The West

A truffling epicure affair
Guillaume Brahimi. Picture: Robert Duncan/The West Australian

Two months to go. Bistro Guillaume is scheduled to open at the Burswood Entertainment Complex in September but Guillaume Brahimi will give people a taste of his culinary magic at the Truffle Festival this weekend.

He will team up with The Loose Box's Alain Fabregues and Bistro des Artistes' Emmanuel Mollois in a Truffle Masterclass on Saturday featuring a three-course meal matched with Watershed Premium Wines.

RECIPE: Guillaume's Wagyu Beef Cheeks with Truffle | RELATED: Pasta star heads home for truffles

Brahimi will do a signature truffle dish - braised Wagyu beef cheeks with celeriac puree and truffle.

"I like to keep it simple when cooking with truffles," he says.

His high-end Guillaume at Bennelong restaurant at the Sydney Opera House rates among Australia's best but Bistro Guillaume at Melbourne's Crown Casino is a more democratic affair - vivid green entry, zinc-topped bar, French petticoat pendant lights and a tight menu with French bistro classics like steak frites with bearnaise sauce, onion soup, charcuterie and salad Nicoise.

"A key dish in Perth will be the half-roasted chicken with Paris mash and chicken jus," Brahimi says.

"The menu will be similar, but I have adapted it to suit the West Australian climate and to showcase local produce - marron, Rottnest scallops and White Rocks veal.

"At the moment, truffles are big on my menus because they're in season and I use only WA ones. I can have them on the plate within 24 hours of being taken from the ground, whereas French truffles can take up to a week to arrive."

The wine list would be more extensive here - about 100 titles featuring WA and French labels.

Brahimi, 45, trained at three-star Michelin restaurants La Tour d'Argent and Jamin in Paris before moving to Australia. He came to Sydney on holiday when he was 23 and ended up staying.

Bistro food is a passion because of its "comfort and simplicity"; so is rugby. He toured with the French team for the past two World Cups to help players with their diet.

"Me, I am far too old to play," he says.

Guillaume Brahimi's truffle tips:

  • Make sure that truffles are in season.
  • Slice them finely as you are serving the dish.
  • Serve them at room temperature.
  • Don't overcook truffles or you will lose flavour.
  • Don't keep them for too long. It is best to use them straight after purchase.
The West Australian

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