Gallic cuisine lost some of its shine in the Australian eating scene for a while there, but - praise be to the foie gras gods - it looks set to make a welcome return. Melbourne fine food stalwart and renowned French chef Philippe Mouchel is leading the charge with his eponymous new restaurant on the 'Paris' end of Collins Street in Melbourne's CBD, Philippe.
Along with wheels of cheese and decadent foie gras, Mouchel has imported a French chef to helm the kitchen, Aurelian Gransagne, who hails from Michelin-starred restaurants L'Esperance in Burgundy and Serge Vieira in Chaude-Aigues. He'll be serving classic French dishes such as chestnut veloute with mushroom emulsion and king mushroom crisp, quail and foie gras parfait and fruit compote with toasted brioche.
In true nouveau bistrôt style, the restaurant will cook meats on a rotisserie and serve oysters and charcuterie from the striking zinc bar, which is home to an exclusively French wine list. It spans the nation's most drinkable regions, from Burgundy to the Loire Valley to Reims.
Philippe, 115/117 Collins St, Melbourne, VIC.
