Say bonjour to the best French restaurants in Brisbane

From classics such as double-baked souffles, steak frites and bouillabaisse, to more contemporary tasting menus and to-die-for desserts, when it comes French fare Brisbane diners are spoiled for choice. Key to these eateries is the embrace of locally sourced ingredients, a loyal following among local diners, and always attentive service. France might be a painfully long haul flight away, but you can afford to go there every week if you live in Brisbane.

by delicious. team

delicious. team

Jan 04, 2023

Dan Arnold, Fortitude Valley

Dan Arnold.

Credit: Supplied

After seven years working in Michelin-star restaurants in France, Dan Arnold returned to Fortitude Valley to open his own venture. Guests at the 45-seat dining room choosing from three ($100) or five ($150) course menus or a chef’s selection ($200). Word has spread of his exemplary classical, technique-driven, flavour-first line-up of dishes (maybe an entree of The Falls Farm carrot with a lemongrass and ginger emulsion, a main course of fallow deer served two ways and a dessert of the most delicate chocolate cigars filled with Jerusalem artichoke and hazelnut) and there’s nothing else like it around. The five-course option might add coral trout and wagyu brisket courses. Service is on the ball and the wine list broad. 959 Ann St, Fortitude Valley; restaurantdanarnold.com

Montrachet

For a complete, up-market French bistro dining experience look no further than Montrachet in Bowen Hills where the attention to detail, quality of cooking, level of service and French-accented wine list are noteworthy. On offer is an a la carte menu of classics for dinner Tuesday to Thursday (with a choice of five options for entrees and mains for $85pp for two courses and $100 for three), or a five-course chef’s menu of some of these classics for $135. Lovers of French onion soup, the peerless double-baked souffle with crabmeat and gruyere, steak frites, bouillabaisse, or perhaps a lovely rum baba to finish, look no further. But on Friday and Saturday nights there’s just a six-course, $165 tasting menu that moves into new territory with dishes such as tartare of champagne lobster; rabbit loin wrapped in smoked pork cheek, as well as slow-roasted Black Angus fillet. 1/30 King St, Bowen Hills; montrachet.com.au.

C'est Bon

Chef Andy Ashby offers a winsome line-up of bites such as tiny eclairs filled with cognac-laced duck liver pate and a hint of plum, lobster thermidor vol-au-vents and little marjoram and heirloom tomato tarts, all begging to be matched with a glass from the French-heavy wine list. The small plates section includes pig’s head and pistachio terrine, sweet corn brulee, and Parisienne gnocchi. Most of the large plates aren’t that large but presentation is spot-on, with spring lamb dressed up for the occasion with a jus poured on at the table, while the pork from Schultz’s farm on the Darling Downs is enlivened with carrot, mustard and caraway in a nicely balanced array of flavours. Service covers the bases with a smile. 609 Stanley St, Woolloongabba; cestbon.com.au.

Bisou Bisou

On the ground floor of Hotel X in Fortitude Valley, the menu here works its way through oysters and caviar to entrees such as steak tartare, sharing dishes of entrecote and Murray cod, well-priced mains including confit duck leg or artichoke boudin, and sides such as gem lettuce with Puy lentils and roasted grapes or french fries. A winter warming starter of baked goat’s cheese beneath a golden dome of filo pastry on a bed of eggplant, raisins and pistachio appeals, or a cooler option is a thin tart shell filled with a generous amount of chicken liver parfait topped with diced grilled stone fruit and beetroot, peas and a soft strip of jambon. Mains are generously portioned, such as the tender, moist rotisserie chicken breast surrounded by sweet corn and brioche soubise, or there’s slow-cooked treacle-glazed blade of beef. Service is relaxed and attentive and Bisou Bisou has settled in well, finding a good balance between quality and value. 458 Brunswick St, Ground Floor, Hotel X, Fortitude Valley; bisou-bisou.com.au.

