Favourite Dishes

Favourite Dishes

Inspired by his fondest memories of food growing up in France, Guillaume Brahimi translates these experiences to plate in signature dishes on the menu at Bistro Guillaume. Over the years, these dishes have evolved or become archives on the menu, however in honour of Bistro Guillaume’s 10th birthday, old favourites will see a resurgence for a limited time through an exceptional set menu experience.
We sat down with Guillaume to discuss these dishes and their significance to him, giving insight into what diners can expect during this curated culinary offering available from 5 May – 30 June.

Paris Mash

This dish was inspired by the mash at Joel Robuchon’s 3 Michelin starred Jamin where Guillaume worked for four years. In what has since become a staple on the menu at Bistro Guillaume, Paris Mash is served year-round and contains 3 ingredients – desiree potatoes (supplied from either Queensland or Tasmania – depending on the season!), cold unsalted butter and hot milk.
Although the ingredients may be simple, the process is not – a meticulous craft that involves peeling the potatoes as quickly as possible after they are boiled to avoid the starches from developing and resulting in a ‘glue like’ mash. Once peeled, they are mashed through a food mill and dried to remove all moisture. The hot milk and cold butter is then added to keep the mash creamy and light, and then passed through a fine sieve to perfect its consistency. This dish is one of the first things chefs learn when they start at Bistro Guillaume.

Steak Tartare

Traditionally, raw beef is run through a mincer. At Bistro Guillaume, the art of tartare is a careful technique - where beef is served ‘au couteau’ which translates to ‘cut with a knife’. With beef at the hero of this dish, it is imperative that it is sourced with care and can be traced back to the producer.

​Made to order, this dish is served with traditionally French condiments – shallot, cornichon, capers, mustard, tabasco, tomato ketchup and Worcestershire sauce. It is then garnished with ‘pommes gaufrettes’, which sees potatoes sliced thinly on a waffle attachment on a mandolin and deep fried until crispy. A dish so delicious, you can opt for main or entrée.

Onion Soup

This rustic-style soup was invented by King Louis XIV and can be found at bistros across France. Although many variations exist, Bistro Guillame’s is produced in a long, slow cooking process which extracts the sweetness of the onion – the key to this soup’s success.  
Onions are thinly sliced and caramelised, then deglazed with tawny port and white wine. Veal jus is then added, along with bay leaf, garlic and thyme. It is cooked for about an hour until thick and rich, and then adorned with Gruyere cheese, croutons and a liaison (a combination of egg yolks and thickened cream).

Although this dish is normally reserved for autumn and winter menus, it features on set menus and occasionally menu du jour specials, and of course, this Return of the Favourites experience.

Steak Frites

Perhaps one of the most quintessentially French dishes in existence, steak frites has been one of the most popular menu items at Bistro Guillaume since opening day. During a busy week the restaurant can serve as many 300 portions.
A Grainge signature marble score 3+ grain-fed striploin is provided by Sydney-based meat supplier Peter Andrews, whom delivers this mouthwatering cut of meat to all 3 Guillaume bistros. Served alongside shoestring pomme frites, the decadent touch of this main has to be the béarnaise sauce. This traditionally French sauce is made over bain-marie with clarified butter, tarragon, egg yolks and white wine vinegar which provides acidity - cutting through the fat marbling in the meat.

Lemon Tart

This is Guillaume’s favourite dessert, and has been ever since he was a child. Every birthday, there was never a question as to what cake he would like – it was always a lemon tart.

Baked on a daily basis, this is the pastry chef’s first and most important job of the day.
Sweet pastry is crafted in house using almond meal, plain flour and vanilla beans. The pastry is then weaved into a baking ring and blind baked. When golden brown, a smooth a rich lemon custard is poured into the shell and baked until just set. It is then left to cool at room temperature and portioned to order. It is served with a small quenelle of crème fraiche to cut through the richness of the custard.
It is a simple dessert, but one that takes time to perfect. When a new pastry chef joins the team this is one of the first tasks they will learn how to do, as it will become part of their daily repertoire.
Taste buds tingling to experience these dishes in person? Be sure to reserve your spot at Bistro Guillaume for this set menu experience in celebration of 10 years along the Yarra.
Reservations are highly recommended, please call 03 9292 5777.