Door to fine French

Western Suburbs Weekly - - Food - with Belinda Cipri­ano

FINE French food with five-star ser­vice is how Ned­lands restau­rant Chez Pierre de­scribes it­self, and I’d have to agree.

Opened in 2007 with chef and owner Pierre Ichal­la­lene at the helm, it has def­i­nitely brought the crème de la crème of French cui­sine to a bustling Stir­ling High­way.

With a range of menus in­clud­ing a la carte, themed and de­gus­ta­tion, Ichal­la­lene and his tal­ented team work with the fresh­est and finest sea­sonal lo­cal pro­duce, while also sourc­ing prod­ucts di­rect from France.

Din­ing from the Busi­ness Lunch menu, which of­fers din­ers two op­tions in­clud­ing the two course (with choice) for $40 or three course (with choice) for $45 there were a range of French favourites to choose from.

The light yet cheek­ily in­dul­gent Pate Mai­son was the ideal way to start.

Pre­pared in house chicken liver, pep­per­corn and co­gnac pate, served with pork ril­lettes, pick­led French gherkins, spiced cran­berry chut­ney, caramelised white wine onions and toasted brioche ($19.50), it was good.

I have to ad­mit I’m not the big­gest pate fan but Chez Pierre does it so well.

And what the French do bril­liantly is give you a taste of the good stuff but only spar­ingly, al­low­ing you to enjoy the richer and heav­ier dishes later on.

Which brings me to the Joue De Boeuf a la Bour­guignonne.

I first tried this in Paris years ago and I’ve been hard pressed to find one that quite lives up to it, but Chez Pierre comes pretty close.

Ten­der beef cheek, slowly braised in red wine and served with lar­dons, caramelised shal­lots, mush­rooms and fin­ished with a rich red wine sauce ($36.50), it is the per­fect win­ter warmer.

Tear­ing with ev­ery fork­ful and with the loveli­est jus, I en­joyed ev­ery bite, even wip­ing the bowl clean with their freshly baked baguette ($4.50).

Hav­ing stud­ied at the Cor­don Bleu in France and with par­ents who have run some of Perth’s best restau­rants, Ichal­la­lene knows his stuff and from this ex­pe­ri­ence it’s clear Chez Pierre c’est si bon.

Af­ter Pate Mai­son for starters (above) it was on to the Joue De Boeuf a la Bour­guignonne (top).

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