Melbourne's Hidden Gem: Chez Bagou Serves Up French Perfection
In Melbourne's culinary scene, dominated by trendy eateries, Chez Bagou stands out as a hidden gem, serving authentic French cuisine that will transport your taste buds across the globe.
You'd be forgiven for thinking that French cuisine is a relic of the past, but chef Guillaume Sauvetre is on a mission to prove otherwise. He's a French-trained chef, and his onion soup, for example, is a must-try.
The secret to his success lies in the humble beef bones that he's been simmering for hours. The resulting stock is a deep, rich broth that's packed with flavor. But it's not just about the broth – the caramelized onions that top the soup are the perfect complement to the deep, meaty flavor.
Sauvetre's menu at Chez Bagou is a testament to his skill and dedication. From steak tartare to duck leg, each dish is crafted with precision and care. And it's not just about the food – the service at Chez Bagou is top-notch, with waiters who are knowledgeable and attentive.
What really sets Chez Bagou apart, however, is its commitment to tradition. In a world where culinary shortcuts are the norm, Sauvetre is a throwback to a bygone era. As a master of the French kitchen, his passion for traditional techniques is evident in every dish that leaves the kitchen.
Chez Bagou's dining room is a cozy, intimate space perfect for a romantic evening out. The vintage posters and wainscoting make it like stepping back in time. The bar is no afterthought – it's a beautifully crafted space perfect for a pre-dinner cocktail.
Sauvetre's passion for his craft shines through in every aspect of Chez Bagou. He says, 'The key to good cooking isn't just about following a recipe; it's about understanding the principles of French cuisine. It's about taking the time to do things right, and not cutting corners.'
Go-to dishes: Duck a l'orange ($46); onion soup ($23); beef Bourguignon ($46); tarte tatin ($20)
Drinks: Chez Bagou has a lovely wine list, leaning appropriately French and including a good range of champagne, bordeaux, and burgundy; BYO is allowed at lunch ($25 corkage)
Chez Bagou is located in Melbourne's CBD, owned by Aurelien Bagou and chef Guillaume Sauvetre. Sauvetre, who trained in France and worked under Marc Veyrat, a master of molecular gastronomy, is behind the restaurant's French-inspired menu. The menu changes seasonally, and the restaurant has a BYO policy at lunch. A sommelier has curated the wine list, which pairs perfectly with the menu. The restaurant also has a cozy, intimate dining room and a beautifully crafted bar, making it the perfect spot for a romantic evening out or a special occasion.