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Michelin Star Kitchen

Jean Marie Le Reste

Chef introduction:

Chef Jean Marie Le Rest has been Intendant at Villa Bonaparte (Embassy of France to the Holy See) in Rome and taken care of the central part of Italy for Disciples Escoffier since 2016.

When Jean Marie Le Reste was young, he had joined the Navy as a cook, a pastry chef & a baker for 9 years. Subsequently he had stayed at the Hotel Matignon for 4 years as a second de cuisine. Then he had officiated as chef and intendant of the Embassy of France in Australia for 4 years.

 


 

Michelin Star Kitchen - Pumpkin & hazelnut soup

Ingredients  Ingredients E-shop link:

1/2 pc Pumpkin (1 kg)

1 pc onion

2 pcs Potato

30 g Hazelnut (Skin off)

50 mL Hazelnut oil

100 g mushrooms

50 g Fresh cream

1L water

few Olive oil

few Butter

few Black pepper

few Sea salt

 

Japan Hokkaido Pumpkin - Cut (300g)

BRUNO CALEGARI French Pink Paris Mushroom with Whole Foot (250g)

Australia New Potato (350g)

USA Organic Yellow Onion (250g)

  

Method:

  1. Peel and dice the pumpkin, onion and potato
  2. Add butter, salt, diced onion, pumpkin and potato
  3. Add water to boil
  4. Put the hazelnuts on the pan
  5. Slice the mushrooms and put on the pan, season with olive oil, salt and black pepper
  6. Put the mushrooms and hazelnuts in the oven at 200 ° for 10 minutes
  7. Chop the hazelnuts
  8. Pour the mixture into the blender
  9. Add hazelnut oil & thick cream and blend well
  10. Pass the soup in strainer stamen
  11. Add cream, mushrooms, hazelnuts & hazelnuts oil to the soup
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Michelin Star Kitchen

Chef introduction:

Chef - Johan Leclerre Chef - Jean Marie Le Rest
Johan Leclerre is a one-Michelin-starred French chef who was nominated as a Meilleur Ouvrier de France (M.O.F) in 2007. He has worked with renowned chefs including Pierre Gagnaire, Alain Ducasse and Pierre and Michel Troisgros. As well as a successful chef, he is also a consultant chef to several hotels and restaurants in France and elsewhere. Chef Johan is also part of the world’s largest chefs' association, Disciples Escoffier International, which has more than 25,000 members and operates in 30 countries.

Chef Jean Marie Le Rest has been Intendant at Villa Bonaparte (Embassy of France to the Holy See) in Rome and taken care of the central part of Italy for Disciples Escoffier since 2016.

When Jean Marie Le Reste was young, he had joined the Navy as a cook, a pastry chef & a baker for 9 years. Subsequently he had stayed at the Hotel Matignon for 4 years as a second de cuisine. Then he had officiated as chef and intendant of the Embassy of France in Australia for 4 years.

 


Michelin Star Kitchen - Pumpkin & hazelnut soup

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Michelin Star Kitchen - Oyster cream croquette

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Michelin Star Kitchen - Clams alle Vongole

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Johan Leclerre

Chef introduction:

Johan Leclerre is a one-Michelin-starred French chef who was nominated as a Meilleur Ouvrier de France (M.O.F) in 2007. He has worked with renowned chefs including Pierre Gagnaire, Alain Ducasse and Pierre and Michel Troisgros. As well as a successful chef, he is also a consultant chef to several hotels and restaurants in France and elsewhere. Chef Johan is also part of the world’s largest chefs' association, Disciples Escoffier International, which has more than 25,000 members and operates in 30 countries.

 


 

Michelin Star Kitchen - Oyster cream croquette

Chef introduction:

 

Ingredients  Ingredients E-shop link:

6 Oysters

Soften butter - 4 tablespoons

Flour - 3 tablespoons

Breadcrumbs - 8 tablespoon

Sunflower oil - 1 glass

Minced meat - 4 tablespoons

Mustard - 1 tablespoon

Almond powder- 1 teaspoon

Parsley - 1 bunch

Soy sauce - 1 tablespoon

Lemon – 1 pc

Green onions – few

Squid Ink - few

    Oysters

    Australian Chilled Organic Beef

    MAILLE Wholegrain Mustard with White Wine

    TOMIZAWA Pure Almond Powder

     

    Suggested wine pairing:

    AEGERTER SAINT-ROMAIN BLANC16

     

    Method:

    1. Pan fry the minced meat with soften butter
    2. Mix the butter, chopped parsley, almond powder and mustard with minced meat (sitting on ice)
    3. Dice the oysters into small pieces and add into the mixture
    4. Refrigerate the mixture for 10 minutes
    5. Mould the mixture into balls
    6. Mix the soy sauce, fresh lemon juice and salt with squid ink
    7. Coat the balls into flour, Squid ink and breadcrumbs
    8. Fry the balls at 170° C for 2 minutes
    9. Cook the remaining oyster with butter
    10. Cook the green onion with oyster juice

