Photo: Julian Kingma / Styling: Maxwell Adey
For four decades, Melbourne locals have flocked to France-Soir for steak frites, moules marinière and the enduring charm of a true French bistro. Opened in 1986, the beloved South Yarra institution remains as lively today as ever: packed dining rooms, handwritten specials scrawled across mirrors, a 4500-bottle wine list and black-and-white-clad waiters weaving through the floor in an unmistakably Parisian fashion.
Chef Géraud Fabre, who grew up in Gascony in south-west France, has led the kitchen since 2000, bringing a deep reverence for rich, generous cooking and seasonal produce. The recipes in this collection capture just a taste of the ever-expanding France-Soir repertoire, designed for luxurious late-night suppers. Plus, we’ve thrown in the renowned omelette au fromage for the morning after.
France-Soir’s omelette au fromage
France-Soir’s moules marinière: Mussels in white wine and cream
France-Soir’s casserole de lapin de provençale: Rabbit casserole with mustard sauce
France-Soir’s cassolette de Saint-Jacques au safran: Scallops in saffron sauce
France-Soir’s roast halved chicken with jus and potato frites
France-Soir’s Quenelles de Perche sauce Crevette: Baked sea perch dumplings in bisque
France-Soir’s steak frites with sauce béarnaise
France-Soir’s petits pois aux lardons
France-Soir’s duck à l’orange
France-Soir’s Onglet À l’échalote: Hanger steak with eschallots
France-Soir’s crème caramel
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