Tasmania's Oldest Brasserie Cafe Est. 1956

As a business consultant and as a diner, I must congratulate Pierre's and all of its staff for creating a place that we can go to experience delicious food; fast and courteous service; and a relaxing and good time all in a well designed and cosmopolitan environment. I've probably said it all before, but I really wanted to say it in writing. Thank you each of you for bringing such a treat to Launceston and raising the bar on the quality of service and value.

Pierre's had been feeding and coffeeing Launcestonians for 51 years before it was sold in 2007. It had the city's first espresso machine and had obviously been a leader of the city's culinary scene at one stage of its life. Fifty years on, it was, well, just 50 years older. Now it's been transformed into an ultra-stylish bistro with striking red and black decor, comfortable banquettes, a beautiful service bar under a massive skylight, a floor-to-ceiling display of vintage French wines and a delightful enclosed space at the back which is perfect for an alfresco drink or nibble under some leafy birches.

The food too has been transformed under chef Matthew Adams - French onion soup, steak tartare, rillettes, Croque Monsieur, la soupe au pistou, duck liver parfait, escargot with garlic, entrecote with Cafe de Paris butter, profiteroles and crepe Suzette. This is quintessential French fare, older, if you like, than the former Pierre's first menu. But such classics are timeless and it's the sort of uncomplicated, comforting, bistro-style food that has been missing in Tasmania for too long. There's an excellent wine list with (something rarely seen today) a good selection of halves and magnums including an almost irresistible top-flight few from Bordeaux.

PROFILED BY DE GROOTS MEDIA
Graeme Phillips, March 2009

Pierre's restaurant in the heart of Launceston has been an institution for decades. New owners have now remodelled the interior giving it a more contemporary feel and have changed the menu to reflect the food of France. It is a reliable and relaxing venue for breakfast, lunch or dinner.

The long, thin space has been attractively decked out in bold red, broken by large food-oriented paintings that line the walls. Table settings are informal and the service relaxed, but the food is quite serious and the wine list traverses Australia and southern Europe (heavily weighted towards Bordeaux).

Your meal might include a very tasty steak tartare (served with all the usual condiments) or local mussels cooked in a fine broth or a hearty provincial terrine in the French style or brilliant slices of cured salmon teamed with beetroot, orange and horseradish salsa. This might be followed by a long-cooked neck of lamb or a steak with Cafe de Paris butter. Caring service adds to the dining experience in this lively, friendly bistro that seems to have another fifty years ahead of it.