Fairmont Resort & Spa Blue Mountains, MGallery by Sofitel - Luxury hotel - Serge Dansereau Degustation Experience

Serge Dansereau Degustation Experience

We are excited to bring you an extraordinary degustation experience by Fairmont Resort & Spa Executive Chef John Slaughter, Celebrity Chef Serge Dansereau and Australian Winemaker Will de Beaurepaire.

French Canadian Serge Dansereau has established himself on a local and international level within the food industry. Serge’s enigmatic and sophisticated style has led him to not only create flavours to entice any palate, but also the iconic Bathers’ Pavilion Restaurant, Café and Kiosk on Balmoral Beach in Sydney.

Joining Serge is winemaker Will de Beaurepaire. De Beaurepaire Wines won Winestate Magazine’s overall Australian Wine of the Year in 2018 out of 10,000 wines judged across every category. This family-owned, single-vineyard producer of French-style wines has their vineyard located in Rylstone, in the Central Ranges of NSW.

Fairmont Resort & Spa Blue Mountains Executive Chef, John Slaughter brings with him 26 years’ experience and a wealth of knowledge following tenures with Pier One Sydney Autograph Collection and The Sebel Surry Hills Sydney

Serge, Will and John will share their passion for food and wine over an extraordinary degustation experience on Saturday 21 September 2019.

ARRIVAL: 6:00pm

START TIME: 6:30pm

VENUE: Misty’s Restaurant at Fairmont Resort & Spa Blue Mountains, 1 Sublime Point Road, Leura, NSW (limited parking available)

TICKETS: $160pp (purchase tickets here)

Degustation Menu

Amuse Bouche: Mushroom cream, gruyère on brioche
2016 ‘Marie Louise’ Prestige Cuvée

Smoked kingfish escabèche with sea succulent burnt chili
2017 ‘La Comtesse’ Chardonnay
2017 ‘Jeannette’ Chardonnay

Quail breast with wood mushroom, coffee polenta, muntries
2017 ‘Perceval’ Pinot Noir

Roast lamb rump with artichoke barigoule. anchovy cream, chickpea panisse
2016 ‘Le Chevalier’ Merlot, Cabernet, Petit Verdot
2016 ‘Henri’ Cabernet, Merlot, Petit Verdot

Pyengana cheddar, Colston Bassett stilton, Le dauphin, carrot and port jelly, country-style lavosh
2018 ‘Coeur d’Or’ Botrytis Semillon

Textures of chocolate
2017 ‘Bluebird’ Botrytis Viognier

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