Bistro Guillaume<\/a>, will be serving a four-course menu built around some of his most requested dishes.<\/p>\n\u201cThe dishes on this menu are my most highly requested bistro dishes, and are ones I love to cook. I have missed cooking them for Sydney. Six years is a long time,\u201d the chef says.\u00a0<\/p>\n
\u201cTo bring them back, in a room this intimate and with a team this passionate about what they do, is something I have been looking forward to.\u201d<\/p>\n
Just nine tables will be available per service, with seven sittings in total, making this one of Sydney\u2019s most exclusive dining experiences.<\/p>\n
The $190 four-course menu includes bread, a snack, entr\u00e9e, main, dessert, petit fours and sides. Diners can choose from classic French starters including onion soup and cheese souffl\u00e9 before moving on to mains such as roast chicken with tarragon jus or steak au poivre. On the side? Paris mash, frites and salad.\u00a0<\/p>\n
Desserts continue the nostalgia with profiteroles, passionfruit souffl\u00e9 and lemon tart, while a concise wine list will feature some of Brahimi\u2019s personal favourites, available by the glass or bottle.<\/p>\n
In keeping with the old-school bistro spirit, there\u2019s no online booking system. If you want a seat, you\u2019ll need to pick up the phone.<\/p>\n
The details<\/p>\n
What: Bistro Guillaume four day pop-up residence at Baker Bleu
How to book: On sale from 2 July, call 0458 400 327
When: Thursday 6 to Sunday 9 August; sittings at 5:45pm & 8pm
Where: Baker Bleu; 2 Guilfoyle Ave, Double Bay NSW\u00a0<\/p>\n
Related story: The best new restaurants, bars and bistros in Sydney you need to know about<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"Expect a menu filled with the chef\u2019s most-loved dishes. It\u2019s been six years since Sydney diners have had…\n","protected":false},"author":2,"featured_media":41694,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[33032,33031,3051,33030,30817,247],"class_list":["post-41693","post","type-post","status-publish","format-standard","has-post-thumbnail","category-sydney","tag-baker-bleu","tag-bistro-guillaume","tag-french","tag-guillaume-brahimi","tag-pop-up","tag-sydney"],"_links":{"self":[{"href":"https:\/\/www.europesays.com\/australia\/wp-json\/wp\/v2\/posts\/41693","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/australia\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/australia\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/australia\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/australia\/wp-json\/wp\/v2\/comments?post=41693"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/australia\/wp-json\/wp\/v2\/posts\/41693\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/australia\/wp-json\/wp\/v2\/media\/41694"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/australia\/wp-json\/wp\/v2\/media?parent=41693"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/australia\/wp-json\/wp\/v2\/categories?post=41693"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/australia\/wp-json\/wp\/v2\/tags?post=41693"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}