Discover The French Brasserie, Malthouse Lane Melbourne

Melbourne is well loved for its laneways, and down one such lane, is a very fine French Brasserie, still largely to be discovered by locals.
The French Brasserie, in Malthouse Lane in Melbourne’s CBD has been established for eight years now.

Executive Chef, Lionel Abello hails from Beziers (near the Mediterranean coast) and embraces all the fragrant fresh flavours of the Provence region.

Chef Lionel serves up a light, modern version of adored Brasserie classics, with ever changing seasonal menus and exacting Michelin expertise (Lionel trained with Jean Moulin and David Moreau), The French Brasserie deserves to become a frequent destination for all lovers of French food and wine friendly cuisine in Melbourne.

Serving delicious brasserie dishes but with modern flair, flavour and presentation, the French Brasserie takes the haute out of French Cuisine without losing any of the passion, finesse, balance and delicacy.

A husband and wife team, Lina and Hadj Sadki, own and manage the restaurant with a personal touch and attention to detail is evident from the moment you walk through the door. Populated with attentive French waiting staff, this restaurant is profoundly French but not to the point of cliché. You won’t hear Edith Piaf warbling through the sound system but you will find a simply delicious bowl of soup a la onion on the menu or a gob smackingly good cassoulet.

As indicates a proper restaurant, not only does The French Brasserie make its own daily bread, but it also makes all its charcuterie, sausage, terrines and pâtés in house. Chef Lionel’s family were butchers in Beziers and therefore he has a special affinity with charcuterie and Chef Lionel really understands his cuts of meat.

However, it is his lightness of touch that impresses in all the dishes, as Chef Lionel prefers replacing butter with olive oil and seasoning with fresh herbs and garlic.

Brasserie classics make a star appearance on the menu, escargot, salad nicoise and duck a la orange, but also dishes in which express the creativity of Chef Lionel, for example Porc Braise, pork neck braised for 18 hours served with a warm rilette, mustard leaves, apple puree with honey and star anisse.

The ‘piece de resistance’ for the restaurant has quietly become the cassoulet, which is on the menu 9 months a year, as it is so popular. Chef Lionel follows the Toulouse version of the cassoulet omitting the lamb, but ensuring the highest quality Toulouse sausage, made in house of course.

Sommelier, Gauthier Georgelet runs a concise wine list representing important regions and all different price points, guaranteeing a suitable drop for patrons.

The ebullient and hospitable Hadj Sadki with a professional resume that reads like a ‘who’s who’ of restaurants in Melbourne drives both the front of house and the business of The French Brasserie. Ensuring that all customers that walk through the door have a fabulous time.

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