Wednesday, January 7, 2015

Bistro Guillaume, Southbank MELB

To say that I am obsessed with French desserts is an understatement. The last time I have been to France was when I was probably 6 or 7 years old and at that age, all I wanted to do was run around and play hide and seek. Fast forward time, my appreciation for dainty French bites bloomed and without a doubt, going there would be on my bucket list.

But seeing that France is a zillion miles away, the next best thing would be to inhale as much French inspired goodness that I can get here. Macarons and croissants, big ticks for those! And so, perhaps I should start exploring the savoury part of France instead?:)

Conveniently located in the casino, we decided to try this place out as the prices look decent and for a special event, why not?

Tuna nicoise ~ I have came across this term a few times whilst reading up about France but never did have the opportunity to try it out myself. Found it refreshing and light, paired well with the smear of olive spread at the bottom for an added salty component.

Chargrilled king salmon, confit of leek and fennel, olive tapenade and lemon vinaigrette ~

Beef daube ~ aka beef cheek in red wine jus. The robust alcoholic content of the jus was pretty evident even with the smallest drop of it but it did compliment the earthy flavour of the beef.

Leg of duck confit with peas, shallot and lardons ~ duck flesh was so soft and tears away from the bone so easily. I am not a big fan of peas but couldn't resist it's freshness against the smoked lardon taste. Quite a light main to enjoy with a glass of white wine:)

Raspberry macaron ~ upon reading the dessert menu I queried if this would be at least decently sized so that it would reflect the price that I am paying for it. Thankfully, it was good. I am sure there are other places that serves up better macarons but nevertheless, the pleasure of sinking my teeth into a large macaron is irreplaceable:) Raspberry coulis was not too tart nor sweet and yes, they did use fresh raspberries in the macaron.

Passionfruit creme brulee ~ this one is for the people who love sour desserts. Ok, it's not exactly unbearably sour. I just like my desserts sweet haha. Creme brulee had a smooth texture and the passionfruit flavour covered the egg-y taste of it brilliantly.

 Chocolate fondant with vanilla bean ice cream and voilet tuile ~ Fondat was gooey on the inside and cake like on the outside. Salty, sweet and bitter collided on this plate and I think, this is definitely a winning combination:) A must try if you love chocolate and warm types of dessert!:)

Bistro Guillaume on Urbanspoon

No comments: