simmering for 1½ hours.
3. Using a cooking pot, add the potatoes. Fill the pot with water and rock salt, cook for 30 – 45 minutes.
4. Cool the potatoes, peel and dice finely.
5. Remove the octopus from the court bouillon and peel the thin skin under running cold water.
6. Make the vinaigrette.
7. Slice the octopus into a bowl and add the juice of one lemon. Dice the red onion. Slice the shallots. Add the vinaigrette. Combine all the ingredients. Add the potato. Julienne the celeriac and add to the salad. Plate up.
Alsace Cheesecake, serves 6
Ingredients:
- SHORTCRUST PASTRY
- 250g plain flour
- 25g sugar
- 5g salt
- 125g butter
- 1 egg yolk
- 50ml water
- FILLING
- 320grams Philadelphia cream
- cheese 300g pouring cream
- 125g sugar
- 1 vanilla pod
- 4 eggs
- 50g cornflour
- 25g plain flour
- 1 lemon zest
Directions:
1. Using a stock pot, add water, sliced carrots and onions, bouquet garni and rock salt. This is called a “court bouillon”, the liquid preparation to cook the octopus.
2. Add the whole octopus and cook simmering for 1½ hours.
3. Using a cooking pot, add the potatoes. Fill the pot with water and rock salt, cook for 30 – 45 minutes.
4. Cool the potatoes, peel and dice finely.
5. Remove the octopus from the court bouillon and peel the thin skin under running cold water.
6. Make the vinaigrette.
7. Slice the octopus into a bowl and add the juice of one lemon. Dice the red onion. Slice the shallots. Add the vinaigrette. Combine all the ingredients. Add the potato. Julienne the celeriac and add to the salad. Plate up.
