A decade on, Crown’s French classic is still all indulgence, from rich parfait to sweet soufflé.
Guillaume Brahimi has done it all, from captaining a Sydney Opera House flagship to anchoring on-location chef segments for SBS’s Tour de France coverage. That his name remains on this decade-strong Perth stalwart owes itself to Guillaume’s roving visits, ensuring his exacting standards and joie de vivre prevail.
Indulgence is Guillaume’s signature, served with charm and care. This translates to delicate chicken-liver parfait enlivened by pear chutney and cornichons, and three slices of perfectly smoked salmon with a quenelle of dill cream and toasted brioche.
Decadent sauces are standouts, whether it’s the flecked bearnaise sashed atop a fire-grilled Rangers Valley sirloin, or the deeply rich bordelaise with herb crusted lamb.
Decadent sauces are standouts, whether it’s the flecked béarnaise sashed atop a fire-grilled Rangers Valley sirloin, or the deeply rich Bordelaise with herb-crusted lamb. Accompaniments range from simple watercress to arguably the most delicious, yet certainly most decadent, potato dish in the country: Guillaume’s famous heart-stopping Paris mash.
The dining room itself is all fresh green and ivory hues, aproned staff are attentive and a sommelier is on hand to guide you through the classic local and international delights. To finish? The theatrical soufflé, of course, served in its copper pot. Dive right in.