A Taste of Paris in Prahran.
Let’s Cook That Book and our sponsor House collaborated with French Pastry Chef, Pierrick Boyer to bring you three of his favourite recipes!
He cooked up a storm in our Kitchen HQ with his infamous lemon tart and a gorgeous recipe for berry friands. Then we headed to his patisserie in Prahran where he created a delightfully impressive croquembouche.
Melbourne-based pastry chef, Pierrick Boyer says he has bought a taste of Paris to Prahran with his newly renovated café and dessert bar, Reverie Café.
A celebration of his life’s work, Pierrick’s latest venture fuses the delicacy of fine French patisseries with the indulgence of a modern-Melburnian brunching destination.
In 2017, Pierrick was awarded the acclaimed Gault & Millau’ Pastry Chef of the Year and has received many awards for his outstanding creations.
In 1996, he won the honorary award for the most creative sugar work in the well-renowned South Western Regional Pastry Chef competition, and in 2002 the Palm Springs Les Dames Escofier for the most original dessert.
Perrick has featured in numerous publications in Australia, Europe & South East Asia and has appeared on SBS Taste le Tour with Gabriel Gate (2007-2011), French Food Safari with Maeve O’Meara, Coxy’s Big Break, Postcards, Justine Schofield’s Everyday Gourmet, chefmasterclasses.com and Paris 2 Provence Festival from its inception.
After 13 years as Executive Pastry Chef at the RACV City Club’s Le Petit Gateau, Pierrick has ventured out on his own and found himself opening his own patisserie in the Melbourne suburb of Prahran. He also has patisseries set to open in Doncaster and Melbourne’s CBD.
If you love these clips and his quirky French antics, he offers cooking classes at Reverie Prahran including the majestic croquembouche, macaroons, chocolate profiteroles and tarts.
If you have a budding master chef at home, send them along to get their hands dirty learning to make their own cookies and macaroons.
You can find Pierrick in the Reverie Kitchen at 31 Izett Street Prahran.
