Belle Epoque's stunning turn-of-the-century setting and rustic repertoire of hearty French fare will have Brisbane's winter diners thinking they have died and gone to Paris. Even though they have only travelled as far as the Emporium in Fortitude Valley.
In the tradition of the great brasseries of France, the menu is classically inspired. With this nostalgic respect for tradition but also a canny feel for contemporary preferences, chef de cuisine Sebastien Labbe ensures there are enough subtle twists to seduce the most seasoned Francophile.
"The food served in classic French bistros is not about breaking new culinary ground. Instead, it's about using the best seasonal ingredients to cook simple food really well," said Labbe, who honed his culinary craft in his native France.
"Winter is the perfect time to indulge in rustic comfort food like Le Cassoulet Toulousain, a slow-cooked bean and meat stew originating in the south of France, or Moules a la Poulette, mussels in a creamy chicken bouillon."
The usual suspects Foie Gras, Beef Tartare, Escargots (snails) and Crème Brulee proudly anchor the French-written menu. Diners can expect more than one pièce de résistance with the Canard Fermier à l'Orange (organic duck), La Crêpe Suzette (flambé crepes prepared at your table) and Grand Plateau de Fruits der Mer (market-fresh seafood platter) as signature dishes. Other French favourites such as Bouillabaisse also surface in the Plat du Jour lunch specials that change daily.
With its warm Parisian ambience, Belle Epoque is perfect for all manner of occasions. Perch at the ornate carved zinc bar for a plate of oysters and Pernod; graze over a selection of cheeses with a bottle of Bordeaux or duck in for a mid-week dinner of hearty rabbit stew.
For those who share the French reverence for time spent eating, Labbe suggests the ultimate winter indulgence. Start with a sneaky pre-dinner cocktail (Apèritif), followed closely by a tasty appetizer (Les Apéros), an entrée (Les Entrées), hearty main (Les Plats) and side dish (Garnitures). Wind down with cheese (Les Fromages) and dessert (Les Dessert), capped off with a digestive (Digestif). All underpinned, of course, by meticulously matched wines.
The wine menu is generous and thoughtful, with an allegiance to French wines. For those who struggle to navigate their way around the terminology of La carte des vins, a variety of wines are available by the glass.
From the smell of freshly baked baguettes from the boulangerie and patisserie and the well stocked chilled seafood counter, to the accented wait staff and the rich decor of 1920's Paris, one needs only to swing open the grand double doors to see that Belle Epoque has that certain je ne sais quoi about it.