La Cache a Vin

This Spring Hill venue has a rustic ambience that merges perfectly with chef/owner Thierry Galichet’s substantial menu of Lyonnaise-inspired dishes. An onion and gruyere souffle is surrounded by a moat of kirsch veloute for a richly warming opener or opt for grilled scallops in truffle butter, pate or perhaps snails in cream sauce in puff pastry vol-au-vents. The main event could be grilled fish with fennel and prawn risotto and beurre blanc, duck cassoulet or a perfectly cooked eye fillet with a choice of sauce, house-made frites and salad. The place is generally full to the rafters, with experienced wait staff working hard and efficiently, while the exclusively French wine list is broad. 215 Wharf St, Spring Hill; lacacheavin.com.au.

Fresh ideas

Yotam Ottolenghi's sunset pavlova with orange syrup

(5)

Serves 8

You can never go wrong with a pav. But you’ve also never had one quite like Yotam Ottolenghi’s. It’s guaranteed to please – and surprise – everyone. What you need to know before you start Begin this recipe the night before to allow the meringue base to cool completely. You’ll also need a stand mixer fitted with the whisk attachment and uninterrupted access to an oven overnight. If you don’t have a stand mixer, feel free to use electric beaters or even a whisk for an arm workout. You’ll also need some basic cooking equipment like a baking tray, spatula, saucepan, a mandoline to shave the fruit (or a sharp knife) and mixing bowls. Why is this the best sunset pavlova with orange syrup recipe? Crunchy meringue with pillowy interiors, luscious cardamom cream, beautiful fresh Aussie summer fruit and sweet and vibrant syrup come together to create the perfect centrepiece for your Christmas feast or family barbecue. Created by famed chef and restaurateur Yotam Ottolenghi, you’ll love the chewy-marshmallow base of the meringue, the sweet and spicy aromatic cardamom-spiked whipped cream that pairs beautifully with in-season stone fruit, and the sweet and sticky rosemary-infused orange syrup. While it looks mighty impressive, don’t let that daunt you – once you nail the basics, it’s simple to recreate at home, and you’re free to make your own tweaks like adding cherries or fresh basil leaves. Why do you make pavlova the day before? Starting your pavlova recipe the day before you’re ready to serve allows the base to cool completely after it has baked. This slow cooling process prevents it from cracking too much – but don’t fret if it does! The imperfections of a cracked pavlova can easily be hidden with a dollop of cream, and this will in no way affect the overall final taste of the dish. What ingredients you’ll need Egg whites: Egg whites form the base of the meringue. For this 8-person pavlova, you’ll need roughly 6-7 large eggs at room temperature. Caster sugar: Caster sugar dissolves easily into the egg whites, helping to create a smooth, glossy texture and adding a touch of sweetness. It’s also used in the orange syrup and cardamom cream. Cornflour: Cornflour is added to the meringue to give the pavlova its characteristic soft, marshmallow-like interior. Apple cider vinegar: Vinegar helps to stabilise the egg whites and strengthens the meringue, ensuring it holds its shape during baking, and adds acidity and brightness to the rosemary syrup. Orange juice: Orange juice forms the base of the syrup. It provides a fresh, tangy sweetness that balances the richness of the pavlova. Rosemary: Fresh rosemary infuses the syrup with a subtle, aromatic herbal note. Lemon juice: Lemon brightens the syrup and helps to cut through the sweetness of the pavlova and orange juice. Thickened cream: Thickened cream adds a rich, velvety texture to the cardamom cream. Mascarpone: Mascarpone contributes a creamy, slightly tangy flavour that enhances the richness of the whipped cream. Cardamom pods: Crushed cardamom pods release their aromatic, spicy-sweet flavour, infusing the cream with warm notes. Nectarines: Nectarines add a juicy, fragrant sweetness with a hint of tartness to the finished dish. Yellow or red plums: Choose yellow or red plums for their burst of fruity flavour to help balance the sweetness of the pavlova. Green grapes: Grapes add a crisp, refreshing sweetness and a slight tartness to the dish. Passionfruit: Passionfruit brings a tangy-sweet flavour, adding to the summer tropical flair of the pavlova. What are the secrets of pavlova? There are a few tips and tricks you can follow to nail the perfect pavlova: If you can, avoid making your pavlova on a humid day. This can cause your meringue to absorb the moisture in the air, turning it soft and sticky Use fresh, room-temperature eggs for your meringue to create a more stable and lighter base. Don’t forget the cornflour and vinegar to stabilise the egg whites and prevent the pavlova from ‘weeping’ – a term used to describe the liquid that leaks from a pav. It’s also very important that you ensure that you have fully dissolved the sugar when whisking, or your pav will weep. Check by rubbing the egg white mixture between your fingers, and whisk until you cannot feel any granules of sugar. Take the time to cool the meringue base completely. This will prevent too much cracking. How to store leftover pavlova A dressed pavlova is best enjoyed on the day, as the crispness of the meringue will soften over time once toppings have been added. If you do have leftovers, store them wrapped in plastic or in an airtight container in the fridge and consume within 2-3 days. You may notice the base isn’t as crispy as it once was, and leftover pav can look a bit messy, but it's still super delicious. Try serving it in individual glasses, Eton mess-style, topped up with fresh fruit. How to serve Ottolenghi’s sunset pavlova with orange syrup Serve this showstopping pavlova on a platter at the centre of the dinner table after your main course of Christmas turkey, ham and sides. When you’re ready to plate up, top the meringue with a dollop of cream and spread it across the base, hiding any cracks (if any) and leaving a 2.5cm border around the edges. Gently place the fruit on top of the cream and pour over the syrup (removing the rosemary sprigs first). Feel free to dress it in the kitchen, or bring some theatrics to your dinner table by decorating in front of your guests. When it’s time to dig in, serve onto individual plates with dessert forks. If you love Yotam Ottolenghi’s sunset pavlova with orange syrup recipe, try this For more fresh and fruity summer desserts, try our favourites: Summer prosecco jelly Lemon and lime tart Passionfruit cheesecake slice

