First look at new southern Gold Coast French patisserie headed by award-winning chef
Tres bon! The southern Gold Coast will soon be home to a fine new French patisserie with an award-winning chef behind the ovens. Here’s when it will open.
Food
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ONE taste of chef Richard Le Deunff’s desserts and Sophie Le Deunff was hooked.
The couple, who met in Adelaide 10 years ago, will be relocating their French patisserie business to Burleigh Heads next month, hoping to share their passion for pastries with a wider audience.
“At the first taste of his cake, the seduction was his patisserie,” Sophie laughs. “I said ‘Let’s try for one year’ — 10 years later we have two kids.”
Aux Fines Bouches is an award-winning French dessert business opened in the South Australian capital in 2009.
Sophie says the milestone of a decade in business whet their appetite for a more challenging environment.
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“We felt that Adelaide is a very small market for us to move forward,” Sophie says.
“As for me, I always enjoy good competition. When I see good competitor, that drives me.
“It’s amazing to be part of the industry. The mark of the 10th year, we said, ‘Let’s grow in a bigger city, in a warmer environment’.”
Richard was born in France and moved to Australia 22 years ago after honing is craft in prestigious European kitchens.
“All of his life since he was 15, patisserie was his blood and bones,” Sophie says.
“He lived in Lausanne, Switzerland. The (Fairmont Le) Montreux Palace was where he got most of his training from.
“When he was 30 he migrated to Adelaide and when he was 40 was the birth of Aux Fines Bouches.
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“He started out a one-man show, from a home kitchen to the wholesale kitchen and started expanding. Two years after that I went into business with my husband.”
The disciplined and thoughtful craft of making French desserts from scratch resonated with people in Adelaide, with the patisserie being crowned the best in South Australia by the Restaurant and Catering Awards in 2015, and Richard taking out pastry chef of the year in the Gault & Millau Restaurant Guide Awards earlier this year.
“I would say that 75 per cent of the products are all original creations of my husband, original recipes,” Sophie says.
“We believe in using pure butter from France, pure chocolate from Belgium and Switzerland.
“Everything is hand crafted from the filling to the hazelnut paste. We don’t believe in buying and putting it together.
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“I believe you have to love (what you do) and then the hard work just diminishes. It’s straight from the heart.”
One look at Aux Fines Bouches’ website will have your bidding au revoir to you bikini bod — dulce luche and citron meringue tarts, chocolat cakes, framboises macarons and hazelnut bombes are some of the dozens of decadent treats that will be on offer.
The Burleigh Heads factory will also have an attached cafe with a menu of classic French fares — expect omelettes, quiches, croissants, croque monsiers and more.
Sophie says the cafe and patisserie will offer some gluten-free options, however vegans are advised to steer clear.
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“We use egg, butter and cream. That’s something we will not compromise on,” she says.
“We want to educate our Australians on what a true French patisserie is. It’s the flavour, the art of the dessert that’s created by the chef, it’s the first cut of the knife.
“This is true dessert from France. This is what we all rave about when they say, ‘Let’s go to Paris and eat dessert’.
“It brings us to Queensland to share the love.”
Aux Fines Bouches will open early October at 2/43 Taree Street, Burleigh Heads
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