Best Known For
Canard A La Bouffe: 1/2 roasted duck with mash and spinach and orange, sour cherry and Cointreau sauce.
Romancing South Yarra diners with classic French character and charm is A La Bouffe, the latest venture by Chef Jacky Frenot – a true industry veteran with a career spanning nearly 50 years. Staff fluent in French add to the appeal of this quaint corner restaurant, a local echo of a Parisian brasserie. A full vegetarian lunch menu offers dishes like the gratin de gnocchi maison with housemade tomatoes and basil sauce, while dinner features traditional dishes such as ravioli de lapin – braised rabbit ravioli with bacon infused Parmesan cream; or filet mignon de porc – roasted pork fillet, comte polenta and asparagus. Dessert is a must - among the decadent options, perhaps enjoy a tarte tatin classic caramelised apple tart with vanilla ice cream; or a flambéed crepe with Grand Marnier sauce.
A few words from A La Bouffe Bar & Bistro
Jacky was born in Rouen, Normandy France and also completed his apprenticeship in the same town. Jacky started cooking with his mother at the age of 8 years because he loved food, especially desserts (there are 13 desserts featured on the A La Bouffe menu, plus the dessert specials). He prepared his first cocktail party for the next door neighbours at 15, one year into his apprenticeship. He then took on his first job as a chef after his apprenticeship at age 17 supervised by the owner.
After reading a magazine about Australia he packed his suit case and arrived in Australia in December 1971, age 21. Jacky could not speak a word of English except for good morning and good evening. His first job was at Le Chateau in Queens Road but because most of the chefs spoke French, after a couple of months he moved on to another restaurant where more English was spoken.
Jacky as Chef opened many land mark restaurants with the owners, to name a few: MontMartre in Grey Street St Kilda, the French Connection in Brighton, the Left Bank in Malvern, the Balzac at Jolimont, Moustache in Camberwell and then opened his own restaurants, Ma Maison in Beaumaris in 1985 and La Banque in Mornington in 1988. For the last 5 years Jacky was executive chef at Chez Olivier in Elsternwick and Prahran and then opened A La Bouffe on 7 July with his business partner Gabrielle Dewan.
"Wonder where the local French go for a taste of home? Wonder no more". A La Bouffe is where you will experience true French hospitality. When the French back home get together with friends and family to prepare a meal, when all the chopping, mixing and baking is done, the cook calls out "A la bouffe" let's eat and the family /friends sit down to their home cooked meal. That is what you will experience at A La Bouffe – an informal, friendly and delicious experience. No pretensions, just good friendly service and delicious food. When French visitors are feeling home sick for some Cream Brulée or Clafoutis (traditional sour cherry pudding) this is where they visit.
Come to our little corner of France in the middle of Prahran and South Yarra shopping precinct and indulge your senses with our extensive range of popular traditional and contemporary French dishes. Try our Seafood Millefeuille, puff pastry with mussels, scallops and prawns in seafood bisque. Or try our Pavé a La Béarnaise, grass fed Goulburn Valley beef thick eye fillet, Pommes Sarladaises, green salad and Béarnaise sauce which is served on the side in a separate container so you can control the amount you have with every bite. Just two samples from our menu. There is an extensive new wine list featuring French and Australian wines, aperitifs and beers.
268 Toorak Road, South Yarra 3141 VIC - See Map
Payments Accepted: Visa, Mastercard, Amex, Eftpos
- Up to 50 Guests
- Birthday Party
- Christmas Party
- Cocktail Party
- Corporate Function
- Dinner Party
- Engagement Party
- Finger Food
- Set Menu