Pierrick Boyer Café Patisserie – MELBOURNE
Review by Celeste Iuliano
Images Courtesy of Pierrick Boyer Café Patisserie and Thomas Bindley
Pierrick Boyer has made a name for himself as a master of pastry, but did you know that he can dish up a mean brunch as well?
The ex-Le Petit Gateau chef has just launched his first solo venture, the Pierrick Boyer Café Patisserie in Prahran. Appealing to sweet and savoury lovers alike, and offering a ‘broad range of vegetarian, vegan, gluten-free and nut-free menu options’, the space is divided between the display of beautiful desserts and the dining area where you can order brunch staples done right.
The café menu, created in collaboration with Head Chef Bradley Pearce, is cheekily split between the Naughty and the Nice. While healthier options like the Coconut & Black Chia Porridge and the Ancient Grain Salad are tempting, I find it hard to turn down a classic big breakfast. Aptly named ‘The Big Deal’, the PB version comes loaded with bacon, chorizo, two deliciously salty eggs, kale, tangy pickled cabbage, and a surprisingly sweet roasted tomato on sourdough. The sheer variety on flavour on the plate is what sets this bad boy apart – every single item has been given special attention and its own twist. Another must try is the Soft Shell Chilli Crab Scram – a bit of a mouthful to say, but a tasty mouthful to eat. The fried soft shell crab is appetising, served with perfectly scrambled eggs, a zesty seasoning of charred lime, umami Dukkah, coriander, mint, and chilli. It’s all about the special touches here, so if you want to give your dish a little extra kick, you’re welcome to ask for more chilli!
When it comes down to the desserts, many of Pierrick’s classics are on offer, including his signature PB Passion Brownie. However, the most eye-catching cake is the Tiffany Charlotte. Coated in a classic Tiffany blue glaze, it’s filled with light chocolate mousse and blueberry. If you’re like me and you enjoy a coffee with your cake, I suggest trying the cappuccino which is served with real chocolate shavings (it’s those special touches again!)
For budding chefs and those hungry for more, the café has an educational kitchen where you can enjoy cooking classes with Pierrick himself. I was feeling pretty relaxed after The Big Deal, so for now I’ve decided to leave it to the expert!
Pierrick Boyer Café Patisserie
31 Izett Street
Phone: +61 3 9510 6868
*Open weekdays 7:30am to 4:00pm and weekends 8:00am to 4:00pm
*Additional Information Courtesy of: pierrickboyer.com.au / Paper Mill Media – Brittannie Edwards
**Executive Pastry Chef, Pierrick Boyer, has a wealth of international experience, gained in many of the world’s most prestigious venues, and has worked alongside some of the most internationally renowned chefs including Alain Ducasse, Christophe Michalak, Pierre Marcolini and Stephane Leroux.
Pierrick Boyer Café Patisserie is a celebration of Boyer’s life’s work, with his new venture fusing the delicacy of fine French patisseries with the indulgence of a modern-Melburnian brunching destination.
The Australia Times News
Editor GOURMET – Food/Wine/Events
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Read on for additional information on catering to all dietary requirements, venue interior etc…
Executive Pastry Chef Pierrick Boyer and Head Chef Bradley Pearce have collectively curated the sweet and savoury menu to include a broad range of vegetarian, vegan, gluten-free and nut-free menu options. Substituting eggs for chickpea water in his vegan sweet treats – a technique called aquafaba – Boyer has carefully mastered creating French delicacies to suit all dietary requirements.
Hospitality venue specialists ZWEI Interiors Architecture designed the interior space, resulting in a minimalist aesthetic with macaroon inspired powder pink accents and timeless gold features, enticing velvet seating, light timber flooring and vibrant greenery.
Pierrick Boyer said this venture is a true embodiment of his years of experience and training under the world’s finest patissiers including 3 Michelin Star Chef, Alain Ducasse, Christophe Michalak (Michalak Paris), Belgium chocolatier Pierre Marcolini and – Meilleur Ouvrier de France (MOF) awarded – chocolatier Stéphane Leroux.
“Pierrick Boyer Café Patisserie is an all-encompassing dining experience. The intention was to create a venue for people to escape the hustle and bustle, indulge and relax and I think we have executed that really well,” said Boyer.
“With a comprehensive kitchen for both savoury and sweet, we aim to produce wholesome and exemplary food experiences in a beautiful atmosphere.”
In addition to the 2 kitchens designated for the sweet and savoury menus, Pierrick Boyer Café Patisserie also features a 35 square meter educational kitchen for intimate cooking classes hosted by Boyer himself.