Philippe French Restaurant
Philippe Mouchel is a chef of many talents, a man of many countries, and a strong candidate for Melbourne’s favourite French chef. He has won accolades, awards, and the respect and affection of everyone who has worked with him, or eaten at any of his restaurants.
Born in Normandy, he grew up in a family where the large garden provided much of what the family cooked and ate, and where the food was always good. His father, his mother, his grandmother were all good cooks.
“From an early age, I learnt that cooking was a pleasure,” he says. “Where cooking is a pleasure, eating will be, too.”
He trained with the great Paul Bocuse, the only chef in France to have been awarded three Michelin stars for more than 40 consecutive years. He was trusted to work at the first Bocuse restaurant in Japan, where he learnt to interpret formal French cooking for Japanese tastes and learnt about Japanese food and flavours. He was executive chef at a noted Hong Kong hotel, too.
Philippe’s clear vision for the restaurant shines through in the well-crafted menu. He states, “As a French-trained chef, my cuisine is served with sauces and jus. I want the dishes to be gourmand, generous and affordable”.
In true nouveau bistro style, diners are welcomed to the space by a stunning zinc bar. The central rotisserie and charcoal oven are the stars of the kitchen with fish on the bone, roast chicken, meats and vegetables featured as signature dishes. Diners also have the option to be seated at the raw bar, an ideal position to watch the chef prepare oysters, shucked fresh to order.