France-Soir

Daily specials could read pork, rabbit and charcuterie. Oysters are opened to order. The House made pork and veal sausages are more abundant than handsome in a pool of luscious mustard sauce; leek tarte is rich and buttery yet extraordinarily light. The best steak frites in town might be a char-grilled chunk of grass-fed Angus from the restaurants organic beef farm with mousse-like béarnaise and crisp, golden frites. To finish? Crème brûlée, s'il vous plait.


History

On February 20, 1986 France-Soir Restaurant was established by Jean-Paul Prunetti and Yvon Vogel; partners in an enterprise neither imagined would endure as it has. The partnership lasted until March 1988 when Yvon returned to France.

Starting his career in Paris as an apprentice waiter in 1964, aged 14 it is no surprise that Jean-Paul achieved great success creating a smaller version of the great Parisienne brasserie.

The first of only two head chefs in France-Soir's history was Joachim Inacio. Whilst untrained in the commercial sense, Joachim had a tremendous ability to produce classic French dishes. Originally handwritten, the a la carte menu was renowned for its regional French dishes. In 1986, this style of cooking and eating was new to Melbourne; the experience was considered innovative, the idea of inexpensive French brasserie dining unheard of! In the early years Jean-Paul worked closely with Joachim perfecting recipes, creating the menu as we know it today. Whilst remaining true to the restaurants original philosophy, patrons and the changing times have had a great