Guillaume Brahimi brings Bistro Guillaume classics back to Sydney, cooking at an intimate four-nighttakeover at Baker Bleu
Media Publicity Release
Monday 29 June 2026
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Chef Guillaume Brahimi will bring his much-loved elevated bistro classics back to Sydney for four nights only this August, taking over Double Bay’s Baker Bleu from Thursday 6 August to Sunday 9 August.
For the first time in six years, Sydney diners will have the chance to revisit the dishes most closely associated with Brahimi’s cooking, from onion soup and cheese soufflé to roast chicken with tarragon jus, steak au poivre, profiteroles and lemon tart.
Bookings open Thursday 2 July, with reservations available by phone only.
Guillaume Brahimi said:
“The dishes on this menu are my most highly requested bistro dishes, and are ones I love to cook. I have missed cooking them for Sydney. Six years is a long time. To bring them back, in a room this intimate and with a team this passionate about what they do, is something I have been looking forward to.”
The takeover will see Baker Bleu transform from neighbourhood bakery by day to intimate bistro by night. Across the four-night residency, Brahimi will be in the kitchen, serving a four-course menu of elevated bistro classics. The menu will bring together the signatures, favourites and generous French cooking that have defined his restaurants for more than two decades.
Many of the dishes are featured in his new book Plat du Tour, released in April this year. The experience will be strictly limited, with just 9 tables available per service for seven sittings.
The four-course menu ($190pp) features Guillaume’s greatest hits and includes bread, a snack, entrée, main, dessert, petit fours and sides. Entrée choices include onion soup and cheese soufflé, while mains include roast chicken with tarragon jus and steak au poivre. Sides will include Paris mash, frites and green salad, with desserts including profiteroles, passion fruit soufflé and lemon tart.
A tight wine list will reflect Guillaume’s personal favourites, availableby the glass or bottle.
Co-founder of Baker Bleu, Mike Russell, said: “Baker Bleu is a neighbourhood spot at heart, and there’s something special about opening it up at night and watching it transform into this intimate French style bistro experience.
Guillaume has been a longtime champion of our bread, and we are so thrilled to host him. I’m looking forward to seeing the community come together around the table to enjoy our bread with some beautiful French food.”
Bistro Guillaume will take over Baker Bleu by night from Thursday 6 to Sunday 9 August, with a tight allocation of seats available. Tables will go on sale Thursday 2 July, call 0458 400 327 to book.
BOOKINGS: On sale from 2 July, call 0458 400 327
SITTINGS: 5:45pm & 8pm
Baker Bleu 2 Guilfoyle Ave, Double Bay NSW 2028
About Guillaume Brahimi
French-born Guillaume Brahimi is one of Australia’s most acclaimed chefs. After training under the legendary Joël Robuchon in Paris, he relocated to Sydney in the 1990s.In 2001, he opened the prestigious Guillaume at Bennelong at the Sydney Opera House, earning widespread international acclaim and three-hat status before its final service on New Year’s Eve 2013. He followed this success with the opening of Guillaume in Paddington in 2014.Brahimi expanded his footprint with the highly successful Bistro Guillaume venues at Crown Melbourne (2009) and Crown Perth (2012). A prominent television personality, he has hosted multiple popular series, including Plat du Tour (2020–2025), Guillaume Paris, and Guillaume’s French Atlantic.His contributions to the industry have been recognized with the Vittoria Legend Award, GQ Chef of the Year, and the French government’s prestigious Chevalier de l’Ordre National du Mérite. He is also the author of several celebrated cookbooks, including his latest, Plat du Tour.
About Baker Bleu
Started in 2016 by Mike and Mia Russell, Baker Bleu began as a small bakery in Elsternwick, VIC with a mission to create ethical, delicious long-fermentation sourdough bread and pastries for Melbourne to enjoy. Today, Baker Bleu is part of a strong community of farmers, producers and restaurants in Melbourne and Sydney, with multiple locations in Caulfield North, Hawksburn, Cremorne, South Yarra and Double Bay. In today’s fast paced world, Baker Bleu tries to bring back the joys of real bread using the ancient techniques of long fermentation sourdough, and is proud to provide bread to the broader community with respect for the planet, producers, and product they create.
