Review: Pierrick Boyer Café Patisserie

Pierrick Boyer Café Patisserie – MELBOURNE

Review by Celeste Iuliano

Images Courtesy of Pierrick Boyer Café Patisserie and Thomas Bindley

Delectable Brunch option - Soft Shell Chilli Crab Scam
Delectable Brunch option – Soft Shell Chilli Crab Scam

Pierrick Boyer has made a name for himself as a master of pastry, but did you know that he can dish up a mean brunch as well?

The ex-Le Petit Gateau chef has just launched his first solo venture, the Pierrick Boyer Café Patisserie in Prahran. Appealing to sweet and savoury lovers alike, and offering a ‘broad range of vegetarian, vegan, gluten-free and nut-free menu options’, the space is divided between the display of beautiful desserts and the dining area where you can order brunch staples done right.

Pierrick Boyer Cafe Patisserie

The café menu, created in collaboration with Head Chef Bradley Pearce, is cheekily split between the Naughty and the Nice. While healthier options like the Coconut & Black Chia Porridge and the Ancient Grain Salad are tempting, I find it hard to turn down a classic big breakfast. Aptly named ‘The Big Deal’, the PB version comes loaded with bacon, chorizo, two deliciously salty eggs, kale, tangy pickled cabbage, and a surprisingly sweet roasted tomato on sourdough. The sheer variety on flavour on the plate is what sets this bad boy apart – every single item has been given special attention and its own twist. Another must try is the Soft Shell Chilli Crab Scram – a bit of a mouthful to say, but a tasty mouthful to eat. The fried soft shell crab is appetising, served with perfectly scrambled eggs, a zesty seasoning of charred lime, umami Dukkah, coriander, mint, and chilli. It’s all about the special touches here, so if you want to give your dish a little extra kick, you’re welcome to ask for more chilli!

A classic Big Breakfast: 'The Big Deal'
A classic Big Breakfast:
‘The Big Deal’

When it comes down to the desserts, many of Pierrick’s classics are on offer, including his signature PB Passion Brownie. However, the most eye-catching cake is the Tiffany Charlotte. Coated in a classic Tiffany blue glaze, it’s filled with light chocolate mousse and blueberry. If you’re like me and you enjoy a coffee with your cake, I suggest trying the cappuccino which is served with real chocolate shavings (it’s those special touches again!)

Cappucino served with real chocolate shavings
Cappucino served with real chocolate shavings

For budding chefs and those hungry for more, the café has an educational kitchen where you can enjoy cooking classes with Pierrick himself. I was feeling pretty relaxed after The Big Deal, so for now I’ve decided to leave it to the expert!

received_10160568087670597

Pierrick Boyer Café Patisserie

31 Izett Street

Prahran

Phone: +61 3 9510 6868

*Open weekdays 7:30am to 4:00pm and weekends 8:00am to 4:00pm

Instagram: instagram.com/pierrickboyer

Facebook: facebook.com/pierrickboyercafepatisserie/

*Additional Information Courtesy of: pierrickboyer.com.au / Paper Mill Media – Brittannie EdwardsPB_Cafe Patisserie_28-1

**Executive Pastry Chef, Pierrick Boyer, has a wealth of international experience, gained in many of the world’s most prestigious venues, and has worked alongside some of the most internationally renowned chefs including Alain Ducasse, Christophe Michalak, Pierre Marcolini and Stephane Leroux.

Pierrick Boyer Café Patisserie is a celebration of Boyer’s life’s work, with his new venture fusing the delicacy of fine French patisseries with the indulgence of a modern-Melburnian brunching destination.

received_10160568087975597

Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

theaustraliatimes.com/news

literallyconnie@bigpond.com

connie.lambeth@theaustraliatimes.com.au

Follow us on Instagram: instagram.com/tatgourmetmag

Read more

COLLINS QUARTER TO SHOWCASE BEER-INSPIRED CUISINE AT GOOD BEER WEEK

GASTRO PUB COLLINS QUARTER – MELBOURNE – GOOD BEER WEEK Collins Quarter will showcase beer-inspired cuisine at this year’s Good Beer Week. Elements of Beer with Feral & Collins Quarter … Read more

MELBOURNE’S GASTRO PUB COLLINS QUARTER – NEW HEAD CHEF LUKE HEADON

Melbourne’s iconic gastro pub Collins Quarter recently welcomed new head chef Luke Headon, who has returned to Australia from an eight-year stint in Europe working at renowned restaurants including The Fat … Read more

