RESTAURANT ROYALTY RETURNS TO ROZELLE

Culinary great Damien Pignolet is returning to his old stomping ground in Rozelle to partner up with his protégé for one-night only at charming and relaxed French neighbourhood bistro, Chez Blue.  

Pignolet will be joined in the kitchen by friend and Chez Blue head chef Mark Williamson, who he worked with for six years at Bistro Moncur, and former winner of the prestigious Josephine Pignolet award, Hamish Ingham (Solotel’s group executive chef). It’s even more of a personal reunion for Pignolet as Chez Blue is located on the site of his former restaurant, Bistro Deux, which he owned and operated in the mid-1990s.

“The idea of coming back to Rozelle where I have many fond memories and to be able to cook alongside Mark again and for the first time, Hamish, is so very exciting,” explains Pignolet. “We all love French cooking dearly and so it’s going to be a fabulous, very French evening.”

On arrival, sip a Kir Royale cocktail while you get started with an amuse-bouche of petit éclair, crab, caviar and remoulade. Follow this with a four-course menu including salmon rillette, piperade, toasted baguette, new season asparagus, creamed egg and toasted breadcrumbs for entrée; shared mains of beef Bourgogne and a silver dory en papillote with pistachios verjuice sauce and sides of dressed leaves and kipfler potatoes. Of course, there’s a cheese course of Comte with mustard fruit, roquefort, and pear followed by dessert of Pat’s famous pav, lemon curd and passionfruit.  

Chez Blue’s full wine and cocktail lists are available on the evening or opt for the cleverly paired French wines that traverse some of the country’s best wine regions including Languedoc, Burgundy, and Loire Valley.  

Williamson is thrilled to be able to once again cook alongside someone he calls a dear friend and mentor. “Working with Damien was an incredible privilege. His knowledge and passion for cuisine, especially French cuisine, is incredible. I was constantly learning while I was working with him. Being able to cook alongside him here at Chez Blue is very special to both of us and I know it will be a memorable night.’’