At 15, I started studying at a hospitality school in Alsace, the French region I was born in. I went to study at the most prestigious Chef School, l’Ecole Superieure de Cuisine Francaise in Paris. I then worked for several Michelin star restaurants in Paris and then returned to my hometown to open his first bistro restaurant in 1997 in Strasbourg. A few years later, I opened a catering business and then a second fine-dining restaurant, L’Atelier du Gout (Workshop Taste).

When I arrived in Perth in 2013, I began working as a Head Chef for Alain Fabregues, the well-known owner of the Mundaring Loosebox restaurant. I launched my company My French Voyage in 2018 to offer intimate gourmet tours in the regional towns of France and make customers discover the real France. Then, I shared my love for delicious food with customers of his private catering events.

I have extensively travelled over the years, which has helped me appreciate the different cultures and types of cuisines. Therefore, even though I specialise in modern French cuisine, I am knowledgeable in Italian, Spanish, and various types of Asian food.

My goal is for guests to have a unique experience which surpass their expectations and fulfill their desires. Guests are more than welcome to share their wishes and I will do mys best to make them come to life.

For me, cooking is...

Sharing my passion for good food and provide emotions. Using as much as possible seasonal and conscientiously sourced produce.

I learned to cook at...

The most prestigious Paris French school, Ecole Superieure de Cuisine Francaise, then in several Michelin star restaurants.

A cooking secret...

99% of hard work and 1% of talent :)

My menus

Francois' 3 course Mediterranean menu

STARTER

Choose 1 dish

Lemon myrtle cured salmon, organic buckwheat blinis and roasted beetroot (GF)

Red onion tatin tart, seared duck breast, rocket salad

Geraldton Spanish Mackerel fish tartare, passion fruit, chili and baby cucumber (GF)

Crispy poached egg piperade (paprika and tomato confit) Albany asparagus (V)

Shark Bay scallop’s squid ink crumb pumpkin miso mousse, avocado wasabi condiment (3 shells)

Exmouth tiger prawns, avocado and grapefruit salad Gin Gin finger lime (GF)

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Traditional French Rivera Bouillabaisse fishes served in cassolette (GF)

Fremantle swordfish steak quinoa and fennel, authentic bearnaise sauce

Confit duck leg, garlic potato cake and baby carrot, shiraz jus (GF)

Chicken breast stuffed with Paris mushroom duxelle, pea mash, port cream sauce (GF)

Amelia Park lamb rump fresh herbs crust, ratatouille and green beans

Roasted tiger eggplant balsamic vinegar, quinoa and fennel (V)

DESSERT

Choose 1 dish

Giant crousti-chou salted butter caramel cream

Coconut and sago pudding, mango coulis and financier biscuit (almond and hazelnut) (GF)

Selection of 3 French cheeses, organic sourdough bread

Floating Island (vanilla bean crème anglaise with poached French meringue) (GF)

Authentic lemon tart meringue, raspberry coulis

Francois' 3 Course Umami menu

STARTER

All inclusive

Delicate kombu dashi and tiger prawns dumpling

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Amelia Park lamb rump or duck breast teriyaky, grilled baby vegetables with sansho

DESSERT

All inclusive

Black sesame and coconut sago pudding, matcha ice cream and white sesame nougatine

Francois' 5 course Tasting Menu

STARTER

All inclusive

Leeuwin coast Akoya pearl oyster, steamed in bamboo basket (GF)

Exmouth tiger prawns, avocado and grapefruit salad Gin Gin finger lime (GF)

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Duck breast, garlic potato cake and baby carrot, shiraz jus (GF)

DESSERT

All inclusive

Selection of 3 French cheeses, organic sourdough bread

Floating Island (vanilla bean crème anglaise with poached French meringue) (GF)

Lemon macaron (GF)

Francois’ 3 course French Menu

STARTER

Choose 1 dish

Lemon myrtle cured salmon, organic buckwheat blinis and roasted beetroot (GF)

Red onion tatin tart, seared duck breast, rocket salad

Geraldton Spanish Mackerel fish tartare, passion fruit, chili and baby cucumber (GF)

Crispy poached egg piperade (paprika and tomato confit) Albany asparagus (V)

Shark Bay scallop’s squid ink crumb pumpkin miso mousse, avocado wasabi condiment (3 shells)

Exmouth tiger prawns, avocado and grapefruit salad Gin Gin finger lime (GF)

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Traditional French Rivera Bouillabaisse fishes served in cassolette (GF)

Fremantle swordfish steak quinoa and fennel, authentic bearnaise sauce

Confit duck leg, garlic potato cake and baby carrot, shiraz jus (GF)

Chicken breast stuffed with Paris mushroom duxelle, pea mash, port cream sauce (GF)

Duck breast, garlic potato cake and baby carrot, shiraz jus (GF)

Amelia Park lamb rump fresh herbs crust, ratatouille and green beans

DESSERT

Choose 1 dish

Giant crousti-chou salted butter caramel cream

Valhrona dark chocolate souffle, artisan pistachio ice cream (GF)

Coconut and sago pudding, mango coulis and financier biscuit (almond and hazelnut) (GF)

Selection of 3 French cheeses, organic sourdough bread

Floating Island (vanilla bean crème anglaise with poached French meringue) (GF)

Authentic lemon tart meringue, raspberry coulis

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Chef Francois's reviews

4.87

•

15 services

The whole experience was incredible. Francois and his wife Esther were so amazing, the service, presentation, taste and the clean up afterwards was impeccable. They were both engaging and made the whole day very very special for my mum’s 60th birthday celebration. We all throughly enjoyed every course and there was plenty of food. I would highly recommend this experience to anyone looking to conjure a very special and memorable event!

It was truly a wonderful experience.

Francois was excellent, very engaging with our guests, excellent food and was able to cater to all of our needs. Really made the experience outstanding. Would use again. Highly recommend to anyone.

Francois was Great!!!

It was amazing. All our guests were so Impressed with the quality of the food presented. Everyone had a memorable night