La Brasserie, Darlinghurst

  27 July 2011


OH HAI! That’s just me and my buddy. You may know him. Jacques Reymond, head chef and owner of the three-hat Jacques Reymond – Cuisine du Temps in Melbourne. Just chillin. Heh. Helen and I are at La Brasserie (118 Crown Street, Darlinghurst) for a De Dietrich Bastille Day lunch.



Jacques Reymond sings praises of the De Dietrich induction stovetops and captures the entire rooms attention with his accent and the intoxicating scent of fried shimeji mushrooms.


Salade de Crabe- Remoulade of crab and celeriac with avocado and grapefruit. You know when you’ve made a friend for life when you’ve pre-emptively discussed who was gonna eat what so you can coordinate photo taking of the alternate course! I loved my entree and had managed to attack the mound of crab and avocado before remembering I was supposed to share with Helen.


Pate en croute- Rabbit and pork terrine in pastry with pistachios and onion confiture. I was wary of Helen’s entree as usually I am not friends with terrine but surprisingly I loved this! Studded with pistachios and pretty in pink, the terrine was meaty and delicious with the sweet caramelised onion.


Magret de Canard- Roast duck breast with sweet potato fondant and sauce rouannaise. I love duck. I can’t express how much I love duck. I have dreams about eating duck. And this duck was perfect with freaking awesome crisp skin and the most tender meat evah. The sweet potato fondant was incredible and was sneakily swiped at before reluctantly swapping plates.


Selle d’agneau farci a la forestiere- Slow roasted lamb saddle with wood mushrooms, smoked potato mousseline and sauce madiera. If I thought I was reluctant at handing over my duck I reckon Helen was even more so with the lamb! It definitely was a sight to see, and even more delicious in taste. Melty soft lamb innards and encircled with deliciously fatty skin, how are you not licking the computer screen?


Vincent Gadan, executive chef at Patisse is next up to demonstrate, his cheeky grin winning all the girls hearts in the room.


Oh hai it’s just me and my mate Vincent. Just chillin.


Creme brulee a la vanille; madeleine avec creme diplomat and sabyon de fruits rouge. Oh hellooo dessert platter! Just leave that here with me. I’ll take good care of them…


Last man standing! Dessert is totally my happy place.

ChocolateSuze attended the Bastille Day lunch at La Brasserie as a guest of De Dietrich and Weber Shandwick.

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