French Caviar, Cheese & Champagne Extravaganza

Name: French Caviar, Cheese & Champagne Extravaganza
Start: 2026-02-04T18:00:00+1030
End: 2026-02-04T19:30:00+1030
Location: Adelaide Central Market

Wed, 4 Feb, 6pm - 7:30pm ACDT

Adelaide Central Market

Adelaide SA, Australia

Valérie Henbest

88 followers · Contact host

Description

Join us for an ultra-exclusive Cheese After Dark, where indulgence takes centre stage.

For one night only, we invite just 12 guests to experience a rare and intimate tasting of exceptional cheese, French caviar and Champagne, hosted inside the iconic Adelaide Central Market after hours.

The evening will be hosted by our very own Valérie Henbest, Smelly Cheese Co.’s beloved Cheese Queen, who will warmly welcome a very special French guest: Guy de Saint-Laurent, renowned caviar specialist and storyteller.

Together, they will guide you through three exceptional varieties of French caviar, sharing insights into their history, heritage, production and tasting techniques. Each caviar will be thoughtfully paired with outstanding cheeses and Champagne, carefully selected to elevate every bite.

This is more than a tasting — it’s a journey into craftsmanship, luxury and savoir-faire, enjoyed in an intimate, after-dark setting.

✨ Only 12 seats available

📍 Where: Adelaide Central Market
📅 When: Wednesday 4th February
⏰ Time: 6:00pm – 7:30pm
💰 Price: $180 per person
🎟️ Includes:
• 3 exceptional French caviars
• Cheese & Champagne pairings
• Hosted by Valérie Henbest & Guy de Saint-Laurent
• Expert guidance, stories & tasting tips

An evening for true lovers of fine food — refined, rare, and unapologetically indulgent.

🖤 Very limited seats. Once they’re gone, they’re gone.

Tickets for good, not greed Humanitix dedicates 100% of profits from booking fees to charity

Host information

Valérie Henbest

88 followers

Contact host

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Valérie Henbest - Cheese Specialist and Educator

Born and bred in Normandie – the home of Camembert – Valérie has now spent half her life in Australia.

In the early days, it was a case of bringing together the best of both worlds and with very little hesitation, Valérie decided to take her destiny into her own hands and worked towards making sure she would get one of the things she missed the most: le Fromage!

She naturally started to select a range of her favourite cheeses and put together a new importing business involving air and sea-freight landing regularly in Australia. The focus was on smaller French producers and strong relationships have been developed over many years with frequent visits to various regions of France and cheese shows. Valérie has also facilitated reciprocal visits to Australia enabling French producers to showcase their cheeses here.

Prompted by the desire to deliver cheese to the Australian consumers exactly the way their producers intended, Valérie kept pushing the art of affinage and became instrumental in creating one of Australia’s first high-tech caves to properly store and care for naturally rinded cheeses such as Comté, Beaufort, or Ossau Iraty.

Valérie now oversees the import of more than 10 tons of French cheeses per month, distributing Australia wide as well as selling it at the iconic Smelly Cheese Shop in the famous Adelaide Central Market.

Valérie is also extremely passionate about the art of tasting and appreciating cheese and has been asked to judge in some of the most important dairy shows in Australia and abroad.

In recent years, she has also focused more intensely on the education aspect of her work and has created a series of cheese masterclasses that she now conducts nationally and internationally.

Valérie has been acclaimed locally through various awards and has been the recipient of the annual award for outstanding contribution to gastronomy in South Australia in 2018 and received the French National Order of the Agricultural Merit Award for her outstanding contribution to agriculture and promoting French cheese in Australia in 2023.

Recently, Valérie was inducted into the Guilde Internationale des Fromagers in Paris as a recognition of her work, passion and influential role in the world of cheese.