Masterclass with Bruno & Catherine Loubet, Willow Vale Cooking School | Noosa Food and Wine

Masterclass with Bruno & Catherine Loubet, Willow Vale Cooking School

18 May 2019 5:30pm $35

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During this charming masterclass the Loubets will bring a little slice of their Willow Vale Cooking School to Noosa Food & Wine Festival, and share their piece of paradise with us.

Wine pairings included.

Bruno & Catherine Loubet

Loubet is Bordeaux-born, and his cooking is grounded in the classical traditions of south-west France, but not bound by them.

Loubet has worked for Chef Raymond Blanc at Le Manoir aux Quat’Saisons. Loubet made his name in London at establishments such as L’Odeon and Bistrot Bruno in Soho before moving to Australia for eight years. He returned to the U.K. in 2009 to make his indelible mark on London’s dining scene with his sensational Bistro Bruno Loubet in Clerkenwell.

Loubet’s crowning achievement in London is the revolutionary Grain Store, a vegetable focussed restaurant where vegetables are the main focus of the dish and meat/fish serve only to enhance. Although vegetables are presently his passion, there is a consistency of style and imaginative, successful flavour pairings that make the menu recognisably Loubet’s

Despite his glittering success in London, Loubet always wanted to move back to Australia. And recently, with his wife Catherine, Loubet has settled into a 125-year-old Queenslander in Willow Vale, south of Brisbane, and opened the Willow Vale Cooking School.

Plant-based cooking is the focus at the school (there are also meat- and fish-based classes) with an experience that begins with picking produce from the garden and finishes with a shared meal, a snapshot of his childhood in Bordeaux.

“All my life I’ve been growing vegetables and foraging. That’s part of my childhood. I know now this is a big trend but this is how I grew up. We couldn’t afford a lot of meat at home with seven children, so we used to grow all the things ourselves. We had chickens and rabbits and pigeons but a big part of most meals during the week was with vegetables, because that is what we could afford. And we used to go foraging.”
-Bruno Loubet

Please note, Olsson's Masterclasses are only accessible to those with a Festival Village pass. Each of masterclass sessions run for 40 minutes.

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