Guillaume is back in Sydney - for four days only

Calling lovers of classic French cooking.

Star chef Guillaume Brahimi will bring his much-loved elevated bistro classics back to Sydney for four nights only this August, taking over Double Bay’s Baker Bleu from August 6-9.

For the first time in six years, Sydney diners will have the chance to revisit the dishes associated with the larger-than life chef’s cooking, from onion soup and cheese soufflé to roast chicken with tarragon jus, steak au poivre, profiteroles and lemon tart. 

Bookings open Thursday July 2, with reservations set to be available by phone only. How very old fashioned. 

“The dishes on this menu are my most highly requested bistro dishes, and are ones I love to cook,” Brahimi says. 

“I have missed cooking them for Sydney. Six years is a long time. To bring them back, in a room this intimate and with a team this passionate about what they do, is something I have been looking forward to."

The takeover will see Baker Bleu transform from neighbourhood bakery by day to intimate bistro by night.

Across the four-night residency, Brahimi will be in the kitchen, serving a four-course menu of elevated bistro classics. The press release says th menu “will bring together the signatures, favourites and generous French cooking that have defined his restaurants for more than two decades”.

Many of the dishes are featured in his recent book Plat du Tour, released in April this year. The experience will be strictly limited, with just nine tables available per service for seven sittings.

The four-course menu ($190pp) will include bread, a snack, entrée, main, dessert, petit fours and sides. 

Entrée choices include onion soup and cheese soufflé, while mains include roast chicken with tarragon jus and steak au poivre. Sides will include Paris mash, frites and green salad, with desserts including profiteroles, passion fruit soufflé and lemon tart. A tight wine list will reflect Guillaume’s personal favourites, available by the glass or bottle. 

The former Guillaume at Bennelong chef patron is currently operating his flagship Bistro Guillaume in Melbourne while continuing his role as a culinary ambassador for Crown Sydney. He concluded a 14-year run at Bistro Guillaume Perth in April.

Co-founder of Baker Bleu, Mike Russell, said: “Baker Bleu is a neighbourhood spot at heart, and there’s something special about opening it up at night and watching it transform into this intimate French style bistro experience. Guillaume has been a long-time champion of our bread, and we are so thrilled to host him. I’m looking forward to seeing the community come together around the table to enjoy our bread with some beautiful French food.”

Call 0458 400 327 from Thursday to book.