Pepper hanger steak with peas and lettuce
You may need to order hanger steak in advance from your butcher. Scotch fillet would make a fine substitute.
Chive gougéres with cured trout and crème fraîche
Chive gougéres with cured trout and crème fraîche- combine sugar, salt, rinds, juices and herbs in a bowl. Place 2 long pieces of plastic wrap on a work surface.
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Where to eat in Paris right now
More cosmopolitan and less formal, Paris dining is better today than it has ever been, shifting gear from historic to hip with characteristic verve.
Missy French has closed
The Potts Point brasserie was here for a good time rather than a long time.
France-Soir’s petits pois aux lardons
A classic French dish, petits pois aux lardons elevates the fresh flavour of spring peas. Serve with steak frites for a stunning meal.
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France-Soir’s steak frites with sauce béarnaise
The classic French combination of steak and fries topped with a dollop of tangy sauce Bearnaise.
Palmiers with mandarin and crème fraîche
Fresh mandarin, sweets sugar syrup and crème fraîche are the perfect complements to these palmiers.
Emmental and saucisson baguette
A classic ham, cheese and tomato sandwich is taken to the next level with French cornichons, emmental and saucisson, a dry-cured pork sausage.
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Philippe, Melbourne review
Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.
Philippe
REVIEW Legendary French chef Philippe Mouchel’s career trajectory in Melbourne may appear progressively more casual (from Bocuse to the bistro-y PM24 and Deja Vue), but the sub-title at his latest venture – “Un restaurant par Philippe Mouchel” – represents a reversal of sorts, a declaration of serious culinary intent. An early clue lies in the […]