Interview with Kaisern Ching from Chefs Gallery Restaurants

Interview with Chefs Gallery owner Kaisern Ching

Kaisern Ching discusses his new Venue Specials menus offering plenty of old favourites along with a selection of new dishes to try…

Interview by Daria Kill-Smith – Images supplied

CG_MENU_2017_HN5 (1)

It is rare that a restaurateur would offer up praise of other eateries, but such is the generosity of Kaisern Ching, recently discussing the new Venue Specials menus at his chain of Chefs Gallery restaurants in Sydney.

Ching may be a globe-trotting foodie, but he allows his talented chefs freedom to contribute their creative ideas, using their experiences from working in similar-style restaurants, as well as their own cultural backgrounds.

Indeed, the Parramatta restaurant’s special menu has been strongly guided by the Korean head chef, bringing forth Korean-style Mac and Cheese – a dish created with rice cake, sambal and chilli flakes along with three types of European cheese. Then there’s the Korean Army Stew (curiously made with Spam and baked beans!). Mr Ching said this was actually a very traditional dish conceived during the Korean War, whereby American troops combined their rations with South Korean troops, and was traditionally served in a helmet! I have to admit, prior to hearing that gem of history, I would never have gone near Spam – but I’ve come around to the idea. Just. Brilliant.

Ching is a man who knows his customers, with a firm handle on demographics. Having a knowledge of the population base and familiarity with what is offered in each area allows the restaurateur to devise his menus around his customers. Speaking on his Hurstville restaurant, Mr Ching explained the demographic leans towards more traditional fare – for which this restaurant amply provides, as well as offering classics with a “twist”. This allows the less adventurous the opportunity to eat what they feel comfortable with, while at the same time being introduced to the different ingredients and preparation methods on show.

CG_MENU_2017_CGP3

One slice of information Mr Ching affirmed: ‘diners know what they want, know what they like, and can discern good quality produce from bad’. His rock solid, regular customers attest to that. And the fact that they are willing to go the extra mile and try his new specials recognises the same. Case in point: Chefs Gallery Macquarie offers a dish comprised of long (bullhorn) chillies filled with ground pork and fish paste – a combination which at first thought may have been a risky twist on a traditional recipe, but which has been a surprising success for the restaurant, in fact one of their best sellers!

CG_MENU_2017_SD1

The Chefs Gallery chain prides itself on sourcing high-quality produce with an attention to preparation and detail, presenting the freshest and best of food, simply. The restaurants’ open-kitchen galleries are designed to entertain diners with the theatre of noodle-making – performance art at its best.  Patrons can view dishes made to order – nothing to hide, here!

Most importantly, Mr Ching wants his regular clientele to know that their favourite dishes aren’t going anywhere. The venue-specific, special menu change – the biggest in seven years – works on an 80:20 basis. While 20% of the menu takes diners on a culinary adventure, 80% of the menu remains unchanged. Chefs Gallery regulars have nothing to fear!

CG_MENU_2017_MD4

And the generous praise to his rivals? Ching is a well-known ambassador for dim sim and won ton (if not one of the biggest influencers in this market), and recognises how the standard of dim sim and won ton has lifted over the years. Again, generously stating local restaurateurs are comparable to Asia now, a trend which has pushed the industry to become more creative and to come up with better products for the customer. This is exemplified by the quality of Chinese pastry elevating several notches in recent times, with chefs in Australia often trained in both Eastern and Western culinary skills.  (Check out the recently open Chefs Pastry in Chippendale to confirm this tasty fact!).

Oh, and Melbourne, when Chefs Gallery arrives, I will be first at the door – but don’t tell anyone I told you!

chefsgallery.com

Instagram: @chefsgallery

CG_MENU_2017_HN6 (1)

**The Australia Times Gourmet News would like thank Kaisern Ching for his time in sharing valuable insights into Chefs Gallery restaurants, for readers of The Australia Times News.

