Step into the warmth and charm of a French cellar-style setting at Maison Vauron for a Learning Lunch that celebrates the essence of French food culture.
Hosted by Will Brunel-Morvan, this experience brings together storytelling, tradition, and flavour. Guests will enjoy a classic plateau de charcuterie et de fromage - a selection of cured meats, pâté, mousse, tapenade, condiments, and French cheeses, served with fresh baguette, followed by homemade petit fours.
As you dine, Will will guide you through the rich traditions behind French cuisine and wine—sharing insights from his time in Michelin-starred restaurants and his journey bringing French wine culture to New Zealand. From the concept of terroir to the art of pairing and balance, this session offers a deeper understanding of how food and wine are woven into everyday life in France.
This Learning Lunch will explore:
- The cultural significance of charcuterie and cheese in French dining
- How terroir shapes both food and wine traditions
- The philosophy behind pairing and balance
- Stories and lessons from France’s great culinary institutions
Designed as a relaxed, conversation-led culinary experience, this session invites you to slow down, savour, and connect—discovering how simple, well-crafted food can tell a much bigger story.
About the expert
Will Brunel-Morvan
Growing up as the son of a butcher with a passion for fine wine, Will Brunel-Morvan developed an early appreciation for food and wine that would shape his career. By the age of 18, he had already trained across front-of-house, culinary arts, and sommellerie—laying the foundation for a lifelong journey in hospitality.
Will went on to work in some of France’s most prestigious Michelin-starred establishments, including Lucas Carton in Paris under Alain Senderens (3 Michelin stars), La Palme d’Or at the Martinez Hotel in Cannes (2 Michelin stars), and La Réserve de Beaulieu (2 Michelin stars). He also spent seasons in the French Alps, further refining his craft in high-end private hospitality.
In 2004, Will moved to New Zealand, where he joined O’Connell Street Bistro as a sommelier. He began his journey with Maison Vauron in 2008 as the first member of the trade team, and today is a director, shareholder, and business partner.
With over 30 years of experience, Will brings deep expertise, authenticity, and a passion for sharing French wine and food culture—making Maison Vauron his home away from home.
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