Newspaper article Sunshine Coast Daily (Maroochydore, Australia)

Claude's Cuisine; Rae Wilson Finds a New French Restaurant in a Quiet Corner of Woombye Is Dishing Up Some Dazzling Food

Newspaper article Sunshine Coast Daily (Maroochydore, Australia)

Claude's Cuisine; Rae Wilson Finds a New French Restaurant in a Quiet Corner of Woombye Is Dishing Up Some Dazzling Food

Article excerpt

Byline: Rae Wilson

TRES delicieux.

There is no other way to describe the French cuisine served up by Claude Faullimmel at his quaint Woombye restaurant.

Chez Claude, which translates to Claude's Place, has an unpretentious cottage-like atmosphere where you can sit and natter with old friends for hours.

My dining partner and I had two months of travelling stories to catch up on between us, so we did just that.

We arrived at 6.30pm on Saturday to find comfy seats in a cosy room decked out with terracotta-coloured walls and a tiled floor.

We left four hours later, completely sated - and maybe a little tipsy.

Claude's menu is written in French, giving it an authentic feel, but repeated in English directly beneath, making it easy to decipher.

The dinner menu is made even easier with set prices: two courses for $29.90 or three courses for $38.50.

Choosing the fare, on the other hand, is a whole other dilemma.

We started with the wine from a fairly impressive menu of Aussie and French selections - opting for a $17 carafe to share.

The Higher Plane Shiraz (Margaret River 2007), with red and black fruit flavour with a fine tannin finish, was perfect.

Our waitress, who told us she had been working at the restaurant for a month, said she had not received a single complaint, which she found rare in the hospitality industry.

We found her attentive but more than happy to stagger our courses so we could fit in our endless travel tales and the hearty, delicious cuisine served to us.

But other patrons were served promptly after ordering, meeting the needs of those after a quick meal.

We noted several vegetarian and gluten-free options available.

For entree, we opted for Le Toast Strasbourg Facon Tarte Flambee (homemade bread spread with fromage blanc, bacon and onions, then toasted) and La Quiche aux Champignons et Fromage de Chevre (fresh mushrooms and French goat cheese gourmet quiche). …

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