French-born Philippe has been wowing Melburnians for years with his technical virtuosity and innate talent for balancing flavours at restaurants like Paul Bocuse and The Brasserie by Philippe Mouchel.
He’s been cooking since he was 16 and still retains an enthusiasm with a remarkable amount of spring in his step. “Cooking is my passion and pleasing diners brings me great pleasure”, he says.
Grandmother Jeanne’s Braised Pigs’ Trotters
Recipe by Philippe Mouchel
Red Fruits and Lemon Mirliton Tart
Spring Bay Mussels “Mouclade” Normandy Style
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