Excuse our French but we NEED to talk about the best tart-are in town! Opening in Broadbeach on 21 June, Le Petit Chef may be small by name but don’t be fooled, as the authentic flavours at this fine-dining French foodie haven are tres grande!

As you step into the refined yet cosy space, you’ll be greeted by a charming mix of old-world France and modern sophistication. Already the subject of water cooler chat all over town, it seamlessly blends elegance with an inviting sense of warmth.

Serving up an unforgettable journey into the heart of French cuisine, everything from the nosh to the impeccable service to the French tunes playing in the background will transport you to Europe’s golden child destination – minus the jet lag. Comfortably seating 30 diners or hosting up to 45 for a cocktail canapé-style soiree, it’s versatile and a virtuoso of its craft.

The power couple behind our new date-night / mate-night / any night go-to is Arthur and Aimy-Lee Duvillier. Arthur, who is also the Head Chef, has been cooking up a storm since the tender age of 14. While most of us were just figuring out how to use a jaffle maker, Arthur was mastering the fine art of French cuisine in Noumea, New Caledonia.

With 14 years of experience, his French cooking skills are second-to-none. By his side is the lovely Aimy-Lee, the customer service and event planning champi(gn)on of the business. With her eight years of experience, this hostess with the mostess will make sure that you not only dine like a VIP but feel like one too.

‘Nuff of that, let’s talk about the MVP – the food. For lunch you can order two or three courses and we recommend starting with Tartare De Boeuf Du Chef; Chef’s beef tartare. For mains, you can’t beat Blanquette De Veau Accompagnée De Pommes De Terre Kipfler; French veal stew with creamy white sauce served with kipfler potatoes. And for dessert, no one does a Plateau De Fromage Français (French cheese platter) quite like Le Petit Chef! And because, well, cheese.

If you’re visiting for dinner, choose from either the a la carte menu or the four course menu for an extra spesh night out. Whichever way you go, the signature dish is a must; Boeuf Rossini, Épinards Et Jus À La Truffe. Featuring beef Rossini, pan fried Foie Gras, spinach and truffle jus, it’s the duck’s nuts and well worth the splurge.

The only way this could possibly be better is if you prelude your main with an entrée, like Saint Jacques Et Son Siphon De Corail Au Safran (aka pan fry scallops and coral saffron siphon). And at this point, you may as well go full pig-out mode and opt-in for sweets too. Our pick is the Duo De Mousse Au Chocolat, Consummé De Fraise À L’estragon; a duo of chocolate mousse, strawberry and tarragon consommé. Ooh la la!

Le Petit Chef also offers private dining experiences tailored just for you. Whether it’s a romantic dinner, a family celebration, or a corporate event, they’ll create a bespoke experience with personalised menus and perfect wine pairings. Plus, they even regularly host cultural events and workshops, from culinary masterclasses to wine-tasting sessions.

So mesdames et messieurs, don’t baguette about it – put Le Petit Chef at the top of your list and experience the very best of authentic French cuisine right here on the GC.

Where: 1 Sunshine Boulevard, Broadbeach Waters
When: Dinner from 5pm – late Monday to Saturday. Lunch from 11am – 2.30pm Friday & Saturday
Instagram: @petitchefgc
Website: https://lepetitchef.com.au/

STORY SPONSORED BY LE PETIT CHEF

Winter is coming, but fear not. Tarte Beach House has dropped a winter menu update to make waking up on those chilly winter mornings more bearable and a whole lot tastier. Tarte Bakery has long been our old faithful, and when Tarte Beach House stormed onto the scene with its idyllic creek views and all-round aesthetic energy, we couldn’t get enough.

Like everything the team touches, the new Tarte Beach House menu is pure gold, with bold and indulgent flavours, alongside comfort eats that mix feelings of nostalgia with home-cooked goodness.

Heavily inspired by the traditions of Europe, specifically France, the menu is stuffed with winter warmers. So baby it might be getting cold outside but let me tell you things have been heating up on the new winter menu. Because we all know Tarte would never be caught dishing up anything other than best-in-show.

Remember when the most boujee part of a big brekky was door-stopper bread? Snooze. Tarte Beach House has reinvented the wheel with their Big Breakfast in Bread. Yep, IN bread. Get your fix with a sourdough boule filled with house ranchero sauce, Spanish chorizo, melted cheese and a fried egg. Consider the big brekky reinvented.

If you’re after something reel-y tasty the Grilled Barramundi will have you hook, line and sinker featuring locally caught fish, confit heirloom tomatoes, crispy capers, fresh parsley, herbed butter and lemon it’s got everything you want from a classic without compromising on big flavours.

Warm up from the inside out with the Green Curry Soup – think all the big curry flavours you crave along with sauteed prawns in chilli oil, pak choy, sugar snap peas, capsicum, crispy rice noodles and shallots – served with grilled roti, because what’s a soup if you don’t have something bread-y to dip.

Maybe it’s the name, maybe it’s just us romanticising a soup moment, but there’s something about French Onion Soup that makes us feel like we’re having a Parisian moment. Mix it with Tarte Beach House’s signature Euro-inspired décor and it’s almost like you’re actually in the city of love.

