352 courses including a glass of wineThurs to Sat, except public holiday long weekends Vaild.
April September 2014 2 courses including a glass of wineThurs to Sat, except public holiday long weekends Vaild.
April September 2014 Unpretentious and French.
Not exactlywords that go together like steak andb arnaise, or confit and duck.
It s just one of the many pleasant surprises to be found at Le Bouchon, Balnarring s newest local.
Growing up in the South West of The desserts are a must and the cr me brulee andFrance before moving to the UK to chocolate mousse are the standouts.
start his career in hospitality, Stephane s passion for wine is on full display with Stephane found his way to a list of aperitifs, whites, reds, and digestives that Melbourne and renowned bistro have been hand picked to suit the menu.
BYO is France-Soir in South Yarra.
happily accepted Tuesdays and Wednesdays.
- See Taking up an opportunity to manage you at the local Salix Restaurant at Willow Creek Vineyard in Merrick s North, he Le Bouchon is open Tuesday to Saturday for dinner and moved to the Mornington Peninsula Thursday to Saturday for lunch with his family and has become and of course on Bastille Day - 14th of July.
firmly entrenched in the Mornington Peninsula food and wine scene.
Open Sunday for Easter, But I ve always wanted to bring this Mother s Day, Queens Birthday Weekends 03 5983 2012 10 Russell Street, Balnarring 3926 For bookings, catering and function enquiries please phone or email info lebouchon.com.au www.lebouchon.com.au www.visitor.com.au 69 Balnarring s FRENCH QUARTER Serving simple, classic French cuisine, ownerStephane Saleres has created a casual bistroenvironment that is right at home on the Peninsula.
Le Bouchon has a double meaning, explainsStephane.
The literal translation in French is a wine cork , but it s also a style of restaurant from the Burgundy region in France that serves simple, traditional and generous dishes.
style of French eating to my own family and friendsin Australia...
so I ve created an environment where people feel relaxed.
Where customers can come for an easy night out with the family, or settle in and experience the full French eating and drinkingexperience, Stephane said.
Perfectly complementing Le Bouchon s warm and inviting front of house is the outstandinglevel of quality delivered by Head ChefDavid Jean Pierre Walford.
Trained at the prestigious French Culinaire Academy in the United Kingdom, Dave hasextensive experience with stints at Cecconi s in Southbank, Salix in Merricks north and Sorrento s highly rated Itali.co.
Together, Stephane and Dave have developed a menu that will impress even themost ardent of Francophiles.
Entr e shared platters of seafood and cured meats, pates, terrines and crusty bread with French butter isthe perfect starting point.
From there it s on to the mains, ranging from chargrilled beef with fries and choice of sauce b arnaise please , to slow cooked pork belly withceleriac puree and of course, confit duck.
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