On Saturday 9 July, delight your palate with a classic three-course lunch prepared by one of the finest French chefs, Philippe Mouchel.
Lunch with Philippe Mouchel and Degas is a unique dining experience celebrating the Melbourne Winter Masterpieces exhibition Degas: A New Vision, which showcases one of the most revered artists associated with French Impressionism.
Set beneath the stained glass ceiling of the NGV Great Hall, dine on a specially-designed French menu and meet and greet Mouchel, whose restaurants have received accolades and awards including The Age Good Food Guide’s Chef’s Hat, and the Vittoria Legends Award from The Age Good Food Guide.
From his early career training and working with legendary Michelin-starred chef Paul Bocuse, Philippe Mouchel’s culinary skills have taken him across the globe to head kitchens in Lyon, Tokyo, Hong Kong, Sydney and Houston, the United States. Mouchel’s international experience is evident in his cooking, where subtle Japanese flavours mix with traditional French. A master of modern international cuisine, Mouchel has headed iconic restaurants including Paul Bocuse, The Brasserie by Philippe Mouchel at Crown, PM24, Deja Vu, and in 2016, Philippe.
We interviewed Philippe in the lead up to this spectacular program.
What was your first NGV experience?
A few years ago I did a dinner inside the Gallery, it was a large table amongst artists work on the walls.
What is your favourite work in the NGV Collection?
To date it has to be Napoleon reign, what a great Emperor, and what a night it was.
Did you draw inspiration from an artwork in the NGV Collection, or Degas: A New Vision exhibition, for your menu?
I mainly draw my cuisine inspiration by season and market availability.
Could you draw parallels between your work and that of Degas?
Degas was an artist, and I like to call myself an artisan.
If your favourite recipe was an artwork, what would it look like?
My recipe would look like a famous painting by Renoir “Bal du moulin de la Galette” fun and happy times.
What inspires/influences your cooking the most?
Season, market, customer’s expectations.
What can someone expect from this event?
Of course good food, good service and a good night at the museum.
Why do you think events such as this are important to NGV and Melbourne?
Going out in our modern and busy life is not about food only anymore, but professional service, interesting wine list, but most importantly in a beautiful and relaxing dining room, and I believe the NGV is a place to have such events.
What is your favourite part of being involved in an event at NGV?
Firstly, thank you to Peter Rowland Catering and the NGV for choosing me. Designing the menu, cooking and making people happy is what I enjoy most.