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Welcome to Gigi's of Beechworth |
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Gigi's of Beechworth has been a Beechworth culinary landmark since 1995. Chef and Owner Allan Parker whose background includes such well regarded restaurants as Ricky Ricardo's and Saltwater in Noosa, purchased Gigi's from the restaurants founder, Luigi (Gigi) Cipolato in 2007 and has re-established Gigi's as one of Beechworth's finest dining experiences. Gigi's of Beechworth boasts an extensive regional and international wine list including the highly awarded Giaconda label. Gigi's Head Chef Andrew Roscouet was born and raised in Jersey. Following his apprenticeship at the highly regarded L'Horizon on Jersey, he worked at some of the UK's prestigious stablishments including Gleneagles, Savoy Grill and the Berkley. Whilst working at the Albert Roux Icon restaurant "Cafe Roux" in Amsterdam, Andrew was invited to Australia by Chef Raymond Capaldi to work at Le Restaurant at the Sofitel, which at the time, was the only 3 chef hatted hotel restaurant in Australia. He has since enjoyed great success at a number of Melbourne restaurants including gaining 2 chefs hat at Matteos and also running his own business, Bistro 1404. In Beechworth, he enjoys working with local suppliers to source quality, seasonal produce. |
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Beechworth is a popular destination for those who wish to combine a few days away with fine food and a great regional experience. Not suprisingly the food critics are often keen to visit Beechworth knowing they will be able to combine work with pleasure. Click on the media section for just a few of the comments made by some of Australia's foremost food experts. |
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Read more...
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A shot of new blood has revitalised the one-time prominent Beechworth restaurant Gigi's, which had fallen into a malaise under a series of chefs in recent years. (Luigi "Gigi" Cipolato sold the restaurant last year.) Problem solved: newish owner Allan Parker (pictured below with staff) is a chef with 13 years under his belt at restaurants including the well-regarded Ricky Ricardo's, in Noosa, and Saltwater in the same town. However, at Gigi's, Parker, who used to own the Beechworth House bed and breakfast, is settling into the role of restaurateur. In the kitchen, he has chef Megan Chalmers, who was at Middle Brighton Baths between Barry Vera and John Lepp, and the opening head chef at Vera, Brighton. "I don't know what you would call our style of food," says Parker. "We cook what we know. Italian and French influences are obvious but our passion is cooking." The "house-made" label applies to Gigi's sourdough, pasta, charcuterie, prosciutto, mascarpone and ricotta. And they roast coffee. Throwing in a timely refit, Gigi's becomes a potentially valuable string to the increasingly attractive Beechworth bow.John LethleanThe Age |
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