Philippe

French cuisine seems to be experiencing a bit of a renaissance here in Melbourne and I love a good French classic. I dined at Philippe on a Monday evening in the company of two fine ladies for a catch up over some good food.

Service is pretty exemplary and a little on the formal side but as refined ladies(!) we don't mind a bit of polite formality. Philippe feels classy and sophisticated and certainly has that je ne sais quoi that makes it tres chic.

We begin proceedings with entrees:

• Quail and foie gras parfait, red currant & orange jelly, toasted brioche
• Fresh pea velouté, lard emulsion, crispy pancetta
• ​Wagyu beef tartare, horseradish cream

The dishes are presented oh so prettily. The parfait comes from the hors d'oevres menu so it's a little smaller than the other entrees but I've been informed it's rich enough in flavour to be a decent entree.

I have the pea soup and it's a beautiful shade of pale green; sweet in flavour with a salty bacon hit. It's classically beautiful.

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• Bannockburn chicken rôtissoire, mushrooms, potatoes, natural jus​​

This was Kirsty's choice and she made it after I told her about Philippe's reputation with roast chicken from the PM 24 days. Presented as a stuffed breast, I think I expected it to be half a chicken but it seems to go down well.

• Collinson & Co Black Angus porterhouse 300g, cassis & red wine jus, polenta fries
• Beer braised beef cheek “Carbonnade”, carrot, cumin, bacon emulsion, opaline

I have the steak and it's well cooked and delicious. I feel that the two polenta chips are bland and unnecessary and they look like play food. The real French fries we ordered and share are the real deal.
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Shern has the braised beef cheek and declared it good. That's all we need to know!

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• Fries, Parmesan, rosemary

Delicious, crispy and cheesy fragranced with rosemary. Good fries!

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• Michel Cluizel chocolate caramel fondant, vanilla ice cream 

Not what I had but looked amazing with an oozy centre. A dessert to remember apparently and to repeat...often if possible.

• ​Rum baba, exotic fruit salad, mascarpone Chantilly 
• Oeuf á la neige, passionfruit curd 

My choice was the rum baba and it came with pineapple and mango shards. I enjoyed it but the baba itself was a little bit soggy and perhaps over soaked in the rum syrup but it didn't stop me from eating the whole thing!

The oeuf a la neige was apparently a light souffle like way to end things and delicious.

Philippe is all the good things about French cuisine under one classy roof. It's a great classic and you can't go far wrong if it's some ooh la la you're after.