There’s a new cafe pâtisserie just off Chapel Street, and we’re positive you’ll LOVE IT!
A couple of months ago, while walking into my office building, I curiously poked my head in to suss out the chaotic construction site next door. What appeared to be a new caffeine fix contender had me intrigued. Sure, I can take a one-minute stroll to Greville street for a bento box from Mizu or a cheese toastie from Isit Cafe, but, let’s be honest, I’m (very) lazy. So I was pretty excited about this impending opening.
Pierrick Boyer, originally from France, is the man behind it all. He came to Australia on a holiday back in ‘03 and loved it so much he never left! Thankfully, ‘cause for nearly 15 years the man has made it near impossible for Melbournians to crush their sugar cravings. Formerly dessert slinger at RACV City Club and top chef man at Le Petit Gateau, Boyer politely invited me in for a chat and look-around a few days after my snooping. Though initially distracted by his gorgeous French accent, I managed to jot down some notes on what we can expect from the precinct’s latest passion project.
Boyer hasn’t half-arsed this one, installing what he describes as “the rolls-royce of kitchen equipment”, he assures me “when I’m passionate, I go above and beyond.”
“Who doesn’t know of Chapel Street? I’m a big fan of Abacus, Oscar Cooper and St Edmonds.” – Pierrick Boyer
The food? The menu will be home to the classic Melbourne breakfast. Think smashed avocado, eggs benedict and a have-your-way approach to a big breakfast. Extra hash brown, feta and salmon, please. A solid offering including a bunch of gluten free/vegetarian sides, though Boyer confirms “I don’t serve on trends.” Adding that he’s been cooking this style for over ten years and mainly eats vegetarian food at home. You can also indulge in various real house made chocolate drinks like dark soy praline, milk orange and white coconut.
Boyer is sure his culinary creations will satisfy a diverse array of taste buds. Pan-seared halloumi and kombucha for one, a wagyu beef burger with a glass of champagne for another. ‘Four different people with four different preferences, they can all meet here.’ How very Melbourne!
The impressive space features white tiles and marble, timber panels, halo lighting and a touch of blush pink. Plus, a yet-to-open partitioned space for private events and cooking classes. There’s loads of seating space and a glass cabinet with waistline-busting cakes and pastries staring you in the face. You’ll find retail shelves to the left, housing the cutest Pierrick Boyer candles with sweet-themed scents like chocolate ganache and crème brûlée. Plus, premium chocolate bars and chocolate coated nuts.
On choosing the location, Boyer tells me he’d been looking around for a year or so but was set on Prahran, adding “The Prahran Market is magical. There’s history.”
A UN peacekeeper once upon a time, not only is Boyer creator of all things yum, he’s also an avid charity supporter – a donor for Impact and an ambassador for One Plate. He says “we are all here to do our little bit, no matter what it is. It’s all important.” Is this guy even human?
Sure to be added to the A-list of Chapel Street’s incredible eateries. Spot the bright pink Pierrick Boyer banner from down the street, stroll on inside and be sure to let us know what you think!
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