FOOD is fashion . FASHION is food . a VICTIM of fashionable food*

Friday, January 21, 2011

Guillaume at bennelong*

"In the southern most shell of the Sydney Opera House,
we were seated beneath Jorn Utzon's vaulted concrete "ribs".
Absorbing spectacular views of Sydney Harbour,
we watched as the sunset gradually faded into the horizon..."

Gently Sealed and Served with Cauliflower Puree, Shiitake Mushrooms and Chicken Jus
(Scallops perfectly cooked for a mild sweetness with a taste of the ocean. Smooth cauliflower puree was topped with shiitake mushrooms and bathed in chicken jus for a rich wholesome flavour.)

Blue Swimmer Crab
On a Bed of Avocado with Cucumber, Coriander and Capsicum Coulis
(Capsicum coulis forms a moat surrounding this new prototype for a seafood sandwich. Instead of bread, there is a bed of avocado and a carefully constructed roof of thin cucumber slices to encase the layer of blue swimmer crab.)

with Sauce Basquaise, Crispy Kipfler Potatoes and Wild Rocket
(A dish defining the simple elegance of French basque cooking. I have never tried Basquaise sauce so it was interesting to taste the blend of sweet peppers, garlic and tomatoes with chicken breast pieces.)

Beef Tenderloin
Served with Onion and Cardamon Puree, a Tombe of Silverbeet and Pomme Pont Neuf
(A subtle fragrant aroma of cardamon sets the tone for this beef tenderloin. Accompanied by french thick-cut fries and the earthy taste of silverbeet- which is easily mistaken spinach.)

Selection of Cheese

Valrhona Chocolate Cream
with Praline Ice Cream
(Set sail towards Sydney Harbour with this sweet indulgence. Guillaume's insignia is superimposed on finely sliced dark chocolate with jagged edges, which reminds me of the headsail of a yacht. Valrhona chocolate cream is a perfect fusion of chocolate ice cream and gelato, which is paired with praline ice cream to offer a refreshing new combination. But wait, there's more. Hidden inside are caramelised candied pecans- just waiting to be discovered!)

As our meal concluded, we spotted Guillaume Brahimi himself! Dressed in professional chef attire, he had ventured out of the kitchen to greet the table next to us. It is comforting to know that despite all his success, Guillaume is still hands on and prepared our meal for the night.*

~ ~ ~
Guillaume at Bennelong
Sydney Opera House
Bennelong Point, Sydney
(02) 9241 1999 
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  1. The food all looks so delicate, I rather like his style - not overdone, truly français ! Great photography.

  2. oh wow gorgeous photos the Valrhona chocolate cream looks to die for!

  3. Thank you !!
    I enjoy reading both your blogs ~
    and I love that we all share a common love for food !
    Keep up the good work