After over six years of planning and renovationsand a trip that saw the restaurateur behind Chin Chin, Company, Kisume and many more Melbourne restaurants eat through ParisChris Lucas’ Maison Batard will finally open its doors on Tuesday, November 26.

Chef Adam Sanderson (ex-Ten minutes by tractorThe Fat Duck) and Lucas Restaurants culinary director Damian Snell have put together a full French menu that includes everything from a baguette basket to sirloin with pepper sauce, seafood towers and crème brûlée.

Sanderson talks us through four dishes, including one of Maison Batard’s signatures: a whole Macedon Ranges duck cooked on the Josper charcoal rotisserie which takes pride of place in the kitchen.

The Cheeseburger

Sanderson: As with many of Maison Batard’s dishes, we took a lot of inspiration from Chris’s travels through France. It’s full of flavor, not too big or too messy, and finished with this lovely piquillo pepper remoulade.
We opted for a nice soft milk bread, a little lighter than brioche and less heavy on butter – an approach we took across much of the menu. The bread goes really well with the steak, cheese and everything else, and the result is this beautifully light burger, absolutely perfect to accompany a drink or two on La Terrasse.

Red Fruits

It is the ultimate summer dish and we will only serve it at its best, in peak season. For the first iteration, we use the freshest raspberries and strawberries, combined with incredibly airy whipped cream and mascarpone.

It’s inspired by the punnets of wild berries that adorn Paris’ street markets, which you’ll also find in the city’s bistros, served with a mountain of freshly whipped cream on the side.

It’s a nice finale to a light meal on La Terrasse. I might start with the petit platter – our small seafood platter of oysters, prawns and crudo – before moving on to a few sharing plates like the steak tartare, the house parfait and the pâté en croute. Then finish with red fruits and a small glass of chilled Sauternes.

Potato Omelette

Many different ideas were thrown around when developing this dish, but in the end, this was the most refined version. It’s a technique I first learned when I first started, working breakfast as an apprentice chef at the Marriott. I can safely say that I’ve had plenty of practice over the years since.

First of all, a nice non-stick pan is crucial! We weigh out the exact amount of egg to ensure the perfect thickness, then cook the omelette low and slow so it stays a nice golden brown; you really don’t want any color at all.

Roast duck

Several duck dishes were considered, but this was the favorite, although it may not be the first that comes to people’s minds. It’s inspired by a classic French dish served in an iconic Parisian restaurant. The Silver Towerso there’s quite a bit of history behind it.

The meat is cured with a spicy citrus salt, the legs are removed and cooked confit, and the duck is slow roasted on the rotisserie until the skin reaches that perfect crisp. We serve it with vibrant fresh herbs, crushed green peas, and choron sauce, which is like a tomato-infused version of a classic béarnaise.

You want to make sure the skin is really, really dry before cooking. We also glaze before drying, which gives it a whole new level of crispiness.