Page 57 - Tropic Magazine Issue 16

LIFESTYLE • FOOD

A certain je ne

sais quoi

AWARD-WINNING
The name of Cairns French ACKNOWLEDGEMENT
restaurant C’est Bon In his distinctive French accent, owner
Nicolas Devic told Tropic it was nice to
simply means “it’s good” be acknowledged by peers, who are also
in English, but the verdict locals. “What I’m looking for is approval
from professional foodies from the locals - the customers - and
is that it’s the best. this award is a representation of this,
because on the panel some are already
Words Renee Cluff customers,” he said.
Mr Devic also congratulated his team
Big things are happening at C’est Bon. and new head chef Daniel Peters, who’d
the fat and get their fill of arguably the First, the acclaimed French restaurant initially been concerned about taking
best specialty coffee and homemade on Lake St took top honours in the the role, because he had not been trained
food on this side of the Tablelands. recent Australian Culinary Federation in French cuisine.
With a focus on local produce, the (ACF) Cairns awards. “In three weeks, he picked it up and I
menu at Altitude features ingredients Nine city restaurants competed was able to step out of the kitchen,” Mr
that are grown and produced in the event, in which expert ACF Devic said. “Because he’s Australian and
on the Atherton Tablelands and diners were treated to an entrée, knows how to please Australian palates,
surrounding areas. Mungalli Creek main and dessert at each venue, we have a clever blend of authenticity
Dairy, Stockman’s Eggs, Ah Gee’s judging each dish out of ten. and the right French to please the
Family Farms, Tommy Bee Apiaries, Piato and Ochre were given second customers. So it’s a bit more thickness
Well Loved Worcestershire Sauce, and third places respectively. for the soup, a bit more seasoning here,
Sunnyville Pork... the list goes on. In addition to the recent award, just little tweaks.”
C’est Bon is making a bold move
into breakfast, opening seven days a BREAKFAST IS SERVED
week for the very first time. Rather than resting on its laurels, C’est
These guys are Bon is embarking on the new challenge
to open seven days a week, including
killing it. breakfast. It’s meant a doubling in staff
numbers and the creation of a new menu.
Mr Devic said while there will be
pastries as well as eggs and bacon,
They even use a locally made Davidson the breakfast menu will contain some
Plum powder from Rainforest Heart unique surprises. Coffee will be a new
for that extra kick in their Hollandaise focus, with beans supplied by local
Sauce. On the day I visited I enjoyed roastery Tattooed Sailor. “We want
their Coffee Rubbed Rib Fillet with to bring something expected in an
locally made Country Crumb stone unexpected way,” he said. “For instance,
ground sourdough. Amazing dish. Nicolas Devic in some menus you expect to see a lovely
All this and there’s also the fact that it’s yoghurt and granola and berries. We do
at least 5 degrees cooler than Cairns. a blend between that classic dish using
Did I mention how seriously they take C’est Bon’s award- our crème brulee, so we are substituting
their coffee? With specialty coffee winning menu the yoghurt for the crème brulee.”
beans roasted exclusively for Altitude
and the newly installed Nitro Brew Entree: seared scallops with
Bar. There’s even a sparkling black cauliflower foam, croutons,
coffee, which is a cool delight for cold lardons, oyster mushrooms
press coffee drinkers. I reckon you’d and crumbed cauliflower.
be hard pressed to find a better coffee
spot. And how about the locally made Main: shoulder of braised beef
ScooBrew Kombucha on tap with the with a wet rub, potato gratin,
exclusive Davidson Plum flavour using mushroom speck and a red
their own fruit? Definitely not what I wine sauce.
was expecting to find at the old Gillies Dessert: iced coffee souffle,
Roadhouse. hot Kahlua sauce, whipped
Yep, I told you Altitude is open cream, cocoa powder and
these guys are daily 7am – 5pm spiced crumble.
killing it.

57 • tropicnow.com.au