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  • Food & Fun

    The French Art of Entertaining

    03 December 2019

    Aside from our curious cocktail and beer pop-up bars at SFSC, we have also partnered with Melbourne’ hottest late-night haunt, Bar Margaux. This year, the French restaurant will be curating the majority of our hampers in Melbourne, designing each one to be shared and devoured. Here, we speak to Daniel Southern, Executive Chef for Made in the Shade/Bar Margaux about French food and the art of entertaining.

     

    What is it about French food that makes people around the world fall in love with it?
    It’s the romance of Paris (or people’s perception of such), although French food is a whole lot more than just Paris – Lyon, Marseille, the Alps are all and as individual as each other and the cuisines that they offer.

    Who is your muse?
    The muse of Bar Margaux is Edie Sedgwick, for capturing that effortlessly cool air of late nights in New York via Paris.

    What is your favourite French cultural philosophy?
    Every meal deserves good wine, good company and time to enjoy.

    What has opening a bar/restaurant in Australia taught you about the French-Australian relationship?
    That there is a lot more French people in Melbourne than we once thought and the relationship between the French and Aussies is extremely close.

    You’ve created the hampers for SFSC, what are the thoughts that have gone into them?
    Fresh, French inspired and to reminisce about my childhood annual holidays of sitting with my family on Provincial ports in the South enjoying pates, cheeses and cakes purchased in the local delis and shops, whilst people watching and viewing the multi-million dollar yachts that would dock for the evening.

    We think dining and drinking at Bar Margaux is like the coolest dinner party you’ve ever been to – so when it comes to entertaining at home, what are five tips you can share?
    1. Prior preparation – ensure you leave plenty of time to mingle and enjoy your guests’ conversation
    2. Keep it simple and do not over complicate things
    3. Always host a ‘Share’ style dinner
    4. Have plenty of ice on hand for drinks
    5. Have enough wine in the fridge and/or cellar

    Name three food/drink rules that you think should be broken?
    1. A good cheese is not always a good match to red wine
    2. A closed cooked mussel is not necessarily an ‘off’ one!
    3. A meal doesn’t have to end with coffee – sometimes a cocktail will do the job even better!

    SFSC is a celebration of joie de vivre, what are your simple pleasures?
    1. Pastis / Pernod
    2. Any type of chocolate
    3. White Burgundy
    4. Time poor Cassoulet (baked beans, roast chicken, pork sausage, toasted breadcrumbs)

    What part about SFSC are you most excited about?
    Sunshine (hopefully!), good times, great music and good company!

     

    Curious? Check out Bar Margaux’s hamper menu and pre-order yours today! Here