Towering French Chef François Perego has leapfrogged back and forth between Dijon and Sydney over the years, having his own establishments in both countries, bringing French cuisine to Australia and France.
The decorations and furnishings throughout Brasserie l’Entrecôte have been chosen for their symbolic importance to the French.
Brasserie L’Entrecôte is inspired by Le Relais de l’Entrecôte, made famous by serving one main option of steak frites. The menu is divided into hors d’oeuvres, plats principaux, steak frites, accompaniments and plats du jour. If the free-range duck supreme with house-made gnocchi and cherry sauce is on the menu, it is a definite must-try. Guillotine-like in its cooking execution, the meat is succulent and pink, while the cherry sauce cleverly coats the bird with richness and class. Accompanying the meat is a house-made gnocchi in a creamy sauce that is flawless in every aspect. Dessert options are plentiful, with the île flottante – floating meringue in custard – being a memorable experience.
PSST! The China dinnerware used is typical of French country style. The Gien collection was founded by Englishman Thomas Hall in 1821.