Home' Scoop : Scoop 53 Spring 2010 Contents Simply Seafood
15 Johnson Parade, Mosman Park
Telephone 9383 3388
Whether you want an intimate table for two
or an event to entertain 200, we are
dedicated to making your experience truly
memorable. Dine at Mosmans Monday to
Sunday and enjoy stunning views of the
Swan River from every table.
CHEZ PIERRE | Nedlands
What’s not to love about well cooked French cuisine?
It’s all silky and buttery and sautéed and flambéed
and, hopefully, served to you by someone with
a velvety accent. Mmmm. For a long time we’ve
enjoyed the offerings of Jean Daniel Ichallalene, first
at Pierre’s Garden Restaurant in West Perth, then the
Jolly Frog in Mandurah. For the past three years, his
son, the gracious Pierre, has owned and run Chez
Pierre on Stirling Highway. Service is efficient in that
elegant, European way, courses are well-spaced and
– even on this very busy night – glasses are filled,
napkins folded and tablecloths de-crumbed.
The bread, served with French butter, is fabulous.
The dough is flown in frozen from France, then
proved and baked on site. An amuse bouche of
peppery cream of fennel soup is long on the palate.
The foie gras, always done differently, is a slab
of slinky liver on a buttery pastry round with
just-caramelised shallots and berries. Sweet, tangy
and decadent. A Cajun-spiced prawn salad comes
with a mound of cous cous and avocado slivers. It’s
fresh and simple in a seventies-meets-noughties way.
My mother has always loved escargots and the six
garlicky, herby little molluscs didn’t disappoint.
For the main, try their signature dish, canard
à l’orange, $42. This dish can end up dry, or even
worse, watery. Not here. Served at the table, the
reduction sauce is poured over the bird. The orange
gives it a tangy sweetness, which the vinegar and
shallots balance out. It has the full approval of my
duck-loving husband. Fillet of beef with herby mash
(which could have been a little less dense) and sweet
shallots is delicious. Three people ordered it and all
asked for it cooked differently – no problem. The
mains are generous and come with a selection
Leave room for the crepes suzettes. Cooked
at the table, this sort of culinary theatre is a treat
these days. Sugar is caramelised in the traditional
brass-handled, stainless-steel lined pan, Grand
Marnier goes in, butter is added and then wafer-thin
crepes. Cognac is flambéed and the burning liquid
poured over the crepes on your plate. Strawberries
and vanilla-bean ice cream finish it all off.
The wine list is impressive but, if you’d rather
bring a special bottle, Tuesday to Thursdays is BYO.
OPEN Wednesday - Friday (lunch), Tuesday - Saturday
(dinner). 131 Stirling Hwy, Nedlands, (08) 9386 5886.
Chez Pierre is elegant yet relaxed.
INSET Canard à l’orange.
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