Paris to Provence – Cooking Demonstration Recipes

November 25th, 2016 Posted by Blog, Food Recipes, Press / Feedback, Recipes, Tips, Uncategorized No Comment yet

Mousse au Chocolat


*100 gr dark chocolate 55% (or up to your taste)

*20 gr full cream

*45 gr white sugar

*5 egg white

*2 egg yolk


*Chocolate + cream to melt on a bain marie

*Whipped the egg white (firm but be careful to stop before it grains) – gradually add the white sugar during the whipping process

*Add the yolk to the melted chocolate (make sure the chocolate mixture isn’t too hot)

*Mix thoroughly

*Add  one third of the whites to the previous mix and whisk it to evenly spread the chocolate mixer into the egg white

*Add the rest of the egg white and carefully mix it with a spatula

*Choose your recipient and leave in the fridge for at least 30 minutes (for an individual recipient, much more for a larger bowl)


Magret de Canard

Balsamic & honey Sauce, Carrot Mash


*Duck Breast fresh – 1 per person

*Carrots 8

*Full cream 1/2 cup to 3/4 cup

*Honey 5 TBSP

*Balsamic vinegar 5 TBSP

*Salt & Pepper



*Start with cooking the carrots (peeled & sliced) into boiling water

*Remove the extra fat on the side from your duck breast to only save the one on the top of the fillet

*On a hot pan with a bit of oil, strong fire, pan fried your breast starting with the side on the fat

*Cook it for approximately 5 minutes or until golden brown coloured and fat cooked through, then flip it and 1 minute on the other side

*Finish the cooking of your breast in the oven (220 degrees) for about 7 minutes

*Strain the carrots when cooked and press them to remove all the extra water

*In a mixer, carrots + cream and blend it until really smooth. Salt & pepper to your taste

*Sauce: in a pan add the honey and the balsamic and reduce until syrup texture

*When the breast is cooked, glaze it into the sauce and then plate it with the carrot mash and an extra bit of the sauce on top


La Bûche de Noël, our Chef recipe

December 8th, 2015 Posted by Blog No Comment yet

6154f1b4-7289-4c87-90b0-02712066e1c5Bûche de Noël Chocolat Café

Serves 8 people


Cake :
100g caster sugar
100g plain flour, sifted
5 eggs
15g vanilla sugar

100g caster sugar
125ml water
3 egg yolks
250g unsalted butter (softened)
100g dark chocolate (55% cocoa), melted
30ml strong expresso

Pre-heat the oven to 200°c. Prepare a baking tray by covering it with baking paper then lightly greasing it with butter. Set aside.
Separate 4 eggs and place the yolks in a bowl with the sugar. Put the egg whites in a large clean bowl to one side. Mix the egg yolks thoroughly with electric beaters. When it looks light and creamy, add 1 whole egg, and then mix until smooth. Slowly add the flour, and mix until combined.
With clean beaters, whip the 4 egg whites until hard peaks form. Carefully mix the egg whites into the egg yolk mixture, taking care not to deflate the air from the egg whites.
Spread the mixture evenly into a rectangular shape on the oven tray, keeping the thickness consistent across the whole shape. Place it in the oven for 10 minutes.
Remove from the oven carefully and flip it out onto a cold surface. Leave the baking paper on the cake. Lightly wet a tea towel with luke warm water. Squeeze out excess moisture then cover the cake.
Meanwhile, make the crème au beurre.
Place the sugar and water in a saucepan. Over a low heat, slowly melt the sugar into the water until a thick syrup forms.
Place the 3 egg yolks into a bowl. Slowly pour the sugar syrup mixture into the egg yolks, whipping them constantly, until the sugar and egg mixture is cold. Add the softened butter and mix until smooth. Split the mixture in two. Add the coffee to one half, and the melted chocolate on the other half. Mix until combined. Set aside.
To decorate the cake, remove the baking paper. Spread the coffee cream across the entire length of the cake, then roll it length ways. Trim the ends so they are neat. The trimmings can be saved for decoration. Cover the whole rolled cake with the chocolate cream. The trimmed cake pieces can be used to create log nodules. Using a fork, lightly draw lines in the cream to make it look like the bark of a tree. You can add meringue mushrooms or any Christmas looking decoration (chocolate, almond paste, candied fruit, icing sugar, etc). Keep refrigerated until you are ready to serve it.


