A genuine taste of France at Left Bank
Written by: Fiona Woodham on
The best of French regional cuisine masterfully blended with the finest local ingredients is being celebrated at Queenstown’s Left Bank Café during the day, operating as the Left Bank Bistro by night.
The bistro is the only one of its kind in Queenstown and is centrally located at the award-winning Sofitel Queenstown Hotel and Spa.
The newly-introduced dinner menu features rustic, hearty, and traditional French dishes.
It has also enhanced its delectable breakfast offering – breakfast for guests and visitors is now a true ‘taste of France’ with the addition of a crepe station (complete with hot chocolate and decadent fillings) and a European-style breakfast buffet laden with freshly-made French breads, charcuterie and patisseries.
The bistro’s winter menu offers a mélange of heartwarming dishes such as the Beef Bourguignon on truffle mashed potato and a traditional Raclette with assorted charcuterie.
As befitting a genuine French bistro, an outstanding selection of melt-in-the-mouth French cheeses are designed to take diners on an epicurean journey of discovery. Moreover, desserts such as a Napoleon Crème Brulée or a Tarte Tatin with Calvados sauce are not for the fainthearted.
Warm and welcoming, Left Bank Bistro’s delectable evening menu is delivered daily under the watchful eye of head chef Stéphane Postoyan, who began his exceptional career in his hometown near historic Lyon, France.
He started cooking for his family at just 12 years old, learned butchering, charcuterie and pastry skills from some of the best French chefs in the world and worked in Michelin-starred restaurants from the age of 18 years old.
Combining his cultivated approach for refined gastronomy and passion for fine dining, Stéphane carved his way through Lyon’s restaurant scene before travelling to the States where his desire to experience new cultures led him to begin his ‘magnifique’ journey with Sofitel. Since then he has worked in Chicago and Philadelphia, and now Queenstown, New Zealand.
His rich culinary background and genuine passion for excellence have allowed him to develop a true Sofitel experience in Queenstown. He has designed an outstanding new lunch and dinner menu, which enables guests to discover or re-discover bistro-style dishes and French culinary treasures with a flavour of New Zealand’s seasonal and artisanal best, all delivered with sublime service.
“Early on, I had a very classical French style, based on my experience and training with butchery and as a baker, but coming to this role with a good background in the basics is essential,” said Chef Postoyan.
“Many young chefs have never been on a farm, know what is to see the cow or the goat in their natural habitats, talk to the farmers.
“In a busy world people can forget where the food comes from which is why we came up with the idea of bistro-style cuisine and plating; food that is treated with the respect it deserves and where you can feel the love and passion that has gone into it.
“We have a team of young chefs here who are as passionate as I am about delivering the very best: food that looks as it should and tastes even better.”