Latest news with #LeFrerot
The Age
26-05-2025
- Business
- The Age
Upmarket Catalan restaurant Parlar shuts in Potts Point
Restaurateur Andrew Becher has closed chefs' hatted Catalan restaurant, Parlar, and will chase a shift in the Potts Point clientele, opening an all-day French food venue, Le Frerot, in its place. The French term for brother, or little brother, is a nod to Le Frerot's neighbour, Franca restaurant, which Becher also owns. While Franca is a brasserie with 'a sense of occasion', Le Frerot will be a more accessible everyday venue. The upmarket Parlar only traded at night, whereas when Le Frerot opens in late July, it will be an all-day operation. Becher points to changing demographics in Potts Point, with a more mature clientele in the area wanting more daytime options. 'At night, it'll be a bistro,' Becher said. The restaurateur explained Le Frerot would deliver freshly baked boulangerie items and an all-day breakfast, which would make way for a dinner menu of bistro favourites such as French onion soup, gruyere souffle and mussels. It will also include house-made charcuterie and a cheese room.
Sydney Morning Herald
26-05-2025
- Business
- Sydney Morning Herald
Upmarket Catalan restaurant Parlar shuts in Potts Point
Restaurateur Andrew Becher has closed chefs' hatted Catalan restaurant, Parlar, and will chase a shift in the Potts Point clientele, opening an all-day French food venue, Le Frerot, in its place. The French term for brother, or little brother, is a nod to Le Frerot's neighbour, Franca restaurant, which Becher also owns. While Franca is a brasserie with 'a sense of occasion', Le Frerot will be a more accessible everyday venue. The upmarket Parlar only traded at night, whereas when Le Frerot opens in late July, it will be an all-day operation. Becher points to changing demographics in Potts Point, with a more mature clientele in the area wanting more daytime options. 'At night, it'll be a bistro,' Becher said. The restaurateur explained Le Frerot would deliver freshly baked boulangerie items and an all-day breakfast, which would make way for a dinner menu of bistro favourites such as French onion soup, gruyere souffle and mussels. It will also include house-made charcuterie and a cheese room.
