Serge Danserearu's French Kitchen book launch

It was a magical day on the Brisbane River with Drift's large picture windows taking in the sweep of water that stretches from Milton to the city centre.

Chef Serge Dansereau of the iconic Bather’s Pavilion held his "French Kitchen" book launch at Drift late last year.

It's not an event that can be repeated any time soon as Dift suffered badly in the recent flood, but we can relive the fabulous food recreated on the day by long-time friend and Drift Head Chef Romain Bapst.



"French Kitchen" is a compilation of 230 classic French recipes designed to make French food accessible to the everyday Australian cook, combining French technique with quality seasonal Australian produce. 

Here's the menu -

Saumon marine a l'aenth et au vin banc (cured salmon with riesling and dill) p 146 - matched with 2006 Mount Pleasant Anne Semillon, Hunter Valley, NSW.

Fillet de poisson a la croute verte, sauce a la tomate fraiche (Kingfish fillet with herb crust and fresh tomato sauce) p 171. Wine match - 2008 Barwang Pino Gris, Tumbarumba, NSW.

Confit de poulet, rotie de fenouil a la poitrine de porc fume (chicken confit with mushroom, funnel and bacon) p 188, accompanied by salade d'hiver et puree de mais (witlof, celery, pear, walnuts and watercress salad and corn puree salad) p 193.  Wine match Essenze 'The Damkeeper' Pinot Noir, Centrak Otago, NZ.

And dessert - tarte fine aux pommes et creme glacee au calvados (French apple tart with calvados ice cream) p 297. Wine match - 2006 McWilliams Morning Life botrytis semilon, Riverina, NSW.