Coquilles saint jacques, Napoléon Végétarien, Soupe à l’oignon, Escargot, Pain tranché avec du beurre de culture, Légumes, Pommes de terre, Poisson du jour , Bouillabaisse
Curly Whiskers is our little French diner in Melbourne’s Bayside suburb of Brighton. This cosy, intimate space is the fulfilment of our desire to create a real food experience.Our chef, Silas Orre, has spent the past four years gaining experience in French cuisine. Just look over at the kitchen and you can witness the complete dedication and passion with which he prepares your meals. Together, Rosalin and Silas have designed a menu that pays tribute to the classic bistro dishes, at times with a unique twist, and complement this with regularly changing specials that reflect the seasons and other culinary inspiration.
Grilled Atlantic salmon, Roasted Mediterranean vegetables, Balsamic glaze, Salad Niçoise, Potatoes, Olives, Green beans, Anchovies Yellow fin tuna
Bergerac restaurant is an authentic French restaurant in the CBD operating under the same Chef owner since 1985. It is a very popular place for lunch, well suited for business entertainment. It is open 5 lunches: Monday to Friday and 7 nights from 6pm. The restaurant seats up to 75 people, including a separate room near the bar that can seat up to 40 people. Our wine list is extensive with a full page of French wines and 12 wines sold by the glass. Bergerac is a charming provincial town on the banks of the Dordogne River in the Perigord region, 90 km east of Bordeaux. It is also the birth place of two very important persons: Cyrano de Bergerac and Chef owner Jean-François Enconniere’.
Goat Cheese Souffle, Pork Belly, Potato Gnocchi,Roasted Blue Eye Fillet, Veal Schnitzel
Bistrot d’Orsay has been situated in picturesque Collins Street for 25 years, in an area regarded as the ‘Paris End’. The interior is instantly evocative of the French capital with trompe l’oeil ceiling and a towering vintage French poster adorning the dining room. Bistrot d’Orsay takes pride in providing expertly prepared French cuisine with attentive and knowledgeable service. Lunch and dinner menus are provençal Mediterranean, with French bistro classics such as Bouillabaisse and Crème Brûlée all prepared with flair. Dishes such as Seafood Linguini and Risotto complement the Mediterranean style. The bistro is also well known for the quality of its desserts, as evidenced by signature recipes such as the Pistachio and White Chocolate Parfait.
Natural oysters, shallots vinegar, lemon, Burgundy snails cocotte, persillade butter, Beef bone marrow, parsley salad, char-grilled toast, terrine de campagne, house made pork & mushroom terrine, red onion jam & pickles, Chestnut & mushroom velouté, poached egg, golden croutons, Freshly shucked, shallot vinegar & lemon, Twice baked cheese soufflé, blue cheese sauce, Chicken liver & Foie gras parfait, sauce Cumberland
Philippe Mouchel is a chef of many talents, a man of many countries, and a strong candidate for Melbourne’s favourite French chef. He has won accolades, awards, and the respect and affection of everyone who has worked with him, or eaten at any of his restaurants. Born in Normandy, he grew up in a family where the large garden provided much of what the family cooked and ate, and where the food was always good. His father, his mother, his grandmother were all good cooks.
Escargots – snails garlic butter, Marinated octopus, heirloom beetroot puree & pickles, Assiette de charcuterie – ham hock & parsley terrine, cured salami, cornichons, poisson du jour leeks fondue, mariniere Sauce, Cochon provencale – confit pork belly, rosemary & thyme, Crust, pig & thyme jus , mitraillette Baguette, grilled steak, french fries, pickled Cucumber, aioli
Opened in early 2016 by Damien, Francoise and Sebastien, Bon Ap’ petit bistro is inspired by the French classics that honor a history of craft and design where each detail evokes a sense of story, place and delight. Part restaurant, part bar, part café, Bon Ap’ combines the elegance of an old world cafe with the casual nature of a neighborhood eatery. It is a light filled space for a morning croissant or a long lunch, dinner or even a spot for a late night digestif. Bon ap is “a place committed to the pleasure of good food.”
