The best brasseries share an energy. It’s assurance – plus something more. Tradition is respected. Technique is flawless. And every meal is special. Join James Henry, Darren Purchese and Scott Huggins for a black-tie Saturday evening in Town Square. In true Gallic tradition a cheese course will feature too: expect artisan options from local cheesemakers Kris Lloyd and Kim, plus a French fromage selected by Valerie Henbest of The Smelly Cheese Shop. Henry is heading to the festival from his base in France. He spent time at top Australian restaurants including Cumulus Inc before heading to Europe. Paris was first; Henry impressed at Bones and Au Passage before setting his sights on a new challenge. He and business partners spent six years readying Le Doyenne – a historic farm, guesthouse and restaurant south of the capital – for its next life. Today the property is considered nothing short of magical. A lifelong passion for cooking guides Purchese. His work as a chef, author and television personality has included 12 years at the helm of Burch & Purchese Sweet Studio, regular appearances on MasterChef Australia and five celebrated cookbooks. Years in top international restaurants set Huggins up for success at Adelaide’s Magill Estate and Magill Estate Kitchen. Haute cuisine training shapes his sophisticated dishes, each reflecting South Australian produce at its peak.