Chez bagou

Albert Park 1km.

By Katya Wachtel. By Matheus. While many French restaurants in Melbourne hone and honour French bistro classics, Chez Bagou adds its own flair. For French-born owner Aurelien Bagou, that starts with brightening up the classics. Here, the bistro favourite steak tartare might be elevated with porcini mushroom and slices of Tasmanian truffle, while the gravlax plate sees salmon swapped out for cured kingfish topped with beetroot puree, fennel and homemade buttermilk blinis with kingfish rillettes. Tradition also stakes its claim here.

Chez bagou

Classic French food and exceptional service awaits you at Chez Bagou. From a casual mid-week dinner to a celebration with friends, our team is dedicated to meeting your every need. Our menu is a harmony of traditional French cooking and modern cuisine. Embodying the bistronomie style of a modern French restaurant, we offer a comforting selection of classic dishes with a creative twist. Upstairs, enjoy private dining for groups of nine or more in our intimate suites. Adjoining dining rooms can accommodate up to 26 people for your next occasion or celebration. An after-work cocktail. Pre-dinner champagne. Or a sweet dessert shared, or not. Running the expanse of our front dining area, our wood-topped bar is made for moments of delight. Enjoy the ambience of our restaurant as you sip on an exceptional cocktail or vibrant glass of wine.

Creme Brulee Representing a new wave of bistronomie-style restaurant, Chez Bagou on Bridport Street in Chez bagou Park delivers a twist on classic French bistro and modern cuisine.

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Albert Park 1km. Port Melbourne 1km. Cuisse de Canard Confite: confit duck leg, golden gratin potato and jus. Les Coquilles St Jacques: Pan seared scallops with cauliflower puree and smoked salmon roe. Creme Brulee. Representing a new wave of bistronomie-style restaurant, Chez Bagou on Bridport Street in Albert Park delivers a twist on classic French bistro and modern cuisine. Oozing French charm from the bistro-style alfresco table settings, to an elegant interior ambience of polished wood, ornate mirrors, candles and white napery, this restaurant embodies all that owner Aurelien Bagou represents. Say bon appetit to entrees like traditional snails, cooked in parsley and garlic butter, or perhaps pan-seared scallops, cauliflower puree and smoked salmon roe; followed by mains such as crispy pork belly, confit potatoes, roasted grappes and rosemary jus, best enjoyed with a glass of red. Steak lovers are satisfied with choices like grass-fed Scotch fillet, mushroom sauce, fries, green beans and garlic.

Chez bagou

Social Profile:. Crisp white tablecloths. A refined and impressive wine list. Delicious food.

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Claim this listing. Get the latest updates from AGFG. Take a seat at the bar. Embodying the bistronomie style of a modern French restaurant, we offer a comforting selection of classic dishes with a creative twist. By Matheus. Report an Error. The warmth and easy elegance of a French neighbourhood bistro in Melbourne. Website: chezbagou. Contact Details Phone: 03 Website: chezbagou. Or ask the waitstaff to scale the rolling ladder that lines the golden-hued bar for top-shelf Armagnac eau de vie dating back to Or a sweet dessert shared, or not.

By Katya Wachtel. By Matheus.

In the elegant dining room, complete with original floorboards and old-school white tablecloths, you can rely on mainstays like French onion soup, escargots with garlic butter, boeuf bourguignon with slow-cooked beef cheek, confit duck leg and, to finish, tarte tatin and fluffy profiteroles. My bakery founds By Matheus 2 Items. Pre-dinner champagne. Get the latest updates from AGFG. Enjoy the ambience of our restaurant as you sip on an exceptional cocktail or vibrant glass of wine. Report an Error. Mon Closed. Venue profiles are written by independent freelancers paid by Broadsheet. Post Code. We need to know your location so that we can provide you with the best results. Here, the bistro favourite steak tartare might be elevated with porcini mushroom and slices of Tasmanian truffle, while the gravlax plate sees salmon swapped out for cured kingfish topped with beetroot puree, fennel and homemade buttermilk blinis with kingfish rillettes.