Award-winning, French-born chef Pierrick Boyer, formerly of Le Petit Gateau, has opened his first solo eatery, a self-titled café patisserie, on Izett Street in Prahran.

A celebration of his life’s work, Boyer’s new venture fuses the delicacy of fine French patisseries with the indulgence of a modern-Melburnian brunching destination.

Pastry Chef, Boyer creates his extensive and decadent range of sweet treats all in-house, while Head Chef, Bradley Pearce – who has trained under the watchful eye of George Calombaris – has delivered a savoury menu with a twist on much-loved classics including a brioche-wrapped breakfast burger, chilli and crab scrambled eggs and an indulgent eggs benedict, complete with smoked ham hock.

The sweet menu boasts extensive dine-in and take away options including a GF sponge cake with dark chocolate, blueberry cremeux – a French term for “creamy” – and jelly jam named after Boyers 6-month old daughter, Charlotte Tiffany.

The extravagant range of tarts, croissants and cakes include Boyer’s personal favourite, the PB passionfruit brownie made with a brownie base, crunchy praline, passionfruit custard, chocolate mousse and ganache.

Boyer and Pearce have collectively curated the sweet and savoury menu to include a broad range of vegetarian, vegan, gluten-free and nut-free menu options. Substituting eggs for chickpea water in his vegan sweet treats – a technique called aquafaba – Boyer has carefully mastered creating French delicacies to suit all dietary requirements.

Hospitality venue specialists ZWEI Interiors Architecture designed the interior space, resulting in a minimalist aesthetic with macaroon inspired powder pink accents and timeless gold features, enticing velvet seating, light timber flooring and vibrant greenery.

Pierrick Boyer said this venture is a true embodiment of his years of experience and training under the world’s finest patissiers including 3 Michelin Star Chef, Alain Ducasse, Christophe Michalak (Michalak Paris), Belgium chocolatier Pierre Marcolini and – Meilleur Ouvrier de France (MOF) awarded – chocolatier Stéphane Leroux.

“Pierrick Boyer Café Patisserie is an all-encompassing dining experience. The intention was to create a venue for people to escape the hustle and bustle, indulge and relax and I think we have executed that really well,” said Boyer.

“With a comprehensive kitchen for both savoury and sweet, we aim to produce wholesome and exemplary food experiences in a beautiful atmosphere.”

In addition to the 2 kitchens designated for the sweet and savoury menus, Pierrick Boyer Café Patisserie also features a 35 square meter educational kitchen for intimate cooking classes hosted by Boyer himself.

Pierrick Boyer Café Patisserie is located at 31 Izett Street, Prahran and is open every day, weekdays from 7.30am to 4pm and weekends from 8am to 4pm.

**Information & Images Courtesy of Pierrick Boyer Café Patisserie/Papermill Media – Brittannie Edwards

Pierrick Boyer Cafe Patisserie

Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events




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