The opening of St Helens’ newest restaurant went “amazingly well”, says Furneaux chef and co-owner Stefaan Codron.
Despite things being a little “touch-and-go” prior to opening the doors for the first time on July 20, Codron said the restaurant had received overwhelmingly positive comments and reviews from their first patrons.
“We’ve had great comments and a great start,” Codron said.
“It all feels a little bit surreal, like, did that even happen?
“Then you sit down and read the comments…”
Comments and reviews on the Furneaux Facebook page said meals were “exquisite”, with presentation, service, and atmosphere all of the highest standard.
The restaurant’s opening degustation menu was served from July 20 to 22.
Codron said the degustation menu was inspired by both Tasmania’s produce and his beginnings as a chef cooking French food.
“I was going back to when I was working in France,” he said.
“We also really wanted to celebrate the local produce.”
The menu consisted of French-inspired dishes such as beef consomme celestine with herbed crepe, duck breast l’orange with peppercorn and honey sauce and winter vegetables, and chicken ballotine with champagne and tarragon cream sauce.
Desserts such as traditional creme brulee infused with Bridestowe Lavender, canneles of Bordeaux, Paris brest puffs, madeleines, and Belgian chocolate truffles were also on offer.
Codron, alongside fellow Furneaux chef and co-owner Jonathan Wong, made the choice to move to the East Coast after falling in love with the region.
Both Codron and Wong have worked all over the world.
Codron began his career in Belgium at age 13, before working in France, with Hyatt International, Lite ‘n’ Easy, and Dominos.
Wong was born in Malaysia, and found a passion for food while studying in the US. He began training as a chef in Brisbane.
Codron said he wanted to thank everyone who helped to get the restaurant running and came to support them during their first few days.
“The team did whatever they could to make sure we opened on time,” he said.
“We are grateful for all the people who attended. It’s like one big family, and we tell the customers that we are family.”
To make a reservation at Furneaux, visit www.furneauxrestaurant.com.au, call 6376 2151, or email firstname.lastname@example.org.
The restaurant will officially open on Wednesday, July 25.
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