Le Petit Chef brings escargots and beef bourguignon to Broadbeach Waters
If there’s one kind of cuisine that continues to be underrepresented here on the Gold Coast, it’s French. A culinary art form known for its depth of flavour, intricate techniques and high-quality ingredients, French fare extends well beyond croissants, baguettes and escargots (snails) with the likes of hearty veal stews and beautifully rich beef bourguignon. If you’re keen to experience a taste of French flair, pull up a seat at Le Petit Chef, which has recently opened in Broadbeach Waters.
When it comes to the art of dining, French cuisine is about savouring each bite and enjoying the pleasure of good food and company, usually with a wine in hand. Embracing this philosophy is Le Petit Chef, a quaint new 30-seater that has sprung to life on Sunshine Boulevard, in the space formerly occupied by Bisque. While the site itself has a history with French cuisine, Le Petit Chef has brought a fresh new perspective with New Caledonian natives Aimy-Lee and Arthur Duvillier at the helm. The pair, who have called the Gold Coast home for the last decade, have drawn from the rich tapestry of both cultures to create a unique semi-fine dining experience that delves deep into the traditions and flair for presentation that French cuisine is known for, paired with Australia’s charming conviviality and not to mention a commendable selection of French wine, champagne and cocktails.
Arthur, who has spent the last eight years with the Ridgeway Group, has dug deep into his 14-year cheffing career to curate a menu that puts a contemporary spin on old recipes. Start your culinary journey with the complimentary amuse bouche, which will change with the seasons and sets the tone for the dishes that follow. For winter, chef Arthur has utilised chestnut and Jerusalem artichokes. The pour commencers, or appetisers, and entrees offer a selection of three-texture onion soup, the popular escargots with flavour-enhancing persillade butter and Aimy-Lee’s personal favourite, beef tartare. Plats include the signature beef rossini with pan-fried foie gras, spinach and truffle jus, French coquillette pasta with ham-off-the-bone and truffle, comforting veal stew with creamy white sauce, and beef bourguignon with potatoes. For those that aren’t big on decisions, there’s a three-course menu for $79 per person and a four-course dinner menu for $85 per person. Oh, hot tip, if you’re an early bird when it comes to dinner reservations, you will also find Le Petit Chef on First Table.
Le Petit Chef is now open! Head to our Stumble Guide for opening times.
The Stumble Guide is our comprehensive Gold Coast dining guide with more than 870 places to eat, drink, shop and play.
