Daniel returns from France after 7 years working with the best Michelin starred Chefs.
Brisbane born Dan Arnold started as an apprentice under Romain Bapst’s guidance in 2005 in Brisbane, and after a few months, Romain discovered that Dan had fantastic abilities & a great future in the profession.
Dan start working with 3-star Michelin chef Marc Meneau in Vezelay and since 2012 at the restaurant Serge Vieira, 2-star Michelin chef in Chaudes-Aigues.
On January 25th 2017 in Lyon France, Dan was the Bocuse D’Or Australia candidate and placed 8th in the world of 24 countries. This was Australia’s best placing ever & first time in the first 10 countries since the start in the Bocuse D’Or competition 30 years ago in 1987.
Daniel’s dinner at Lutèce on Wednesday 21th February
Here’s just a taste of what Daniel has in store for the night…
Gravelax cured Trout, Black Bread, Broccoli &Curcuma – John Dory “Snackee” Butternut & Mango Bon-Bon, Mosaic of Chicken Leg and Breast, Grilled Potato Cannelloni, Prawn and Kohl Rabi – Strawberry Tart; Salpicon Strawberry & Opaline tuile.
Time: 6.30pm for 7pm
Cost: Menu 4 courses $80.00
Menu 4 courses Champagne on arrival & matching wines $125.00 per person
The Menu on: www.lutece.com.au/menus
Reservation: firstname.lastname@example.org or 07 3161 1858