Bitton Gourmet
On Thursday night, Secret Foodies were transported from windy Sydney to gay Paris’ in the short time it took to walk from the street entrance to our chic flag adorned private dining area. What better location for our Paris to Provence dinner than Bitton Gourmet Café and Grocer, a leader in the French café scene in Sydney for over 12 years.
Bitton is the brainchild of David and Sohani Bitton who recognised a demand for quality cooking products and opened in 2000 as a six-table café and grocer in what was the shell of an old butchers shop. In 2007, the café tripled in size going from 2 to 15 employees, 5kg to 55kg coffee per week and 700 to 2,700 eggs per week. Not only do the Bitton’s have a flourishing café to their name but also an extensive range of gourmet food products sold in over 500 stores nationally and a handful of countries internationally.
In a Secret Foodies first the night kicked off with a game of secret tasting. The eyeholes of our masks were taped over and alternate foodies donned the mask. Mask-less foodies fed their masked friends so they could have a shot at guessing the ingredients in products from the Bitton Gourmet range. Two rounds ensured everyone had a go and the winners of each round were lucky enough to score a signed copy of David’s cookbook A French-inspired café cookbook. This icebreaker not only caused endless laughter for our mask-wearers but a great way to showcase the Bitton Gourmet products.
Once the laughter settled, it was down to business. A seriously French menu cooked by the seriously French (trained, New Zealand born) head chef, Stuart Masters. The menu was specially created just for us and many of our Secret Foodies were begging for dishes to be put permanently on the menu.
Mushroom and Vanilla Cappuccino Soup
I could have eaten an entire vat of the rich, warming appetizer; the Mushroom and Vanilla Cappuccino Soup. Far from everyone’s worst nightmare of a mushroom flavoured cappuccino or a coffee flavoured mushroom, the vanilla cappuccino added a creamy, moreish element I just couldn’t get enough of.
Quail and Foie Gras Croquettes with French Lentils and Spinach
An entrée of Quail and Foie Gras Croquettes with French Lentils and Spinach followed. Crisp pillows gave way to a gooey filling of quail with subtle hints of foie gras.
Braised Baby Lamb Shank with Paris Mash
In my opinion, anything marinating for 4 days has got to be good. But the Braised Baby Lamb Shank with Paris Mash was great. Secret Foodies were lucky enough to get top-secret info on how to marinate these bad boys at home. The lamb was so tender the tables needn’t have been set with knives. As Stuart put it, the Paris mash was not weight watchers compliant, instead devilishly creamy in the absolute best way possible.
Pear Tart Tatin with Lavender Crème Anglaise
The dessert was a twist on its traditional apple cousin, a Pear Tart Tatin with Lavender Crème Anglaise.
Petite Crème Brulee
And if the secret tasting, appetizer and 3 courses that proceeded weren’t enough Petite Crème Brule’s were served as petit four. To the foodies that had to leave early, they were so delicious I had yours too.
Bitton is a little gem with lovely staff and delicious French café style food. The best part is that you can stock up on your groceries and gourmet food products whilst you’re there to create a French masterpiece of your own. But that’s enough of what I think, lets hear what our foodies have to say…
Category: East
Fantastic experience! I loved the food at Bitton, every ingredient was perfect and cooked to perfection. The staff amazingly friendly, Merci!! What a great surprise!!
Fabulous evening! Lovely to meet the team from Bitton – David, Stuart & Jessica and congratulations to the Secret Foodies for organising another great event. The quail and foie gras croquettes were amazing – thank you!
A secret evening at bitton in alexandria. If you havent been it should be on your to do list. The lamb shank melted in your mouth and the pear tart tartin was a delightful finish. An amazing evening with a fantastic group of people that fell together nicely.
askSarah
Hell of a meal – vanilla mushroom amuse bouche; foie gras entree, lamb shank main with Paris mash; Pear tarte tartin for dessert.
Looking forward to the creme brûlée petit four.
What a fabulous evening. Donna was the perfect hostess and big thank you to David, Stuart and Jessica for introducing us to the wonderful world of Bitton. The mushroom & Vanilla cappuccino soup was spectacular. I will definitely be signing up for another secret foodies event. Thank you.
Beautifyl company ! Great host !
The food was ‘ok’.. I have had better French food and tastier but the concept, people and host made the night !
I’ll come back to secret foodies but maybe try bottom
What an amazing evening! By far, the best Secret Foodies yet!! The quail and foir gras croquettes were spectacular and especially made for the event….I think we have convinced them to put them on the menu. David, the owner and Stewart, the chef, we’re so passionate about what they do and that comes through clearly in the food and service! Cafe Bitton is a must!!!!!
I can’t remember the names of what I ate but it was amazing! The entree was my favourite and I definitely think they should add it to the menu. And even more exciting was the food tasting done blindfolded.. Like dinner in the dark when i was in England. Thank you to Donna , David and Chef Steward for making the evening a passionate foodie experience, I will return!