It’s been six years since Sydney diners have had the chance to eat Guillaume Brahimi’s cooking. Six years without his Paris mash and his steak au poivre, without his impossibly light cheese soufflé or those famous profiteroles. But this August, the French chef is making a brief return.

For four nights only, from August 6-9, Brahimi will take over Double Bay bakery Baker Bleu, transforming the daytime boulangerie into an intimate French bistro for a very limited residency.

The chef, who is primarily based in Melbourne cooking at his long-time restaurant Bistro Guillaume, will be serving a four-course menu built around some of his most requested dishes.

“The dishes on this menu are my most highly requested bistro dishes, and are ones I love to cook. I have missed cooking them for Sydney. Six years is a long time,” the chef says. 

“To bring them back, in a room this intimate and with a team this passionate about what they do, is something I have been looking forward to.”

Just nine tables will be available per service, with seven sittings in total, making this one of Sydney’s most exclusive dining experiences.

The $190 four-course menu includes bread, a snack, entrée, main, dessert, petit fours and sides. Diners can choose from classic French starters including onion soup and cheese soufflé before moving on to mains such as roast chicken with tarragon jus or steak au poivre. On the side? Paris mash, frites and salad. 

Desserts continue the nostalgia with profiteroles, passionfruit soufflé and lemon tart, while a concise wine list will feature some of Brahimi’s personal favourites, available by the glass or bottle.

In keeping with the old-school bistro spirit, there’s no online booking system. If you want a seat, you’ll need to pick up the phone.

The details

What: Bistro Guillaume four day pop-up residence at Baker Bleu
How to book: On sale from 2 July, call 0458 400 327
When: Thursday 6 to Sunday 9 August; sittings at 5:45pm & 8pm
Where: Baker Bleu; 2 Guilfoyle Ave, Double Bay NSW 

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