Guillaume Brahimi’s Top French Treats in Sydney

Originally published on SBS.

From a widely loved Bronte bakery to an outstanding Woollahra butcher.

The way French-born Australian chef Guillaume Brahimi speaks about gallivanting around Sydney to pick up French delectables, makes us want to do exactly the same – stat.

From the outposts of artisans to one of Sydney’s most renowned restaurants, here’s where he likes to indulge.


Brahimi tells SBS Food, “I love going to Iggy’s Bread in Bronte to pick up a sourdough. It’s the best, I love it.”

The business, run by husband-wife duo Igor and Ludmilla Ivanovic, is celebrated for not only its sourdough (which sell out quickly, usually by mid-morning), but its rye, francese, ficelle, brioche and seven-grain bread. For something on the sweeter side, look towards the cranberry pecan loaves and featherweight croissants.


“After getting some bread, I’ll stop off at Victor Churchill, the butcher,” Brahimi says.

“For me, it feels like being in a toy shop. From there, I’ll pick some charcuterie and their classic French chicken liver pate. Both are made with great craftsmanship.”


Brahimi says, “I really enjoy going to Sacrebleu!, which is run by a young man named Adrien [Bochel].

The business, which he co-founded with his wife, Cecile, is known for its madeleines and caneles.

“He’s come all the way from France to pretty much make these two desserts! They’re very special, made with love and high quality ingredients.


Brahimi thinks there’s nothing better than sitting down and eating some Sydney rock oysters.

“At the moment, I’ve been ordering them from East 33. You can get them delivered to your door in beautiful packaging. All you have to do is find a spot near the beach and eat them. That’s a very French thing to do.”

Dining in

While Bondi icon Sean’s Panorama isn’t exactly French, it almost feels French, according to Brahimi.

“Dining by the water, the philosophy of showcasing the season’s produce, and in such a homely way, Sean’s is one of my favourite places to eat. There is just so much respect for produce.”

Much of the restaurant’s produce comes from chef-owner Sean Moran’s Blue Mountains farm.

Brahimi says the chalkboard menu is constantly changing. Celeriac chowder and pippies, and kingfish tartare and roast chook with a parsnip puree and mushrooms are just a taste of the type of dishes that grace the menu.

“It’s modern Australian, with sometimes French-inspired dishes,” he explains. 

Lead image credit: Roboppy at English Wikipedia, CC BY-SA 2.5.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s