Soigne. It's French for stylish, sophisticated, well turned out. Soigne is glamour's more relaxed cousin.
It's also the best word to describe the dining room of Crown Perth's latest addition, Bistro Guillaume.
It is the most beautiful restaurant room in WA, with a quality of finishes, fittings, tiles, fabrics and cabinet-making not seen before in a Perth restaurant.
Amidst the clamour of tradesmen and restaurant staff putting the finishing touches to the restaurant, The Weekend West was yesterday given a tour of chef Guillaume Brahimi's latest creation.
"We wanted it to be fun, to be a relaxed place. It's sophisticated but casual and joyful too," Brahimi said.
Bistro Guillaume Perth has the same signature lime green highlights and plain finishes as its Melbourne sibling.
The Weekend West was also afforded a taste of some test dishes being made in preparation for next week's opening.
A terrine with cornichons and mustard was superbly light without being heavily meaty, coconut sorbet was silky, riz au lait was a vanilla-laden homage to the nursery classic creamed rice pudding and the house-baked brioche was buttery and deep yellow.
"Commercial bakeries don't put enough butter in their brioche. We have to make our own," Brahimi said.
"It might be all fun in the restaurant, but we take the food, where it comes from and its preparation very seriously."
The celebrated chef, whose Guillaume at Bennelong restaurant in Sydney has been in that city's Top 10 for nearly a decade, has set high standards for his Perth operation.
All fish will be bought whole and sliced in-house. Stocks are house-made as are the bistro's desserts and pastries.
Brahimi's signature dish, roast chicken, will be made with the WA-grown, organic Liveringa chicken.
Crown Perth chief executive Barry Felstead said the $7 million fit-out was superb.
"I've been going to the building site almost every day, just to take it in. It's magnificent," he said.
The 160-seat Bistro Guillaume opens on Wednesday with a series of soft launches and test runs, before opening for lunch and dinner from Monday, September 10.
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