Jack Ng
Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Camile Dubois
Born: Brittany, France
History:
I have been making crepes in the best Creperies all around France since I was 16. Now, I’m passionate about continuing my career in Sydney making our very unique menu of sweet and savoury crepes at Avila Cocktail Bar and Creperie in Bondi beach.
Have you always wanted to be a Chef?
Yes, I have been cooking crepes with my family since I was 2. My mum always used to correct me… she still does.
How would you define your style?
Simple. For me, it is all about timing and using the best products available. At Avila, we import our cheeses and hams, keep it simple and aim for perfection.
What is your feature flavour these days?
We are working a lot with contrast of flavours and aiming to get the perfect balance. You will find this when you order number 10 – a great crepe with goat cheese and honey.
Obsessive compulsive about?
Crepes – getting the correct crispiness, the melted Swiss cheese and great presentation.
Your greatest culinary inspirations/influences:
My dad and grandfather who also were crepe makers in France.
What do you love about this business?
That is a small boutique place that does not do anything but providing quality from A to Z. I also love the concept of combining crepes with cocktails. It is a unique concept that I believe has great future.
An ingredient you can’t live without?
Obviously, “Cheese.”
Signature dish:
Ocean trout crepes with capers, lemon and béchamel ! Amazing.
History:
I have been making crepes in the best Creperies all around France since I was 16. Now, I’m passionate about continuing my career in Sydney making our very unique menu of sweet and savoury crepes at Avila Cocktail Bar and Creperie in Bondi beach.
Have you always wanted to be a Chef?
Yes, I have been cooking crepes with my family since I was 2. My mum always used to correct me… she still does.
How would you define your style?
Simple. For me, it is all about timing and using the best products available. At Avila, we import our cheeses and hams, keep it simple and aim for perfection.
What is your feature flavour these days?
We are working a lot with contrast of flavours and aiming to get the perfect balance. You will find this when you order number 10 – a great crepe with goat cheese and honey.
Obsessive compulsive about?
Crepes – getting the correct crispiness, the melted Swiss cheese and great presentation.
Your greatest culinary inspirations/influences:
My dad and grandfather who also were crepe makers in France.
What do you love about this business?
That is a small boutique place that does not do anything but providing quality from A to Z. I also love the concept of combining crepes with cocktails. It is a unique concept that I believe has great future.
An ingredient you can’t live without?
Obviously, “Cheese.”
Signature dish:
Ocean trout crepes with capers, lemon and béchamel ! Amazing.
Avila Cocktail Bar and Creperie
When in Bondi, treat yourself to a slice of Brittany at Avila Cocktail Bar and Creperie. A welcome addition to Sydney's eastern suburbs, the former fish shop offers a happy and vibrant environment for friends to get together over some delectable savoury and sweet crêpes paired with a glass of wine or a cocktail. You can't go wrong with the classic ham and Swiss cheese crêpe but those with a big appetite should try the chorizo, Swiss cheese, tomato, chilli and garlic sauce crêpe. There are also plenty of crêpes to keep sweet tooths happy too – think crêpes topped with salted caramel and chestnut or for something more indulgent, the mocha, Belgian chocolate, ice cream and coffee glaze crêpe.
