Moginie James... at home | Autumn 2011
T is issue we chat to Francis Dupuy, one of South Wales’ most respected culinary fi gures, who along with business partners Joanne Nuwar and Paul Smith, is the driving force behind Pier 64. T e £1.1m development, constructed by Swanbridge Developments, with its unique design on stilts over the water, blends perfectly into the picturesque Penarth Marina setting, and is a haven for residents, tourists and the boating community alike.
Francis, as former owner of the much missed Le Gallois and current proprietor of Boof! this is not your fi rst foray into Cardiff cuisine. Why did you choose Penarth Marina as your latest location? My business partner Joanne lives on the Marina, and had been looking for a site for some time – so the location came fi rst. We gave a lot of thought to the concept – I think we’ve seen a “dying down” of fi ne dining in recent years and a resurgence in good steak houses. So we did our market research, looking at the likes of Hawkesmoor in London, to develop a brasserie concept which we felt fi tted both the space and the local appetite.
The decor is very contemporary – did you use a local interior designer? Actually, it’s all Paul’s work (Paul Smith, of Swanbridge Developments) As the build progressed, he envisaged a concept and sourced all of the fi ttings himself. He has a real eye for detail.
What’s the premise behind the Pier 64 menu?
Our aim is to keep the menu very simple, but to focus on sourcing the absolute best
042
ingredients, and I’m pleased to say that around 90% of our supply is local. We’ve hand picked a number of great Welsh companies such as Cig Calon for meat, but essentially we give free reign to the chef to develop the dishes and select the right suppliers to deliver an exceptional end product – that’s his craft, after all.
What’s your menu recommendation? And which wine partners it well? I think the obvious choice is a chateaubriand, perfect for two to share, and perhaps best accompanied by a bottle of Domaine La Souterranne – I have a penchant for Languedoc wines, which currently represent excellent value for money, and this is a superb example – 100% Carignan grape, usually a variety for blending, but in this case, at it’s pure best.
Are you a chef yourself? (Laughs) No, I’m a economics and law graduate – but my passion for good food and wine was sparked by my parents in Limoges, France – as a family, we never dined out, instead we always had friends and family over, and eating, relaxing and chatting together was one of life’s pleasures.
Boof!, your exciting venue within St Davids 2, is a genius concept – deriving its name from the French “La Bouffe” meaning “grub” or “nosh”, diners appreciate the best of Gallic cuisine yet in a fast food setting for busy business folks and weary shoppers alike... this has to be a fi rst??? We like to think of Boof as “food, fast” – that is, a tempting selection of French cuisine using top notch ingredients (minute steak sandwiches, frites, sausages and of course, the celebrated croque monsieur), yet delivered quickly for those on the move. It’s an exciting venture, and one we hope to expand very soon.
Sneak Peak: Pier 64 on Penarth Marina is open for breakfast 9 – 11.30am, and then throughout the day until last dining orders at 10pm weekdays, 10.30pm weekends. A function room for up to 50 with stunning water views will be available to hire.
www.pier64.co.uk
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44