Latest news with #Moscovitz
The Age
16-05-2025
- Entertainment
- The Age
‘Is that legal?' Hospo identities share weirdest customer requests
Antoine Moscovitz handled plenty of edible exotica working in the Paris kitchen of legendary French chef Alain Ducasse, but the most unusual request of his career came from a Sydney diner who asked if he'd whip up a possum dish. Difficult requests, intriguing orders and just plain weird queries are a daily challenge for our chefs, waiters and bartenders. And Australia's best have to keep on their toes, because they might be called on to puree steak frites in a blender or asked to make a cocktail with breast milk, or accommodate a diner who wants to wield a sword at dinner. But back to that possum. Moscovitz, who recently opened French-Japanese restaurant Bellevue Woolloomooloo in Sydney, said the request for a marsupial main course came not at the new venue on Finger Wharf in Woolloomooloo, but from a regular customer at his Glebe restaurant, Bellevue Cottage. 'They wanted a private function for 50 people,' he said. With possum the star of the show, Moscovitz's first thought was, 'Is that legal?' He briefly pondered practical matters, like how you'd even cook it? 'I'm guessing like a rabbit,' he said.
Sydney Morning Herald
16-05-2025
- Entertainment
- Sydney Morning Herald
‘Is that legal?' Hospo identities share weirdest customer requests
Antoine Moscovitz handled plenty of edible exotica working in the Paris kitchen of legendary French chef Alain Ducasse, but the most unusual request of his career came from a Sydney diner who asked if he'd whip up a possum dish. Difficult requests, intriguing orders and just plain weird queries are a daily challenge for our chefs, waiters and bartenders. And Australia's best have to keep on their toes, because they might be called on to puree steak frites in a blender or asked to make a cocktail with breast milk, or accommodate a diner who wants to wield a sword at dinner. But back to that possum. Moscovitz, who recently opened French-Japanese restaurant Bellevue Woolloomooloo in Sydney, said the request for a marsupial main course came not at the new venue on Finger Wharf in Woolloomooloo, but from a regular customer at his Glebe restaurant, Bellevue Cottage. 'They wanted a private function for 50 people,' he said. With possum the star of the show, Moscovitz's first thought was, 'Is that legal?' He briefly pondered practical matters, like how you'd even cook it? 'I'm guessing like a rabbit,' he said.