                 


                 

                Michelin Star Kitchen - Clams alle Vongole

                 

                 Ingredients Ingredients E-shop link:

                Clams – 6 pcs

                Fettuccini – 100g

                Garlic – 2 clove

                Red Onion - 2 clove

                Coriander – 1 bunch

                White wine – 1 glass

                Japanese breadcrumbs – 3 soup spoons

                Butter - 3 soup spoons

                Olive oil - 3 soup spoons

                Saffron pistils - few

                Salt - few

                 

                ALFIERI Fettuccine with Egg (500g)


                Suggested wine pairing:

                LOUIS MICHEL CHABLIS 1C TONNERRE 15

                 

                Method:

                1. Sauté red onion with olive oil
                2. Add white wine & clams, and cook for 1-2 mins
                3. Remove the clams. Add butter, olive oil & saffron
                4. Boil the fettuccine for 6-7 mins, rinse it & set aside
                5. Brown the Japanese breadcrumbs until golden
                6. Gently dice the clams. Slice garlic, add olive oil & salt
                7. Shape the dough around the insides of the clam shells
                8. Add fettuccine & minced coriander to clam juice
                9. Add olive oil to clams
                10. Place fettuccine & clams on the shell. Sprinkle breadcrumbs & coriander over as decoration
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                Michelin Star Kitchen - Oyster cream croquette

                Chef introduction:

                Johan Leclerre is a one-Michelin-starred French chef who was nominated as a Meilleur Ouvrier de France (M.O.F) in 2007. He has worked with renowned chefs including Pierre Gagnaire, Alain Ducasse and Pierre and Michel Troisgros. As well as a successful chef, he is also a consultant chef to several hotels and restaurants in France and elsewhere. Chef Johan is also part of the world’s largest chefs' association, Disciples Escoffier International, which has more than 25,000 members and operates in 30 countries.

                 

                Ingredients  Ingredients E-shop link:

                6 Oysters

                Soften butter - 4 tablespoons

                Flour - 3 tablespoons

                Breadcrumbs - 8 tablespoon

                Sunflower oil - 1 glass

                Minced meat - 4 tablespoons

                Mustard - 1 tablespoon

                Almond powder- 1 teaspoon

                Parsley - 1 bunch

                Soy sauce - 1 tablespoon

                Lemon – 1 pc

                Green onions – few

                Squid Ink - few

                  Oysters

                  Australian Chilled Organic Beef

                  MAILLE Wholegrain Mustard with White Wine

                  TOMIZAWA Pure Almond Powder

                   

                  Suggested wine pairing:

                  AEGERTER SAINT-ROMAIN BLANC16

                   

                  Method:

                  1. Pan fry the minced meat with soften butter
                  2. Mix the butter, chopped parsley, almond powder and mustard with minced meat (sitting on ice)
                  3. Dice the oysters into small pieces and add into the mixture
                  4. Refrigerate the mixture for 10 minutes
                  5. Mould the mixture into balls
                  6. Mix the soy sauce, fresh lemon juice and salt with squid ink
                  7. Coat the balls into flour, Squid ink and breadcrumbs
                  8. Fry the balls at 170° C for 2 minutes
                  9. Cook the remaining oyster with butter
                  10. Cook the green onion with oyster juice

                               


                              Michelin Star Kitchen - Clams alle Vongole

                               

                               Ingredients Ingredients E-shop link:

                              Clams – 6 pcs

                              Fettuccini – 100g

                              Garlic – 2 clove

                              Red Onion - 2 clove

                              Coriander – 1 bunch

                              White wine – 1 glass

                              Japanese breadcrumbs – 3 soup spoons

                              Butter - 3 soup spoons

                              Olive oil - 3 soup spoons

                              Saffron pistils - few

                              Salt - few

                               

                              ALFIERI Fettuccine with Egg (500g)


                              Suggested wine pairing:

                              LOUIS MICHEL CHABLIS 1C TONNERRE 15

                               

                              Method:

                              1. Sauté red onion with olive oil
                              2. Add white wine & clams, and cook for 1-2 mins
                              3. Remove the clams. Add butter, olive oil & saffron
                              4. Boil the fettuccine for 6-7 mins, rinse it & set aside
                              5. Brown the Japanese breadcrumbs until golden
                              6. Gently dice the clams. Slice garlic, add olive oil & salt
                              7. Shape the dough around the insides of the clam shells
                              8. Add fettuccine & minced coriander to clam juice
                              9. Add olive oil to clams
                              10. Place fettuccine & clams on the shell. Sprinkle breadcrumbs & coriander over as decoration

                               

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