Classically trained French Chef Frederic Booms is Head Chef at Sydney's stylish Cockle Bay brasserie ‘Helm Bistro & Bar’.
Hailing from positions as Head Chef at celebrated and award-winning restaurants such as Pier Nine, Montrachet and Chez Le’Toile, Chef Booms has become renowned for his modern take on French bistro style food. With his panache and distinctive flair for re-creating French themed dishes with robust yet simple flavours, Chef Booms is a top-notch addition to the sleek Helm venue.
Parisian-born Frederic began his culinary career over 13 years ago, when he began his training in Brisbane. Frederic completed his apprenticeship at iconic and respected Brisbane seafood restaurant Pier Nine, where he quickly moved up the ranks to become Chef de Partie, and, in 2002, Head Chef.
Paying homage to his heritage, in 2007 Frederic attained Head Chef position at celebrated, two-hatted French restaurant ‘Montrachet’ in Brisbane. Here, discovering his passion for modern French cuisine, Frederic gained the experience and laid the foundations for what he considers one of his career highlights to date – his role as Head Chef at Chez Le’Toile. Here at Chez Le’Toile, the French native practiced the art of elegant French bistro fare - skills which he puts to good use now in the Helm Bar menu.
Shunning the traditional connotations surrounding ‘pub grub’, Frederic has exclusively designed a brand new menu for Helm Bistro packed with robust yet flavour focused dishes. Undoubtedly imbued with Frederic’s signature European twist, the new Helm Bar menu represents superb brasserie style food at value-for money prices.
Chef Booms says: “Coming to work at Helm Bistro is a whole new challenge for me - but an exciting one. With the Helm menu, I wanted to get away from the ‘deep fried’ style of dish that is usually associated with bistro cuisine, to put a bit more love and soul in the food. Ultimately my aim is to create simple dishes with exceptional flavour.”
Go to http://www.lifestylefood.com.au/restaurants/helm-bar for more information.
In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 3h ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 4h ago