Why cook French cuisine?
I always have a passion for food. When I jumped into my career, I asked what are the most sophisticated and difficult dishes to prepare and everyone said French, so here I am.
What are quintessentially French dishes?
The most important thing is making stock or jus from scratch. It makes the biggest difference. It’s all about the sauce. There is an old French saying ‘the sauce can save the meat’. Our Bourguignon sauce is a big seller – red wine, reduced down, add jus and butter, mirepoix (diced) veggies and fried lardons (pork rasher). Full of flavours.
Duck cassoulet is a lunchtime best seller in the winter. It’s a rich sauce mixed with pork fat, lardons, sausages and other duck fats, white beans, and twice cooked confit duck legs.
Ingredients you can’t you live without?
The French say there are three key ingredients you can’t live without – butter, butter and butter. Cheese is also one of the key ingredients. Our onion soup is a big seller, as we use Gruyere cheese on our croutons.
What would you never have on the menu?
Burgers and pasta. They sell well but if we put them on the menu we are no longer a French restaurant.
I studied for a year at Le Cordon Bleu Australia. It was the perfect way for me to taste a little bit of French cooking. Also chef Rob Hodgson. He’s English but but he taught me the A-Z of French cuisine.