Baroque opens in Sydney
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09 Nov 09 (TravMedia.com): Baroque Bistro Patisserie (Baroque) opens it’s doors this week to an already eager patronage from the popular Franco-Australian Charkos family’s La Renaissance shopfront.
Baroque is in a prime position @ 88 George Street on the corner of George and Hickson Road - stage central for the weekend Rocks Markets and opposite Ken Done’s gallery, with views stretching from the Opera House to the Harbour Bridge
Baroque has a large open plan purpose built pastry and cuisine kitchen, a retail area and a 100 seat bistro and bar with both indoor and outdoor dining areas. The atmosphere is relaxed, the menu affordable (www.baroquebistro.com.au)
Bar and counters in stunning rose copper, chrome pendant lights and hand crafted Italian seating are design features. The unique industrial style interiors from restaurant expert architects and designers Dale Jones-Evans compliment the raw heritage of the 19th century building.
The Charkos’ have appointed Yann Fontaine as Chef de Cuisine at Baroque. He has been working with the Charkos brothers, Christophe and Olivier, for the past month on menus.
Fontaine arrived in Sydney from France in 2002, working initially as Chef de Partie for Peter Gilmour at Quay for 2 years before he was appointed Sous Chef at Bilson’s, working with Executive Chef Tony Bilson and Chef de Cuisine Manu Fieldel in 05/06. He has recently returned from working in Perth, his wife’s home town.
Prior to arriving in Sydney, Fontaine trained initially with Group Paul Bocuse in Lyon 96-97 achieving Commis de Cuisine with Le Sud and L’Est, Then to the Group Bernard L’Oiseaux at the 3 star Michelin Cote d’Or in Saeulieus (Demi Chef de Partie) and to the Paris showcase Tante Louise (Chef de Partie).
Head Pastry Chef is Pierre Gobert recruited by the Charkos family in 2008. He has been the creative force behind the delicious and ever expanding range of macarons at La Renaissance. He has been promoted to head the team of patissiers at Baroque. The shop front at La Renaissance remains and his mouth watering treats are available from both properties
Gobert graduated from the fine Pastry School: Les Compagnons du Devoir in France in 1999. He then worked as Pastry Chef in a variety of Patisseries including Caf
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