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Kim Tyrer
30 June 2013 | Events | Kim Tyrer

Winter Soiree at Cosy Corner cafe with Terroir Table

What a great Night! Galafrey Wines was asked to be involved at the annual Winter Soiree at Cosy Corner Cafe. French chef Xavier cooked up a storm and match the food prefectly with our wines. The house was full and people were chating and having a wonderful time. Everyone loved our wine which was great. I also had my friends on my table which was lovely to share the experience with them. Ofcourse I couldn't help myself but take a few photo's of the night's experience and by the end of the night I was so full!

 Xavier Poupel, dual French/Australian citizen born in Normandy, France, is a highly credentialed Escoffier trained Chef. Xavier has worked internationally and Australia wide and has extensive experience in Fine Dining, French Bistro, Fusion and modern Australian cuisine, as well as his 'specialty-styles' of cuisine with Flowers, and cuisine with Truffles.

Among his many culinary accomplishments Xavier has cooked for royalty, billionaires, political figures and celebrities: the Aga Khan, Jacqueline Kennedy-Onassis, Evel Knievel, Robert Redford, Bruce Willis and the Ferrari Formula One team in Monaco. He has worked in the kitchens of world renowned establishments including Chateau Richelieu in New York as Chef de Cuisine; Le Privilege on St Martin in the Carribean as Executive Chef, and the Marco Polo Hotel in Singapore as Consultant Chef de Cuisine at La Brasserie. Xavier has cooked aboard the private yachts of Princess Caroline of Monaco and the King of Saudi Arabia; for Prince Charles in the desert of Wadi Rum, Jordan; worked as Private Chef for their majesties King Abdullah II and Queen Rania of Jordan and the Sultan of Brunei; and held the position of Director of Kitchen in the Sedona Hotel in Yangon, Myanmar (formerly Burma). In Australia, Xavier was Executive Chef at Prunier's in Sydney and also at the Parmelia Hilton in Perth, among others.

Fuelled by his own strong food and family traditions, Xavier's passion has long been 'Provincial-style cuisine or Peasant Food'. True to his French traditional leanings, his approach is simple:


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