C'est Bon

Gault&Millau's review

C’est Bon Chef Peter Roelfes knows how to cook French food and does not disappoint. The newly renovated restaurant is stylish, with simple but elegant wooden tables and bench booth seating giving it a busy and exciting buzz. The service is friendly, convivial and warmly Gallic. The extensive wine list is carefully chosen with a good selection by the glass. The food draws on classic French flavours and techniques with fresh local ingredients. French onion soup comes in bowl with a puff pastry crust that opens to reveal a piping hot earthy soup with a soft cheese topping. C’est Bon’s celebrated duck à l’orange is generous and hearty. The twice-cooked duck is tender and moist, with a crisp skin and a sublime Grand Marnier and orange sauce – served with sweet potato mash and red cabbage. Le Poulet is a tender chicken breast supreme, crumbed with croissant and served with tender, aromatic sweet root vegetables and a creamy barley and peppercorn sauce. This is traditional French cuisine prepared with good produce and excellent technique. PSST! There is free parking for up to 10 cars behind the restaurant.

Address

609/611 Stanley Street, Woolloongabba
4000 Brisbane

Contact

+61 7 3891 2008

Web site

Opening hours

Monday 
Tuesday  / 17:30 - 22:00
Wednesday  / 17:30 - 22:00
Thursday  / 17:30 - 22:00
Friday  / 17:30 - 22:00
Saturday  / 17:30 - 22:00
Sunday 

Team

  • Peter Roelfes,  Chef

Catégories

Французская

Show the map

Publicité

Menus

Some other adresses

e’cco bistro
Selected by Gault&Millau Selection

e’cco bistro

63 Skyring Terrace, Newstead, 4000 Brisbane

Современная Австралийская Французская Десерт Без глютена

After 22 years in the CBD, Phillip Johnson’s iconic e’cco bistro has moved to Newstead. Gert Pretorius is the Head Chef overseeing a menu divided into four categories – seafood, meats, vegetables and dessert. The fit-out is fresh, light and more open than before. You can choose to sit at the bar or at the kitchen counter overlooking the busy open kitchen, as well as at standard tables. The tables are quite close, the lighting is bright and the surfaces hard – so the space can be a little noisy when it is busy. The menu is designed to share without the traditional entree/ main format. Sugarloaf cabbage is lightly chargrilled, drizzled with miso and topped with thinly sliced daikon and pickled ginger. Two generous pieces of duck breast are pink with a crispy skin, and complemented with sweet figs, tart shaved goat cheese and a walnut sauce. Tender, juicy Schultz Farm suckling pig with a perfectly crisp crackling is served with crispy beans and a tangy chimichurri sauce. PSST! e’cco bistro offers an excellent range of desserts, including freshly baked choc chip cookies and madeleines. Reviewed for the 2019 Guide

Montrachet
Selected by Gault&Millau Selection
16.5 / 20

Montrachet

1/30 King Street, Bowen Hills, 4000 Brisbane

Без глютена Десерт Французская

A Gault&Millau Australia TOP 100 restaurant Taking over this quintessential Parisian brasserie was always going to be a challenge, however, Chef Shannon Kellam and partner Clare Wallace have successfully built upon the traditions of this iconic Brisbane French brasserie. Having moved to much larger premises in the new King Street food precinct, the fit-out remains sympathetic to the original with a large marble comptoir, gilded mirrors and leather seats. The new venue is busy, and the service is excellent. Signature dishes such as the famous crab and gruyère soufflé and the steak frites also remain, along with an exciting new French-themed menu. Gnocchi made with Dutch cream potatoes and roquefort cheese, and sautéed in caramelised onion butter with Noosa Earth mushrooms, is simply divine, with a great texture and earthy flavour. Crumbed brains served on a parsnip puree brings together crispy and soft elements in an aromatic dish. The roasted duck breast, served with baked beetroot, parsnip and root vegetable puree, has a great balance of flavours. The signature steak frites, perfectly cooked medium–rare, is a classic and well-prepared dish. PSST! Montrachet has a traditional boulangerie in Machinery Street. Reviewed for the 2019 Guide

La Cache à Vín
Selected by Gault&Millau Selection

La Cache à Vín

215 Wharf Street, Spring Hill, 4000 Brisbane

Французская Десерт Без глютена

After spending three years away from the pots and pans, Thierry Galichet (ex- Montrachet) is back, and better than ever. At La Cache à Vín, he and Head Chef Bruno Richeux focus on quintessential French bistro fare. La Cache à Vín is a classic French wine cave, with stone walls lined with bottles, wooden floors and timber furniture with leather seats. Staff in leather aprons provide friendly and attentive service. The menu features French favourites, such as foie gras, escargots and coquilles St Jacques – tender fresh scallops, grilled in the shell and finished with a tomato and coriander butter – and a fluffy soufflé à l’oignon et gruyère with a Kirsch velouté. For mains, try baked spatchcock, rack of lamb or cassoulet Toulouse – a hearty white bean casserole with confit duck leg, Toulouse sausage and smoked pork belly, delivering a timeless blend of flavours and textures. Tempting desserts and a selection of French cheeses round out the menu, along with a range of French wines. PSST! Pick up an excellent French wine to take home from their wine store. Reviewed for the 2019 Guide

Advertisements