VOLUME 01 / THE FRENCH EDITION
CRÈME RENVERSÉE / p 20
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WELCOME
Tarte au citron meringuée, p22
Welcome to our first edition: the French edition. When we started Eatable nine months ago, our plan was to curate food and drink ideas that you, our readers, could access online. We’ve been sharing many of our favourite cooking subjects with you each week through our weekly newsletters, but we felt something was missing. We wanted to curate ideas in larger scale and use our experience in magazines to give you a more beautiful platform for food. This is how the idea of Eatable editions came about. We’ll be publishing a new edition every six weeks with different themes, creating recipes from our own kitchen studio, plus talking to restaurant and wine industry voices on subjects we love. The French edition seemed a natural fit for our first edition, as we wanted to be a bit decadent and indulge our wanderlust for travelling, and eating all things French. In this issue, we visit Daniel Pepperell, Michael Clift and Andy Tyson’s new French-inspired bistro in Sydney, Bistrot 916, as well as explore beautiful French desserts. We talk to Bentley co-owner and sommelier Nick Hildebrandt about affordable Burgundy, take a look at the Instagram feed of one of the best pâtissiers in the world, Cedric Grolet, and much more. We hope you enjoy this journey to France with us.
Lisa & Liz eatable.net.au | @eatablegram
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CONTRIBUTORS
Jacques Reymond Nick Hildebrandt
Andy Tyson, Daniel Pepperell, & Michael Clift
Memoir, p43 Affordable Burgundy, p14 Nick Hildebrandt is one of Australia’s most influential sommeliers and restaurateurs. He co-owns and operates Sydney’s Bentley Restaurant and Bar, Monopole, Yellow and Cirrus. In this edition, Nick shares his inside knowledge for sourcing affordable wines of Burgundy. “A lot of winelovers gravitate towards Burgundy, and I am no different. I love both the white and the reds. There is the old saying, you get what you pay for, however there is still great value to be found,” says Hildebrandt.
French Revolution, p26 Chef Daniel Pepperell and sommelier Andy Tyson, both previously of Sydney establishment Hubert, have teamed up with ex-Rockpool chef Michael Clift to open a wildly popular French bistro. On the week of their opening, they shared a few recipes with us, from Bistrot 916. “We wanted it to be something a bit fun and relaxed,” says Pepperell. “The site really chose the French bistro for us.”
Jacques Reymond was born in Cuiseaux, on the edge of the Jura mountains, and grew up in France. He earned Michelin stars while at his family establishment, L’Hôtel du Nord, in Burgundy, before moving to Australia, where he spent 30 years as Melbourne hospitality royalty, with his multiaward winning restaurant Jacques Reymond. Now as a consultant and guest chef, he shares with us one of the most memorable meals he has ever had in France. “The restaurant was in an old farmhouse with old-beamed ceilings, a wood fire burning and red-and-white checked tablecloths - it’s so hard to find something so traditional,” says Reymond.
Content director Lisa Featherby Creative director Liz Elton CONTRIBUTORS Daniel Pepperell, Michael Clift, Andy Tyson, Jacques Reymond, Nick Hildebrandt, Elodie Rambaud, Ben Greeno. PHOTO CREDITS Front cover: Photography and styling Lisa Featherby. Inside front cover: Francisco Mamani, Unsplash. Welcome: Tart photography Lisa Featherby. Paris photography Charles Loyer and Vivian Chow, Unsplash. Contents: Lisa Featherby. Postcards from: Matthieu Pannier, Unsplash. The social network: Cédric Grolet. In profile: Extracted with permission from the book Today’s Special, published by Phaidon. Photography James Henry and Luke Burgess. Wine: Photography and styling Lisa Featherby. Sommeliers Burgundy Grand Cru and Performance Pinot Noir from Riedel. Food Opener: Photography and styling Lisa Featherby. Crème de la: Photography and styling Lisa Featherby. French Revolution: Photography Lisa Featherby and styling Liz Elton. An American in Paris: Extracted with permission from Dinner in French: My Recipes by Way of France by Melissa Clark, published by Ten Speed Press. Food photography Laura Edwards and Paris photography John Towner, Unsplash. The classics: Photography and styling Lisa Featherby. The List: Photography from Instagram. Memoir: Photography Tim Arnold, Unsplash. Last drinks: Extracted with permission from Spirited: Cocktails from Around the World by Adrienne Stillman, published by Phaidon. Inside back cover: Oliver Cole, Unsplash. The publication and its contents are protected by copyright. All rights reserved. No material published in this magazine may be reproduced in whole or in part without prior written authority. No responsibility is taken for unsolicited material. Author recipes are edited, but untested by Eatable. Published by Elton & Featherby (ABN 20370450968). Eatable magazine is printed by Pulse Print Solutions. For custom publishing inquiries please contact hello@eatable.net.au.
CONTENTS
VOLUME 01 THE FRENCH EDITION
08 POSTCARD FROM 10 IN PRINT 11 THE SOCIAL NETWORK Cédric Grolet 12 IN PROFILE Skye Gyngell on James Henry of Le Doyenne, from the book Today’s Special. 14 WINE Nick Hildebrandt debunks the idea that if it’s from Burgundy, it must be expensive.
18 CRÈME DE LA An ode to classic French desserts. 26 FRENCH REVOLUTION Newly-opened Sydney restaurant, Bistrot 916’s take on bistro fare. 34 AN AMERICAN IN PARIS Family recipes from the book, Dinner in French, by Melissa Clark. 40 THE CLASSICS Bouillabaisse, the beloved dish of the Mediterranean. 42 THE LIST Stylist Elodie Rambaud shares her favourite places to visit in Bordeaux. 43 MEMOIR Jacques Reymond reminisces over a meal at a traditional farmhouse in Jura. 44 LAST DRINKS The white Negroni: France’s take on an Italian classic.
POSTCARD FROM
Rue Tiquetonne, Paris, France
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À la mode
Visiting a French bistro, baking France’s finest desserts, and wishing we were cooking from a kitchen in Paris.
Canelé
The beautiful small cakes from Bordeaux are made from a batter flavoured with rum and vanilla, which when baked at a high temperature becomes crunchy and caramelised on the outside with a custard-y centre. Where to find them: @mylittlecanele | @morningmarket.melbourne | @flourandstone
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