Chef and restaurateur Philippe Mouchel will open his new restaurant Philippe on Thursday June 23, in a Melbourne laneway site just off the Paris end of Collins Street.

“As a French-trained chef, my cuisine is served with sauces and jus. I want the dishes to be gourmand, generous and affordable,” said Mouchel.

The menu will include dishes such as quail and foie gras parfait, fruit compote with toasted brioche; chestnut veloute, mushroom emulsion and king mushroom crisp; chicken breast rotisserie and thigh cooked two ways, natural jus, potatoes and aubergine and citrus, almond blac manger, speculos.

Mouchel engaged Crosier Scott Architects to create an industrial chic look with European twist. Restricted by heritage overlay, the team worked to develop a verdant wall and transform the entrance bar to zinc, with black steel framed shelving softened by backlit slate panels. A stencilled concrete floor completes the look with pavement glass-block skylights allowing for rays of natural light.

In true nouveau bistrot style the zinc bar doubles as a charcuterie and oysters station. Diners can also choose to eat at the kitchen, stools peeking in on the action.

Philippe’s chef is Michelin star trained chef, AurelienGransagne from Marc Meneau, at L'esperance and Serge Viera. Front of house includes Tim Sawyer, whose 25 years of experience includes time at Paul Bocuse where he first met Mouchel, and Pierre Coffin who has worked internationally at Terroir Parisien, a chef bistrot in Paris, and New York’s upper east side establishment, LeBilboquet.

The wine list showcases premium wines by the glass such as NV Krug ‘Grande cuvee’ Reims champagne, bottles of red wine including the Domaine Seguin-Manuel savigny les beaune godeaux Burgundy and popular white wine Marc Bredif “classic” Vouvray Loire valley.

Philippe is open Monday to Wednesday 12pm–3pm and 5pm–10pm; Thursdays 12pm–3pm and 5pm–11pm; Fridays 12pm–3pm and 5pm–midnight and Saturdays 5pm–midnight.




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