PROFILED BY DE GROOTS MEDIAAttention to detail is one of those throw away phrases you use about yourself when you’re in a job interview, but in a restaurant attention to detail can make or break your dining experience. From the outset La Guillotine’s attention to detail is impeccable, probably due to the fact that owners Jacques (also head chef) and Christine Naudin have been attending to the needs of Adelaide’s diners for over 20 years. During this time the restaurant has won a string of awards including Best European Restaurant at the SA Restaurant and Catering Awards for Excellence in 2003.
The main dining room is warm and cosy and very French, with dark wood exposed beams, linen tables and a mini guillotine in the corner, although you might prefer to dine in the downstairs courtyard or on the second floor balcony overlooking Gouger Street. Famous for its classic French omelettes, Naudin prepares provincial French cuisine the traditional way – think casserole d’escargots (snails, pan-fried with garlic, mushrooms, herbs and shallots) or cervelles aux capres (lamb brains pan-fried in butter, lemon juice and capers). The mignonettes aux poivre-verts are sublime: melt-in-your-mouth slices of layered scotch fillet served with a mushroom, onion and green peppercorn sauce which is good enough to drink. Finish with the creme brulee, crepes suzette or a selection of French cheeses.
