French-born pastry chef Pierrick Boyer has opened his first solo eatery, a self-titled café patisserie in Prahran, Melbourne.

Formerly of Le Petit Gateau, Boyer’s new venue combines a fine French patisserie with a modern Melbourne-style brunch café.

Pierrick Boyer Café & Patisserie will serve an extensive range of sweets, which are all made in house, including tarts, croissants and cakes. Boyer’s personal favourite is the PB passionfruit brownie made with a brownie base, crunchy praline, passionfruit custard, chocolate mousse and ganache.

Head chef Bradley Pearce, who has trained under George Calombaris, will deliver a savoury menu with a twist. Highlights include a brioche-wrapped breakfast burger, chilli and crab scrambled eggs and eggs benedict with smoked ham hock.

Boyer and Pearce have made an effort to cater to a broad range dietary needs, offering vegetarian, vegan, gluten-free and nut-free menu options.

The 70-seat café patisserie features two kitchens designated for the sweet and savoury menus, as well as a separate educational kitchen for cooking classes hosted by Boyer.

“The intention was to create a venue for people to escape the hustle and bustle, indulge and relax and I think we have executed that really well,” says Boyer.

“With a comprehensive kitchen for both savoury and sweet, we aim to produce wholesome and exemplary food experiences in a beautiful atmosphere.”

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