Chez Olivier- French Restaurant Melbourne

Chez Olivier- Easter 2012 - Make a Booking 95 25 22 73

Easter is coming soon . Chez Olivier Will be open with some chocolat surprise ... Merci Beaucoup

Et Bon Appetit !!

Chez Olivier - Some French Traditional Starter - make a booking on 95 25 22 73

 The patient cook wins hands down when it comes to onion soup. Long, slow cooking brings out the onions’ natural sweetness, and diligent stirring, every 15 minutes or so to ensure they don’t burn, is of the utmost importance. It’s probable that such attentiveness, a luxury of modern-day chefs, was not a common practice in bucolic France where the soup originates. The soup, something of a staple in rural households, was little more than water poured over stale bread crusts, the flavoursome bulb added and the whole lot left to simmer for the day. Onions, which grew in abundance and, more importantly, all year round, were the obvious choice for a nourishing meal.

RE- OPENING ON WEDNESDAY LUNCH - Chez Olivier - make a booking 95252273

Chez Olivier is proud to annonce that we Re-Open on Wednesday Lunch !!

Lunch From 12pm to 3pm .

http://www.chezolivier.com.au/lunch-a-prix-fixe

Chez Olivier- Chapel Street 1two3 Dinners - Booking event on 03 9529 6331

Chapel Street 1two3 Dinners As part of Melbourne food and wine Festival  Chez Olivier will Prepare the Entree tonight .

The chef did prepare a beautiful :

Gratin de crustace au cognac et fondu poireaux .

Seafood "gratin" flavored of French cognac and leek "fondu"  

BON APPETIT 

Chez Olivier - Some French Traditional Starter - make a booking on 95 25 22 73

Seafood Bisque

This seafood dish usually comprises shrimp, scallops and crab meat, and is prepared using white wine, fresh cream and spicy seasonings. Traditional seafood bisque was thickened by adding biscuits, which is the origin of its name, though most modern recipes use a roux based thickening agent to enhance the soup. Seafood bisque may also include lobster and other crustaceans.