French snails tossed in garlic and parsley butter (shell removed), grana padano, baguette crumb, Salade de chèvre chaud, Crumbed goat cheese bonbon, confit onion, green salad, honey drizzle, poitrine de boeuf, Slow-cooked beef short rib, potato puree, green beans, gremolata, Magret de canard, Oven-roasted duck breast, ratatouille, parsnip chips, King oyster mushroom, duck sauce
We combine the best Italian & Australian charcuterie with French cheese for you to enjoy with your family and friends, along with a glass of some our delicious French wine.
Les huîtres, Oysters opened to order at the bar with sauce mignonnette, Les anchoïs, cuca anchovies served with fresh red radish, Foie gras poele “jean larnaudie”, Pan seared slice of foie gras raspberry vinegar glaze, salade au roquefort les carles, Salade au fromage de chevre, Salad of warm goat’s cheese, vine ripened tomato, rocket toasted pinenuts
Bistro Thierry was created with a single purpose: to give customers a chance to experience all the ambience, warmth and hospitality of a bistro in Lyon or Paris here in Melbourne. From its striped black and white awning to the guillotine style bread board awaiting diners at the bar, the décor and lively atmosphere are unmistakably Gallic. The restaurant was never intended to be a culinary museum. Thierry Cornevin together with Chef Frederic Naud regularly return to France to bring back the latest ideas and techniques in modern French cuisine. This is reflected in more adventurous developments in the daily specials on the blackboard. However, the bistro has built its reputation on the consistently high standards of the entire menu from the foie gras entree to exquisitely simple but perfect le steak frites to the selection of fine French cheeses.
Patisserie du jour, Hot thin pastry apple tart ice cream, Profitèroles Chous pastery vanilla ice-cream, topped hot coverture chocolate sauce, Pudding aux figues Fig pudding rum & raisin ice-cream, topped butterscotch sauce
There are also classic dishes in the way of steak tartare, beef bourguignon and cassoulet & onion soup. You can locate us easily on Rathdowne Street in Carlton, close to the University of Melbourne, and when you arrive, you’ll be met by our friendly, knowledgeable staff. We have a vast selection of dishes that typifies what a True French Bistro should be. We use the finest of local produce and French ingredients that our chef Gabriel has gained working in the wholesale markets in his youth, a French Chef apprentership and then his 20+ years of owning Paris go Bistro. We pride ourselves on our regular clientele and will work hard on making you want to come and see us again. After all, if you can’t go to Paris, go to Paris Go.
Petit poulet rôti, sauce diable, legumes de saison, Spatchcock, seasonal vegetables, devil sauce, Joue de boeuf bourguignon, purée de pomme de terre , Slow cooked bourguignon potato mash, croquettes de cod aux herbes, Cod croquettes with fresh herbs Parfait de foie de carnard au cognac, Olives marinnées aux herbes de provence, Marinated olives provençale herbs
Bistro La Provence celebrates traditional seasonal food, beverage and the culture of Provence. We pride ourselves on ensuring your experience is one you will remember and want to share with everyone. The authentic French Cuisine will leave you speechless.
PCaille rôtie forestière, Roast quail, mushroom sauce, cervelles d’agneau aux câpre, Lamb brains with caper sauce, moules marinière, Mussells in white wine & cream, oeuf meurette, Poached bullfrog gully egg on crouton with mushroom & bacon in a red wine sauce
On February 20, 1986 France-Soir Restaurant was established by Jean-Paul Prunetti and Yvon Vogel; partners in an enterprise neither imagined would endure as it has. The partnership lasted until March 1988 when Yvon returned to France. Starting his career in Paris as an apprentice waiter in 1964, aged 14 it is no surprise that Jean-Paul achieved great success creating a smaller version of the great Parisienne brasserie. Whilst remaining true to the restaurants original philosophy, patrons and the changing times have had a great influence on the menu content.