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Jean Claude Patisserie – Subiaco –Numerous Occasions – Weekdays Only!

IMG_2576Thinking of Jean Claude Patisserie brings a smile to my face. It is hard to remember a better patisserie in Perth before it opened, and all patisseries since hope to match the popularity (and quality) that has been present at Jean Claude for decades.

I started marveling at what Jean Claude produces almost twenty years ago and realised back then that I was far from alone. Those were the days it was open for all, and then some, of the weekend. The only longer line outside a bakery door was in Rottnest and maybe Dunsborough. Most back then would remember the disappointment of missing out on the last [you name it!]

Sure, I feel a little aged writing this, but it is incredible the baguettes now are exactly the same as they were back then! It leaves you in awe thinking about how maybe in another 50 years I’ll be still coming here for the same smoked salmon, cream cheese and capers baguette that I did 68 years prior! The crunch of the outside revealing the soft bread and divine smoked salmon filling.

Smoked Salmon Baguette

Smoked Salmon Baguette

The doughnuts are first class. In this age of the doughnut, it has not changed, and doesn’t need to. The breads are first rate; the pies and sausage rolls are special. My main memory though is some of the technically challenging sweet pastries and tarts which are some of the most delicious I’ve had in Perth, and much further abroad. I had my first strawberry flan at Jean Claude, and still think of the Jean Claude touch when I eat them anywhere. The almond, and the chocolate, croissants are heavenly.

There are times where in the search for the next big thing we get bored of the last big thing. Jean Claude produces patisserie fare that is an outstanding exception, and impossible to see being passé at any time.

Chez Jean-Claude Patisserie Subiaco on Urbanspoon

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Richmond Hill Cafe and Larder – Richmond – Sunday 21 September 2014 – Cheese

Cheese!

Cheese!

For some, cheese is a devotion. I’ve heard Will Studd speak about cheese and he puts it up on a pedestal. Others may be less articulate, but they can be even more enthusiastic and energised.

When I was once in Paris I felt an overwhelming desire to grab a baguette and a hunk of cheese and walk down the road eating it. A tourist asked me for directions and I realised that this desire was very likely a huge stereotype, since I’ve never actually seen a Parisian do the same.

It’s not a weekly, or even monthly occurrence. But every now and then I have the same need to get to Richmond Hill Cafe and Larder for a cheese platter. There is nowhere with the history and feeling that RHCL gives to me.

Magic Melbourne days spent on Bridge Road outside at RHCL are some of my most memorable as a tourist, and now as a local. You can buy an incredible selection of cheese in the larder; you can while away the day eating breakfast, drinking coffee, or maybe enjoy a Bloody Mary. But the A-game is a cheese platter and a glass of wine.

Today we choose to have a cheese platter and select the Pont L’eveque, Pyengana cheddar, and Bleu de Basque to combine with the fig and quince preserve, quince paste, white and fruit bread, apple and pear. The Pont L’eveque is soft but still close to firm, with a pungent aroma from the washed rind. Its taste is divine for a true cheese lover; powerful, clingy and salty. The cheddar by Tasmanian producer Pyengana is cloth-bound and strong without being crumbly. It is rich, melting in the mouth, and lingers beautifully. The Bleu de Basque is an accomplished cheese, but is entry level when it comes to the spectrum of blue strength in bacteria riddled cheeses. I would have preferred stronger (if available on the selection) but it is still a charming cheese albeit a little shy of flavour.

Bread!

Bread!

Unlike other places, I never really notice the service one way or another. On reflection it is often of a high standard, and part of the quality is allowing customers to enjoy lengthy spells at the tables without too much fuss. You look around here and it is a revered venue by customers and staff alike. And a heavy personal favourite of mine.

Richmond Hill Café and Larder on Urbanspoon