Meet our Chef : Sylvain Bernard

October 14th, 2015 Posted by Blog No Comment yet

Chez Olivier’s Sylvain Bernard was either going to be a meteorologist or a chef when he was growing up in the French Alps town of Grenoble.

Lucky for us, he inherited his mum’s passion for food and became a chef, cooking his way through France and Canada before settling in Melbourne in 2012.

But he still has three weather stations in his back yard, keeping a close watch on Melbourne’s famous four-seasons-in-a-day weather. (more…)

A Taste of Spring – The Asparagus

October 14th, 2015 Posted by Blog No Comment yet

botte-d-aspergesA TASTE OF SPRING

Asparagus is one of the first fresh veggies to pop up in the spring garden, so its arrival in the kitchen is always reason to celebrate.

With a satisfying crunch and earthy undertones, fresh spring asparagus is a perfect match for the French staples of butter and eggs. If the green spears ever taste bitter or sour, they’re either out of season or overcooked.

Our executive chef Sylvain Bernard is serving lightly steamed asparagus with a goats’ cheese soufflé and mushroom sauce. Delectable.

But when Sylvain is at home, he prefers to cook asparagus using his mum’s recipe – a quick and easy sauce mousseline froide, served cold as an entrée or snack.

Asperges, sauce mousseline froide

Fresh asparagus spears (about 6 per person)
1 egg
1 tsp Dijon mustard
Salt and pepper to taste
250ml extra virgin olive oil
Lemon juice

Steam asparagus for 2 minutes, until just cooked, and refrigerate until you are ready to serve.
To make the sauce, separate the egg yolk and set aside the egg white. Whisk the yolk, mustard, olive oil, salt and pepper into a mayonnaise.
In another bowl, whisk the egg white until stiff. Delicately fold the eggwhite into the mayonnaise.
Add some lemon juice and mix gently.
Keep refrigerated until use. When you are ready to serve, drizzle the sauce on the asparagus or serve in small bowl beside the spears. Sprinkle with cayenne pepper and season to taste.

Tips for home cooks

  • When you buy fresh asparagus, store them in the fridge rolled in a damp tea towel at the bottom of your fridge. Leaving them in a plastic bag will dry them up.
  • Always cut the bottom of the asparagus to freshen them up. For the bigger variety, peel the white part of the spear to 4 cm under the bud.
  • Ideally steam the spears, or cook them in salty boiling water as little as possible to keep their colour and texture.
  • Plunge the spears in ice water after cooking to retain colour and texture.

Chez Olivier – Wall of Love

February 27th, 2013 Posted by Blog No Comment yet

Special Surprise to that someone special in your life !

Chez Olivier launch The Wall of Love.
The Chez Olivier Padlocks wall is a perfect way to show someone just what they mean to you. It’s the perfect way of letting those significant to you understand just how special they really are. Following an ancient custom, you can “lock your love” to that person or those people important in your life. Engraving your own personal message on a love lock is the ultimate way of saying “I love you” and solidifying those special relationships in your life.

So next time you’re coming to the restaurant
ask our staff to put your padlock on our wall.

What an amazing & wonderful expression to share with your partner.

We will keep your love padlock at our restaurant forever for you.

Chez Olivier – Article in Sunday Magazine

February 19th, 2013 Posted by Blog, Press / Feedback No Comment yet

Chez Olivier – Valentine’s Day

January 14th, 2013 Posted by Blog No Comment yet


Chez Olivier – Finding Traces of Paris in Melbourne By Dolly Daou

October 31st, 2012 Posted by Blog No Comment yet


Chez Olivier – Candies time

October 26th, 2012 Posted by Blog No Comment yet

Salted Chocolate Caramels, Peanut Brittle Brownies, Caramel Corn Clusters, and more spooky sweets — Homemade Halloween Candy and Snacks (12 photos)

Chez Olivier – Halloween Menu

October 24th, 2012 Posted by Blog No Comment yet

Trick-or-Treat Menu

$65 per head

With matching wine $95 per head







Spiders’ Pumpkin Soup with crispy bacon


Chicken liver parfait with port jelly



Stuffed capsicum the “Niçoise” way, served on black rice, smooth tomato coulis


The Chef’s Surprise

A little Sorbet before the dessert


Chocolate’s Murder – Sphere of white chocolate, passion fruit mousse and fresh raspberries