A Lyonnaise culinary experience is popping up in Sydney for just seven days.
Led by a French chef with Michelin-starred-experience in honour of Bastille Week, Silvester’s restaurant at the Sydney Harbour Marriott Hotel at Circular Quay is undergoing a Lyonnaise makeover with cuisine, theming, music and more.
From July 8-14, French chef Raphael Szurek will be offering the classic Lyonnaise culinary experience of a bouchon (a traditional, iconic Lyon bistro).
The dishes will be crafted from techniques inspired by globally renowned French chef Paul Bocuse, under whom Szurek trained.
The seven dishes on offer will provide an authentic degustation featuring Champagne-infused oysters to foie gras, bouillabaisse (a traditional fish soup) to truffled beef cheek parmentier.
Each dish can be paired with a range of French and international wines.
"This French menu was inspired by my very first years in the kitchen in Lyon, the capital of
French gastronomy," says chef Szurek. "It is the true experience and essence of French cuisine without unnecessary artifices; showcasing classic techniques, the best locally sourced products, and authentic tastes.”
Silvester’s is at 1 Bulletin Place, Sydney NSW and the Lyonnasise experience with cost $79 per person for four courses and $139 per person for seven course and a welcome glass of French wine. https://silvesters.com.au/bastilleweek/
Led by a French chef with Michelin-starred-experience in honour of Bastille Week, Silvester’s restaurant at the Sydney Harbour Marriott Hotel at Circular Quay is undergoing a Lyonnaise makeover with cuisine, theming, music and more.
From July 8-14, French chef Raphael Szurek will be offering the classic Lyonnaise culinary experience of a bouchon (a traditional, iconic Lyon bistro).
The dishes will be crafted from techniques inspired by globally renowned French chef Paul Bocuse, under whom Szurek trained.
The seven dishes on offer will provide an authentic degustation featuring Champagne-infused oysters to foie gras, bouillabaisse (a traditional fish soup) to truffled beef cheek parmentier.
Each dish can be paired with a range of French and international wines.
"This French menu was inspired by my very first years in the kitchen in Lyon, the capital of
French gastronomy," says chef Szurek. "It is the true experience and essence of French cuisine without unnecessary artifices; showcasing classic techniques, the best locally sourced products, and authentic tastes.”
Silvester’s is at 1 Bulletin Place, Sydney NSW and the Lyonnasise experience with cost $79 per person for four courses and $139 per person for seven course and a welcome glass of French wine. https://silvesters.com.au/bastilleweek/
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