Cooking Workshop with Marc de Passorio
Event Information
Event description
About this Event
« When I was young, my grandmother showed me how to make an exceptional bouillabaisse and now I have the pleasure to share this classic dish with you at Alliance Francaise Auckland. »
La Bouillabaisse: Coromandel mussels, rock lobster, Cloudy Bay clams, fillets of market fish, Atlantic scallops, Huka Park prawns
The bouillabaisse is served with classic condiments: Rouille, grated Emmental cheese, toasted bread.
$120 for AF members & students | $130 for non members
Limited places, enrol now!
