Meet Guillaume, Head Chef at Four Frogs Circular Quay
Chances are you’ve tasted his Crêpes, but you may not have met the man who is in charge of the Four Frogs Circular Quay kitchen. We thought we should change that and introduce you to Guillaume, Circular Quay’s Head Chef! Today, he’s telling us how he makes the perfect Crêpe.
How long have you been working for Four Frogs?
I’ve been working as the Head Chef at Four Frogs Circular Quay for 4 years now.
What is your favourite Crêpe or Galette?
When I’m in the mood for something sweet, my go-to is chocolate with Grand Marnier. If I want something savoury, I often have the ham, cheese and egg Galette – it’s perfect for a weekend brunch. And of course, when enjoying a Galette, you can’t forget the French dry cider.
What makes a good crepe?
To make a good Crêpe, the batter needs to be left overnight before use, so there is quite a bit of prep involved. We cook the Crêpes at 210 degrees, for less than a minute. The texture must be soft, and it’s important to add enough butter to ensure the best taste. It wouldn’t be French cooking without lots of butter!
Tell us bout your experience in the food industry.
Before I joined Four Frogs four years ago, I worked in France. I had the opportunity to work at a number of restaurants in Bretagne, the home of Galettes and French cider.
What do you enjoy when you are not at Four Frogs?
When I’m not at work I like to take advantage of Australia’s fantastic weather! I enjoy surfing on the local beaches here in Sydney and I love camping all over the country. I also love music, I am a DJ in my spare time, I’ve played in a lot of venues here in Sydney.