Guillaume Brahimi celebrates classical French techniques and flavours at Bistro Guillaume. He trained under Joël Robuchon in Paris before moving to Australia in the 1990s, opening his first Bistro Guillaume at Melbourne’s Crown Complex and his second here at Crown Perth. The crisp white and green decor is elegant and timeless. Theatrical fabric pendent lights add a special touch to the dining room.
The well-thought-out menu has plenty of variety to keep Francophiles happy! Escargot en persillade is a superb entree served in a cast-iron dish. A dozen tasty little snails are delicately flavoured with a parsley and garlic sauce that does not overpower the snail meat. Leg of duck confit with peas, speck and shallot is a generous main course that is sheer perfection on the plate. The duck is beautifully cooked, and it is well complemented by the smoky pork.
PSST! Chef Brahimi has several of his cookbooks for sale at the restaurant – so why not treat yourself?