PROFILED BY DE GROOTS MEDIA
“Du pain, du vin et haute cuisine.”
Cuisine is something the French inherently approach with passion and vigour. To eat is something sacred and enjoyed with friends and family. Ambience, flavour and passion are ingredients as vital as the meal’s physical ingredients. Baguette employs this philosophy towards food with passion, and backs this with a guarantee – if anything is unsatisfactory the friendly staff and management will pull out all stops to ensuring each guest a wonderful experience. Owners Francis and Marilyn have employed their fervour for food at Baguette for the past 32 years. Recently the restaurant has undergone refurbishments and the results need to be experienced to be appreciated. The refit has done justice to Baguette with designer Parisian elements highlighting the dining room which inhabits a light-filled space suited to the Queensland climate.
While the floor is run deftly by the knowledgeable, friendly and sharp waitstaff it is Michelin star-rated chef Bruno Loubet who creates the magic in the kitchen. The ballotine de volaille a la nicoise is simply magnifique and a prime example of the Loubet’s talent. Seared scallops with black pudding, parsley and garlic sauce is a brilliant conception where an adaptation of a more traditional dish has resulted in a surprisingly delicious flavour combination. However, a meal at Baguette would be incomplete without savouring the house-made creme brulee with white chocolate-dipped iced nougat. For a touch of Frenchy goodness with modern twists on the side, Baguette Bistrot and Bar truly provides with style and finesse.
Ben Upton, October 2008
EVENTS
Birthdays, Christmas parties, anniversaries, food & wine clubs, business get togethers - Baguette delivers consistent quality. No matter the size of your function or event your guests can expect a-la-carte quality fare and attentive, professional service. With room for a small group of 15 right up to seating for 120 the team at Baguette will work with to ensure everything comes together for an event to remember.
WEDDINGS
Weddings have taken on a modern feel in recent times with many couples choosing to hold their reception at a restaurant. Not only can you be assured that your guests will be served freshly prepared a-la-carte food, it's often easier to secure a date. Baguette gives you the flexibility of choosing the menu and decor to suit your style - from a fun cocktail party reception to the atmosphere of a big dinner party, or a more formal setting with chair covers and candelabra. The light and airy garden setting, complete with water fountain is magical.
GOURMET TRAVELLER
This multi-award winning Brisbane dining institution has just undergone a major refurbishment, and is re-born as an avant garde bistro with a very French accent.
Celebrated French Chef Bruno Loubet’s new menu focuses on innovative interpretations of French classic dishes. His cooking is approachable, bursting with flavour and offers the latest in dining trends … small plates, shared platters and a contemporary degustation menu.
Personal Statement
Michelin-starred chef, Bruno Loubet, has just joined Baguette. His culinary pedigree is unrivaled. After training in France he headed for London and was quickly named Young Chef of the Year. About this time Bruno met Raymond Blanc who offered him the position of head chef at his celebrated 2 star Michelin restaurant -- Le Manoir aux Quat'Saisons. He went on to win his own Michelin star at Four Seasons Inn on the Park. Do an internet search on him and more than 600 entries come up.
Fortunately for Brisbane Bruno chose to settle here. After 2 years at Berardo's at Noosa, the restaurant won the Gourmet Traveller's Best Regional Restaurant in Australia in 2005.
Back in Brisbane, his new menu at Baguette is built on a foundation of classic French cooking. Lizzie Loel (Courier Mail's Restaurant Reviewer) said of his food "Then I had the best main meal I have ordered in Australia. I was transported back to when I spent a great deal of my time in France, in country villages blessed with chefs as gifted as Bruno Loubet"
