PROFILED BY DE GROOTS MEDIAWoolloongabba French restaurant C’est Bon opened its doors to the public in July 2008 amid much celebration, and in such a short time it already boasts a full house every night. The minimalist decor of the restaurant is offset with the stunning chandeliers overhead, and walls of mirrors add depth to the relaxed space. It’s tres French here, with the friendly staff boasting soft European accents – adding to the overall ambience.
The a la carte menu features Michel Bonnet’s classic French dishes, executed lovingly by young Frenchman Morgan Buisse from Nantes. Morgan has proficiently re-designed the dishes, staying in touch with the customers’ desires, while remaining true to classic French cuisine. Never short of an oversized stockpot, C’est Bon swears by reduction, and there is a constant bubbling of all manner of sauces atop the stoves in the beautiful stainless steel kitchen. The duck, carnard a l’orange, is a popular French dish. It is twice cooked in the oven to offer delicious crispy skin then served with an orange and Grand Marnier sauce reduction, with char-grilled sweet potato and red cabbage to the side. For dessert a range of options are on offer, and for those times when you simply cannot choose there is also a degustation menu of five desserts for two. C’est Bon specialises in birthdays, offering a Bombe Alaska cake of sponge with strawberries, ice-cream and meringue.
Ilana Tulloch