Iconic 3-Star Michelin French chef Alain Passard devised his entire menu for the one-off 14-course Gale Dinner in Launceston on produce sourced and bought from stallholders at the HARVEST LAUNCESTON Farmers’ Market.

Chef Passard spent over two hours tasting and choosing different ingredients for the dinner served to 120-plus guests.

The fresh local produce included Robbins Island Wagyu, Flinders Island lamb, celeriac from Elphin Grove Farm, local apples, beetroot, figs, cabbage, garlic, local leatherwood honey, Tasmanian Butter Co. butter,  Sandy’s Sourdough – and the tables were decorated with herbs and fruit.

What a coup for one of Australia’s stand-out authentic farmers’ markets.

Passard and his assistant chefs were supported by  chefs and apprentices from Launceston restaurants and the  students at the Drysdale Hospitality College. What an opportunity for these youngsters to work with one of the world’s most lauded chefs who operates his own bio-dynamic farms in France to ensure peak quality ingredients.

Asked what he thought of the Harvest Launceston Farmers’ Market and its food – Passard had one word – ‘Magnifique!’

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