Meet the Chef Lien Yeoman and Makers Terre a Terre Wines SA

with No Comments

Meet the Chef Lien Yeoman (Green Papaya) & Makers Xavier Bizot & Lucy Croser of Terre a Terre wines Wrattonbully SA at Lutèce bistro & Wine Bar

Multi -Award Winning Chef Lien Yeomans returns from Melbourne for one day visit at Lutèce on Thursday 19th October 2017 for lunch and dinner.

Ms Yeoman’s whose legendary Green Papaya restaurant in Woolloongabba was one of Brisbane’s best ever has been sadly missed from this town’s restaurant scene.

Her unique take on traditional French influenced Vietnamese food has no imitators. Its superb flavours married to a healthy deft lightness make eating her food a very special treat.

“I started my apprenticeship when I was just nine in pre-1950s Hanoi, in a kitchen run by 7 boys who cooked like pros and were wizards at the markets.”

Terre a Terre

Terre a Terre, a French expression meaning “Down to Earth”, was started in 2008 by husband and wife team Xavier Bizot and Lucy Croser in Wrattonbully with the desire to produce great Australian wines of terroir… with a French twist.

Xavier and Lucy began working together in 2005 launching Terroir Selections, a boutique wine wholesaler that is dedicated to unearthing wine domaines from around the world that produce some of the most interesting and exciting wines from their respective regions. Additionally, they both work together alongside their father/father-in-law Brian Croser on the development of his new venture, Tapanappa Wines, a fine wine company that produces highly accoladed wines from three “distinguished site” vineyards in South Australia.

Here’s just a taste of what is in store for the Lunch & Dinner by chef Lien: Green papaya salad with oil- flashed prawn, “Cha Ca La Vong” : pearl of the Far East , turmeric fish with dill serve with condiments & rice noodle this iconic dish of Hanoi will be featured on SBS Food Safari soon & “Bo Ragu” Slow cooked Wagyu beef, a well-known French influenced slow cooked Wagyu beef with exotic sauce.

When: Thursday 19th October 2017

Lunch from 12pm
Romain’s Chef’s lunch with Chef Lien will be a premiere for our dining guest. The 4 course Lunch & a glass Daosa Blanc de Blancs from Magnum 70.0
The 4 course Lunch & matching wines 90.0 per person

Dinner at 6.30pm for 7pm
The 5 course dinner, a glass Daosa Blanc de Blancs from Magnum 98.0
The 5 course dinner, a glass Daosa Blanc de Blancs from Magnum & matching wines 125.0