In 1986, a tiny French bistro brought chaos, crowds and service with attitude to South Yarra. Forty years later, it’s matured into one of Melbourne’s pre-eminent restaurants, attracting the likes of Bruce Springsteen and Mick Jagger.
Geraud Fabre has run the small kitchen since the mid-’90s, flexing his culinary muscles with a specials board that’s always worth a look, alongside unimpeachable classics like steak frites.
In this episode of How It’s Made, we step inside the kitchen with Fabre to see how he cooks the perfect steak frites, France-Soir style.
📍11 Toorak Road, South Yarra