Chez Dominique settles in for winter residence

Elsa Marie and Julian May of Chez Dominique will take up a residency at The Whale Inn in Narooma later this month. 

After more than a decade in renowned kitchens throughout Europe and Australia (Septime, Saint-Europe, Brawn, 10 William Street), including La Vierge, their own acclaimed bistro in Paris's 20th arrondissement, Marie and May returned to Australia last year, settling in Moruya on the South Coast to learn more about organic farming and to give their food a unique meaning.

The duo launched Chez Dominique offering private dinners in nearby homes and popping up along the coast, winning the hearts of locals along the way.

An intimate paddock-to-plate bistro pop-up, Chez Dominique at The Whale will draw on humble French roots with creative seasonal cooking that celebrates local South Coast produce. The French-Australian chef couple have built close relationships with local farmers, producers and artisans with whom they will create authentic, fuss-free dishes that let the ingredients speak for themselves. 

They said: “We have fallen in love with all of the incredible ingredients the Eurobodalla Shire has to offer. We have a strong passion for local, high-quality, sustainable produce and wine, and can’t wait to share our cooking with the local community.”

Vegetables will be the stars of the show, sourced from four local farms that the pair cherish - Borrowed Ground growers, Queen Street growers, Old Mill Road farm and Stepping Stone farm. Along with The Whale Inn kitchen team, they will also be tending to, growing and harvesting a variety of vegetables and herbs on site. 

Vegetables will be accompanied by fresh, locally-caught whole fish and oysters from Narooma, grass-fed pork and beef raised and butchered by Ian and Rhys Martin of free-range Martin’s Ridge Farm, and duck from the regenerative farm, Tathra Place, in Taralga. Dairy is provided by Tilba and Bodalla farms, fresh eggs will come from the chefs' chickens, Thelma and Louise, as well as Bega Valley free-range eggs. Sourdough will be baked daily in-house using all organic flours, grains, pulses and sugars.

Merivale purchased The Whale Inn and Restaurant in June. The accommodation remains open and plans for the evolution of the property will be announced in due course.