Philippe Mouchel's Profile

Chef Philippe Mouchel
RECIPES
Recipe
Escargot Provencale
Philippe Mouchel's career has been stellar and it just keeps getting better. Raised in Normandy, Philippe began his career at 16 at French Michelin starred restaurants such as Restaurant Roger Verge in Mougins, and it wasn't long before he was working under the legendary French chef Paul Bocuse at his restaurant in Lyon. Bocuse, with his keen eye for talent, was impressed with the young chef and offered him the chance to get involved in his new restaurant in Tokyo, which led to further international postings with Bocuse. Arriving in Melbourne in 1991, Philippe was instrumental to the opening of Restaurant Paul Bocuse in Daimaru, before moving on to establish Langton's, a sleek basement bistro on Flinders Lane. Philippe returned to Japan for two years, but Melbourne had him hooked and in 2004 Philippe moved back to the garden city to open his acclaimed French restaurant, the brasserie by Philippe Mouchel, along the riverside at Crown Casino. Philippe's fresh take on contemporary French cuisine has established the brasserie as a favourite among Melbourne's dining set, who gleefully welcomed Philippe back from Japan with open arms and ravenous appetites. Describing his restaurant as "classic, contemporary, buzzing, convivial", Philippe's goal is to achieve art de vivre: the buzz in a restaurant created by the interaction between diners, chefs and waiting staff. If the ambience of the brasserie is anything to go by, Philippe has certainly got the mix right. Vittoria Legend Award - The Age Good Food Guide Awards 2012 Amy Looker
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