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!

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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.

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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

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INTRODUCING CHEFS PASTRY

SYDNEY’S CHEFS PASTRY – A PATISSERIE WITH A PAN-ASIAN TWIST Chefs Pastry, an innovative new bakery combining centuries-old French pastry techniques with bursts of vibrant pan-Asian flavours, has recently launched on … Read more

Halloween Recipe by Kirsten Tibballs: Spider Peanut Cookies

Halloween Recipe!

Kirsten Tibballs, who Masterchef proclaims ‘the queen of chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. Kristen is Pastry Chef and Director of Savour Chocolate and Patisserie School in Melbourne and is generously sharing several of her Halloween recipes with Gourmet News readers over coming days.

www.savourschool.com.au

spider cookie (4 of 5)

Spider Peanut Cookies

(Peanut Butter Cookies)

Makes: 30-35 cookies

240g unsalted butter

80g caster sugar

300g brown sugar

2   whole eggs

1 tsp vanilla bean paste

130g crunchy peanut butter

400g plain flour

1 tsp baking powder

200g Callebaut milk chocolate chips

Preheat the oven to 170˚C. Mix the butter, caster sugar and brown sugar together in the bowl of a stand mixer fitted with a paddle attachment until the butter is fully incorporated. Add the eggs, vanilla and peanut butter and continue mixing. Sieve the flour and baking powder together into a bowl. Add the sieved dry ingredients to the mixture and lastly add the chopped chocolate chips. Remove from the stand mixer.

For each cookie, weigh out 40g of the dough and roll into balls. Place each ball onto a baking tray lined with baking paper, leaving space between each cookie to allow for spreading. Lightly press down on each ball. Bake at 170 ˚C for 10 minutes.

Remove the cookies from the oven and using a teaspoon, make a small dent in the middle of each cookie while they’re still warm. This will allow the spider to sit on top of the cookie. Cool the cookies at room temperature.

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Recipe & Images Courtesy of Kirsten Tibballs/Evil Twin PR

Connie Lambeth – The Australia Times News

Editor GOURMET – Food/Wine/Events

E: literallyconnie@gmail.com

E: connie.lambeth@theaustraliatimes.com.au

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

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READ ON FOR ADDITIONAL INFO ABOUT KIRSTEN TIBBALLS…

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