Chef's Table at La Maree

Auckland Auckland
Wed 18 Aug

Venue

Sofitel Auckland Viaduct, 21 Viaduct Ave, Auckland

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Booking and transaction fees will apply. Full details will be available on final checkout page prior to payment.

Prices

STANDARD:

PER PERSON 5 courses with wine matching
$199.00

Venue

Sofitel Auckland Viaduct, 21 Viaduct Ave, Auckland

Payment Options

Credit Card
2.50%
Laybuy
5.00%
Bank Transfer
$1.50
Online Eftpos
1.80%

Delivery Options

eTicket
free
Please note: not all delivery or payment options may be available at checkout due to compatibility with other events that may be in your cart.

Message from the Restaurant Month organisers:
Unfortunately Chef Marc de Passorio has finished up in his role as Culinary Designer (Executive Chef) for Sofitel Auckland Viaduct Harbour due to personal reasons. This means he will no longer be available to take part in the Chef’s Table event scheduled for 18 August as part of Restaurant Month 2021. We are sincerely sorry to those of you who have bought tickets for this special occasion and will work with you to ensure a full refund.

There are also a limited number of alternative dining opportunities on offer to ticketholders and iTICKET will be in contact with you to organise refunds or any queries you might have about these options.


CHEF’S TABLE AT LA MAREE WITH MARC DE PASSORIO 

  

Executive chef Marc de Passorio was born in Cameroon and raised on Reunion Island in the Indian Ocean.  Marc only had one goal as a young chef – to go to France, train at the highest level and return to open the first Michelin-starred restaurant in the Indian Ocean. And that’s exactly what he did, achieving a much-lauded Michelin star not once, but multiple times.

Marc de Passorio has had an extensive culinary career that spans across the globe, from the French kitchens where he trained, to countries where he has established restaurants or consulted - such as Singapore, Israel, USA and at the turn of the millennium, even in Russia where he cooked for Vladimir Putin!

His cooking philosophy is based on taking top quality ingredients and using the best techniques to cook them – Japanese style for cutting fish, Argentine technique for cooking beef, French-cut vegetables, Korean elements in his marinades and more. 

Having travelled across the globe, Marc fell in love with New Zealand on a trip here in 2012. This then translated to making a more permanent move here a couple of years later when he was offered the opportunity to set up Harbour Society in the SO/ Auckland hotel and now at La Maree in the Sofitel Auckland Viaduct Harbour. Marc de Passorio has well and truly found a home, here in New Zealand. 

For this very special evening in August, executive chef Marc de Passorio has created a world class Michelin-worthy five-course experience that will take diners on a journey with him and his life’s work across the globe.


TERMS & CONDITIONS: Strictly R18. Host responsibility limits apply.
DIETARY NOTE: As this is an exclusive one-off menu specially designed for the evening, dietary requirements are not able to be accommodated. Details are correct at the time of publishing – subject to change and availability

Part of Restaurant Month in the Heart of the City

 

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