Secrets de chef avec Annabel

Save the date for your very first workshop with Annabel: 
NEW DATE Friday, October 15th at 5pm

Discover the French region of Normandy
through a fantastic cooking demonstration.

Enjoy and relax while the Chef shows you how she makes a delicious Tarte Normande from scratch, and at the end you will get to enjoy this French dessert! The Chef will also share her cooking secrets to help make your baking even more delicious!


Date: Friday 15th October 5-7.30pm
Price: $40 for members, $50 for non-members
Duration: 90 minutes

There will be an Apéritif dinatoire of cheese and wine on the night for you to enjoy during this demonstration! Maximum of 15 people so get in quick!


An interview with the chef!

Do not be fooled by her young age, Annabel is a fantastic chef with already lots of experience. After studying at Le Cordon Bleu in Wellington and graduating with two diplomas in pâtisserie and advanced pâtisserie she now loves to demonstrate the skills she has learnt and to pass on her knowledge to others.

1. Annabel, what do you love most about French language and culture?
I adore French language and culture because it combines my favourite elements of cookery and history. I love the ethos of French culture, spending time with family and friends over delicious food!

2. What is your favourite French film?
My favourite French film is Haute Cuisine shown at a French Film Festival many years ago. This film is based on the true story of a cook from a truffle farm becoming the French President's personal chef. 

3. What inspired you to become a chef?
I have loved baking and cooking ever since I was old enough to reach the kitchen bench! With my Grandma's tutelage and my fascination with French culture, I was determined to train at Le Cordon Bleu. This is where I developed my skills and achieved my dream of becoming a pastry chef.

4. Did French gastronomy influence your practice?
French gastronomy has always fascinated me; it's a combination of chemistry and delicious flavours resulting in intriguing and unique food. My appreciation of this bloomed at Le Cordon Bleu, learning how to utilise these techniques.

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