Philippe

About Philippe

Philippe Mouchel's eponymous French bistro and wine bar in the Paris end of Collins Street — a basement room with zinc bar, open kitchen, rotisserie and Josper charcoal oven, and raw-bar seating for Sydney Rock oysters shucked to order. Normandy-trained under Paul Bocuse, Mouchel serves classic-but-contemporary French cooking on seasonal Victorian produce: rotisserie chicken, pressed duck (Canard à la Presse), lobster thermidor and barramundi en croûte (several signatures require phone pre-order). Book via NowBookIt on the official site; Corner (Feb 2026) notes walk-ins welcome at the bar. Private dining in Le Salon Paul Bocuse (up to ten) and semi-private upper level for groups.