French is big on the menu with influences in dishes like the French Green Salad if you’re after something light. We cannot go past the French Beef Dip. Stuffed full of house-roasted wagyu with Swiss cheese, caramelised onion, garlic butter, chimichurri and parsley, plus house slow gravy for dipping each and every bite. This one is a winner. BRB running to Tarte Beach House to get our hands on one right now.

Sweet tooth’s look away now. The Choc Chip Cookie Skillet puts Tarte’s signature brown butter chocolate chip cookie front and centre. Just when we thought that cookie couldn’t get any better Tarte starts offering it warm in the skillet, topped with a scoop of vanilla bean ice cream to sweeten the deal. It’s hot, it’s oozy, it’s everything you want in a dessert. We won’t judge you if you have it for breakfast. Like we did! In the name of research.

Once you’ve chosen your food you’ll want to start getting acquainted with the seasonal cocktails. The Jam Gimlet with gin, house raspberry jam and lemon has our name all over it. Or catch us sipping back on the Dirty Chai Martini for a pick me up, with whisky, Mr Black, house espresso and chai.

If a warm hug in a cup is more your vibe then obviously the Mulled Wine – European style of course and the Hard Apple Cider with housemade apple juice and rum are the ultimate winter warmers.

When: 6.30am-3pm Monday – Thursday, 6.30am-5pm Friday – Sunday
Where: 2 Thrower Dr, Currumbin

Words by Jacqueline Bojanowski

With a name like Franquette (pronounced Fraen-ket), our minds conjure up images of all kinds of French inspired splendour.

And well done us, because this is precisely what Franquette Bakery on Tamborine Mountain is all about.

Meaning ‘without any fuss’, the name is reflective of the food; simple, unpretentious, and made on the premises using sustainable flours and Australian ingredients when possible.

The result is crust what the doctor ordered, with THE most delicious artisan French carby goodness, making Franquette a legend in the baking.

Founder and Head Baker Jérôme Favier has the perfect ‘blend’ of skills, with a resume any baker would be proud of.

Being somewhat of the Doogie Howser of the bakery world, Jérôme graduated from the typically two-year professional Baker Diploma course in just six months, yeah, as you do.

He then returned to Europe to master traditional artisan methods to produce quality, crafted baked goods, with the intention to come back down under to wow us with his skillz.

Baking for several big names, he spent two years in France, one in Switzerland, plus one in Germany, and this reads like our Contiki tour itinerary circa 2001.

Moving on to the Gold Coast, he enjoyed an eight year stint at Burleigh Baker, where he held the prestigious ‘Master Baker’ post and played a key role – both front and back of house – in the GC institution’s success story.

Jérôme chose the beautiful Tambo location as the village size is similar to his French hometown in Bourgogne.

It also has that unmistakable mountain atmosphere, a relaxed and peaceful lifestyle, and of course, it’s a mecca for locals and tourists alike.

Engaging Shopfit Co for the design, we’re pleased to confirm that from bread to dough, Franquette rocks a French style bakery and bistrot (small café) look and feel.

Everything about this gem is warm and inviting, starting with the striking green and white logo, reminding us that it’s ‘without any fuss’.

The roof forms an eye-catching peak, featuring dark wooden panelling and matching weatherboard, contrasting white bifold doors, bare bulb pendant lights, and lots of on-brand green accents.

The large windows allow people to see the bakers in action #NoSecretsHere, and although it’s geared primarily to the takeaway market at this stage, patrons are invited to sit and relax under the terrace and on the deck.

Around the back is where you’ll find the cute deck space with an outdoor seating area accommodating 40+ people, plus a green area for kids and doggos to hang.

So what sort of bakery wizardry can we expect to unearth?

Firstly, we’re talking more loaf varieties than you can poke a bread stick at, including white, multi, olive, fruit, sandwich, ciabatta, napoleon, spelt, Josephine, miche, and the French bakery staple, baguettes.

Or, if you’re not interested in DYI-ing your sanga or baguette at home, hook yourself up with one of Franquette’s freshly prepared sandwiches, toasted sandwiches or baguettes.

Overflowing with THE most scrumptious fillings (think European influenced deli meats, cheeses, and other quintessentially Euro ingredients), the photos alone induce a drool reflex.

There’s also an assortment of rolls, scrolls, and pasty-infused deliciousness.

Oh and if you’re partial to a croissant and duh, who isn’t, there are melt-in-your-mouth good almond croissants, savoury croissants, or you can order them a-la-natural.

The signature item here is called The Mountain Top which is both intriguing by name, and totes fitting for obvious reasons.

And the signature beverages are their Blackboard coffee bean-based brews, straight outta Burleigh #LocalsSupportingLocals.

Plus there is a range of Blackboard products stocked in the bakery so you can buy some for ‘ron.

Our advice?

Just dough it!

Jump in your car and head for the hills (mountain hills, potato potahto) to experience the best bakery goods since sliced bread.

Where: 155 Long Road, Tamborine Mountain
When: 7am – 3pm Thursday to Monday. Closed Tuesday & Wednesday

Words by Bianca Trathen.