Philippe Mouchel

PHILIPPE MOUCHEL

PHILIPPE

It is easy to see why Philippe Mouchel is regarded as one of Melbourne's favourite French chefs, his extraordinary talent, professionalism and approachability has won the respect of all who have worked with him, or eaten at any of his restaurants. His latest venture in Melbourne's CBD is a new restaurant and wine bar eponymously titled Philippe. It showcases traditional yet innovative French cooking with a focus on high quality seasonal produce.

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About Philippe Mouchel

Born in Normandy, Philippe's passion for food was ignited at an early age with his father a chef and a large kitchen garden providing much of what the family cooked and ate. Philippe began his career at the age of 16, undertaking his apprenticeship at the Hotel le Grand Cerf, Evreux. Before long Philippe's natural talent was recognised and he began working under the legendary French chef Paul Bocuse, who remains the only chef in France to have been awarded three Michelin stars for more than 40 consecutive years.

This life changing experience was the beginning of a career long partnership between Philippe and Paul, with Philippe taking international postings as Head Chef with highly revered Bocuse restaurants in Japan, Hong Kong and Houston USA.

Arriving in Melbourne in 1991, Philippe was instrumental to the opening of Restaurant Paul Bocuse in Daimaru. Philippe then when on to establish Langton's, a sleek basement bistro on Flinders Lane, before opening his acclaimed French restaurant, The Brasserie by Philippe Mouchel, along the riverside at Crown Casino.

Philippe Mouchel then partnered with The Press Club Group to open P M 24 and authored More than French, a collection of over 100 recipes heavily influenced by Philippe's work experience and travels, especially his time in Japan.

With his latest venture the nouveau bistro Philippe, he has the vision of making dishes that are "gourmand, generous and affordable". The central rotisserie and charcoal oven are the stars of the kitchen with fish on the bone, roast chicken, meats and vegetables featured as signature dishes. The menu is complemented by a wine list that showcases premium wines by the glass, featuring a range of new and old-world offerings with an emphasis on all things French.

With a strong focus on ethically sourced and organic local ingredients, Philippe is a polished but casual dining experience where patrons can enjoy good food based on time-honoured recipes from France.

Philippe Mouchel has kindly shared with us his recipe for Beetroot Cured Salmon Gravlax. Enjoy this dish at Philippe restaurant, or view the recipe on the Flowerdale Farm website.