**Thanks to Cardinal Spin (Genvin In), for arranging the interview and supplying the images courtesy of Chefs Gallery.

CG_MENU_2017_D6CG_MENU_2017_CGH4

Connie Lambeth – The Australia Times News

Editor GOURMET – Food/Wine/Events

E: literallyconnie@gmail.com

E: connie.lambeth@theaustraliatimes.com.au

W: editorcsl.com

Follow us on Instagram: https://www.instagram.com/tatgourmetmag/

MORE PICS…

Read more

FRESH AND LOCAL AT SYDNEY’S BELLBIRD DINING + BAR

Bellbird Dining + Bar at the Casula Powerhouse Arts Centre Review & Images by Daria Kill-Smith – Additional Images Supplied Concrete and steel. Industrial chic. The old Casula powerhouse, since … Read more

FARM FRESH DINING AT BELLBIRD DINING + BAR

Sydney Restaurant Launches Saturday 4th November 12pm – 2pm

Casula Powerhouse Arts Centre Launches Brand New Seasonal Dining Destination

**Sydney writer Lucy Collins will be heading to next week’s launch for The Australia Times Gourmet News

20170727_072

It might be named after the abundant songbirds populating the adjacent riverside, but Casula Powerhouse Arts Centre’s soon-to-be-launched Bellbird Dining + Bar is anything but commonplace.

Launching on Saturday 4 November, 12 – 2pm the new seasonal dining destination spins traditional restaurant models on their heads, with an ever-changing menu offering exquisite fine dining out west – at pub prices!

With a whopping 65% of produce grown and harvested just 50 metres from the kitchen door, Bellbird Dining + Bar champions sustainability and low food miles. Paired with direct relationships with artisan suppliers from the local NSW area, it offers a genuine farm-to-table culinary experience, with all dishes $18 or under.

BELLBIRD 5061

Having already gained a loyal word-of-mouth following, Bellbird’s official opening will be part of an exciting launch day at CPAC, with the Wendy Harmer Curates exhibition kicking off at 2PM, plus Sydney Film Festival’s monthly screening for November, the enchanting cat docco Kedi, at 4PM.

The launch is a great chance to sample Bellbird’s fantastic fare for yourself, with canapes showcasing seasonal herbs and vegetables harvested on-site alongside fresh Hawkesbury River oysters, calamari, eco-farmed pork, quail, and goat’s cheese sourced locally around NSW. Drinks will also be provided by South Western Sydney brewery Stockade Brew Co., plus wines from Artemis in the Southern Highlands.

BELLBIRD 4972 b

At the helm is Cordon Bleu-trained Head Chef Federico Rekowski, best known for his 12 years at the highly-rated Courtney’s Brasserie in Parramatta. Supported by Sous Chef Steven Pham (Ex-Courtney’s Brasserie, Fish Face), Federico’s inspiring dishes blend French haute cuisine flair with contemporary Asian and South American influences.

Bellbird will be open 7 days a week from 10am – 3pm, and is raising the bar on what to expect from arts centre dining. It marks the continuation of a grand new refresh of CPAC. Bellbird also serves dinner to accompany select evening events, screenings and performances.

BELLBIRD 4686

Event Info
What:
Bellbird Dining + Bar Official Launch
When: Saturday 4 November, 12 – 2pm
Where: Casula Powerhouse, 1 Powerhouse Road, Casula NSW 2170 (don’t forget, Casula has its own train station!)

Bellbird Dining + Bar

Opening Hours: 7 days a week, 10am – 3pm
Website:
http://www.casulapowerhouse.com/visit/bellbird-dining-and-bar Facebook: www.facebook.com/bellbirdatcasulapowerhouseliverpool Contact: (02) 9824 1121

Information & Images Courtesy of Bellbird Dining & Bar/Cardinal Spin

BELLBIRD 4883

Connie Lambeth – The Australia Times News

Editor GOURMET – Food/Wine/Events

E: literallyconnie@gmail.com

E: connie.lambeth@theaustraliatimes.com.au

W: 

Follow us on Instagram: https://www.instagram.com/tatgourmetmag/

READ ON FOR INFO ON BELLBIRD’S HEAD CHEF & SOUS CHEF, THE CPAC KITCHEN GARDEN, CASULA POWERHOUSE’S EVOLUTION, LIVERPOOL MAYOR, PLUS ADDITIONAL PICS…

Read more

Welcome Back to Saké Shaun Presland!

Rockpool Dining Group welcomes Shaun Presland back to the fold, as Saké Executive Chef, and Resident Chef at Saké The Rocks. Shaun was a key member of the launch team … Read more