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Yotam Ottolenghi's sunset pavlova with orange syrup

(5)

Serves 8

View recipe

Grapes

Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.

E'cco Bistro

Since 1995, this eatery’s heavily accoladed chef-owner Philip Johnson has set the standard for refined fare in Queensland’s capital, in his open-plan kitchen where flavour pairings may be classic, but never cliched. A focused, friendly staff member delivers well-presented and satisfying dishes to the table, beginning with petite yet powerful Queensland barramundi croquettes followed by crowd-pleasing gnocchi with truffle sauce and a golden parmesan crisp. Larger plates feature robust Tasmanian lamb served alongside eggplant, radicchio and seaweed, and a wagyu rump with butternut pumpkin, walnut, and whisky jus. Side orders (here’s where sharing might be permitted), include smoked carrots with hummus and dukkah, and charred broccolini served with shallots and a peanut dressing. There are also elegant yet simple desserts, say, excitingly indulgent dark chocolate mousse. Shop 8/63 Skyring Terrace, Newstead; eccobistro.com.au.

Herves

Caviar, foie gras and truffles are on hand to luxe up the confident renditions of French bistro favourites at this newcomer in inner-northern Albion. Herve’s menu begins with puffed potato topped with caviar, cheesy choux pastry balls, baked Flinders Island scallops or duck and foie gras pate. The main course line-up boasts a cold seafood platter and options such as Moreton Bay bug or Murray cod; succulent pork with native spices, roast pumpkin, lentil and pomegranate jus; perhaps a perfectly cooked Black Angus tenderloin or a 1kg wagyu T-bone. A standout is the ravioli of western rock lobster, with caviar an optional extra. The wine list is global, offering a broad array of price points. Level 1, Craft’d Grounds, 31-37 Collingwood St, Albion; hervesrestaurantbar.com.au.

La Belle Vie

Tradition is key at this bistro and bar in Bardon in Brisbane’s inner-west where diners could begin with foie gras, escargots or Saint-Jacques scallops, before moving on to perhaps lamb rack with Mediterranean herbs or quail with rougaille-style sauce, choosing from one of five French cheeses or maybe finishing with crème brulee. Alternatively diners could opt for the likes of baked New Zealand mussels in garlic butter topped with breadcrumbs or zucchini flowers filled with goat cheese, before moving on to hanger steak with red wine jus, confit shallot, truss tomatoes and French fries or duck breast with honey and spice sauce, mushrooms and roast chat potatoes. Desserts include lemon and meringue tart or perhaps a dark chocolate dome with a raspberry heart. 60 MacGregor Tce, Bardon; labellevie.com.au.