Perth's finest French restaurant is run by owner-chef Alain Fabregues, who has received France's highest culinary honor, the Meilleur Ouvrier de France, as well as a French knighthood—Chevalier Dans L'Ordre National du Merite—for his contribution to French culture and cuisine. His degustation menu applies classical French culinary principles to Australia's best seasonal bounty: there's La Couronne d'Escargots Façon Loose Box—a crown made of profiteroles, filled with mushrooms and snails braised in Pernod; and Le Canard à l'Orange—a small breast of duck marinated in orange zest and Cointreau, slow-cooked until tender and served with orange sauce. Each of the rooms here (the restaurant used to be a house) is cozy, intimate, and warm. Accommodations are also available, if you just can't bring yourself to leave.
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