For 10 years it was a small shop hidden down a laneway. With a new home, this French delicatessen is turning heads, Parisienne style. In Carlton's La Parisienne Pates restaurant, Australia's only charcuterie, the smallgoods made by Stephane Langlois are sheer delight. There are game pies made from duck with rosemary jus, rabbit and prune, and venison with mushrooms.
Enter La Parisienne Pates and you could be in Paris. In this, Australia's only charcuterie, the small goods made by Stephane Langlois are sheer delight. There are game pies made from duck with rosemary jus, rabbit and prune, and venison with mushrooms. The pates and terrines await your appreciation - duck and orange, wild mushroom, venison with cepes. Pork rillettes and pissaladiere (olive and anchovy flan) are to be relished. Good food is unmistakeable and this charcuterie is a 10 year story of passion about food and an enjoyable life.
Selecting what to take home is an experience not to be rushed. The staff, including Stephane's wife, Muriel, will help you with your selection and each item will be lovingly explained. The boudin noir (black pudding) is best served with caramelised apples. Lyonnaise pistachio, with potato salad in summer and sauerkraut in winter, or perhaps added to a potato and leek soup. There are fresh baguettes and French cheeses - try the Roquefort or the St Andre Triple Cream. There is a small selection of Burgundy wines and groceries carefully chosen to complement the produce. Cassoulet, boeuf bourguignon and prawn bisque are all prepared and simply need to be taken home. Ooo la la.
Cuisine
Parking
Specialties
Services
