Master & Apprentice Mount Juliet

On April 16th, our Executive Head Chef, Guillaume Lebrun ventured from the kitchen in Restaurant Patrick Guilbaud for the first time in  forty years for a gastronomic collaboration with his former apprentice Chef John Kelly of the Lady Helen restaurant at Mount Juliet Estate. Together they created a rare menu anchored in classical French cooking techniques and produced an evening of extraordinary dining. The menu was paired with a selection of exceptional wines from both established and artisan producers and the desserts were complemented by Nespresso’s Professional Brazil Organic. It was a wonderful evening and to take a look at the dishes they created simply click here.