Romancing South Yarra diners with classic French character and charm is A La Bouffe, the latest venture by Chef Jacky Frenot – a true industry veteran with a career spanning nearly 50 years. Staff fluent in French add to the appeal of this quaint corner restaurant, a local echo of a Parisian brasserie. A lunch menu offers simple, rustic Gallic fare as in mussel soup or oven baked salmon with crispy potatoes, while dinner features traditional dishes such as snails in garlic and fennel butter to start, followed by ‘Canard a La Bouffe’ – roasted half duck resting on mash and spinach served with an orange, sour cherry and Cointreau sauce. Dessert is a must; among the decadent options, perhaps indulge in mouth-watering apple, rhubarb and blueberry crumble with a praline ice-cream.
