Montrachet and Masterchef winner to host ‘ultimate Parisian dinner’

Montrachet, a renowned French restaurant in Brisbane, is set to host the “ultimate Parisian dinner” in late May, featuring a collaboration between its Michelin-trained chef-patron Clément Chauvin and 2020 MasterChef Australia winner and pastry chef Emelia Jackson. The event, named Soirée Montrachet, will take place at Montrachet’s King Street location in Bowen Hills and is part of the King Street Uncovered initiative by landlord Lendlease, which celebrates local dining establishments. The dinner promises a curated menu blending Chauvin’s French culinary expertise with Jackson’s acclaimed pastry skills. The evening will begin with a trio of amuse-bouches crafted by Chauvin, including smoked trout mousse and lemon gel tartelette, goat’s cheese boursin with choux pastry, and chicken liver parfait with cherry gel on grilled brioche. Jackson will then present the entrée course featuring roasted scallops with turnip, apple, and beurre noisette vinaigrette. For the main course, Chauvin will serve Northern Rivers free-range duck à l’orange accompanied by liquorice gel, pickled cabbage, and a citrus sweet and sour jus. The dessert finale will showcase Jackson’s interpretation of a Paris-Brest, combining choux pastry filled with hazelnut pastry cream, chocolate gelato, and roasted hazelnuts. The event will also offer paired drinks and French-inspired music spun by a DJ. This collaboration highlights a growing appreciation for French cuisine in Brisbane and Australia, particularly the elevated role of pastry chefs in fine dining. Chauvin emphasized the importance of dessert quality in degustation menus, noting that pastry skills are sometimes overlooked in Australian restaurants. The Soirée Montrachet aims to celebrate French culinary traditions while making them accessible and engaging for local diners. The event reflects Montrachet’s ongoing commitment to bringing authentic French dining experiences to Brisbane, reinforcing the enduring influence of French culture on contemporary cooking.