ROMEO’S FINE FOOD
Charcutier, Roméo Baudouin, from Brittany, France, is more French than the Eiffel Tower.
His new Charcuterie in Maclaey Street, Potts Point, has a loyal following even though it’s only been opened four weeks. He’s already extended his opening hours to cope with demand.
Romeo was trained in beautiful Nantes, France, a jewel in the Loire Valley and has been in the food industry for 25 years.
“Serving delicious homemade products from sausages and confits to refined rillettes, pâtés and terrines, we provide traditional creations with a fresh approach,” he says.
Provenance, tradition and craftsmanship are the hallmarks of Romeo’s Fine Food.Roméo was Head Chef at Victor Churchill, Queen Street, Woollahra for nine years and is known for his high-quality produce based on the provenance of ingredients, the production quality and traditional recipes. He supplies Sydney’s top restaurants including Café Sydney, Bistro Rex, Pony Dining at The Rocks and for Qantas first class passengers.
Romeo’s Fine Food is well stocked for dinner parties, birthdays and other events with duck rillette (a rustic chopped meat pâtê), rabbit terrine with Armagnac, Paris Saucisson (sausage with smoked pork), and his knock-out signature chicken liver parfait, a beautiful reduction of eschalottes, garlic, thyme, bay leaves, port, Malmsey white wine and cognac.
His free daily tasting plates encourage customers to discover new taste sensations.
He’s delighted to have made so many new food friends since opening and says the locals have been overwhelmingly supportive and friendly.
Romeo Fine Foods Charcuterie
119/8 Macleay Street, Potts Point
Opposite Fitzroy Gardens
Hours Mon- Sun 11-30 am to 6.30pm
Phone 9517 9447
Email romeo@romeosfinefoods.com.au
By Andrew Woodhouse, Heritage Solutions
