An Interview With Antoine Gitan

ApartmentDevelopments.com.au's Editor, Jordan Taylor-Bartels, sat down with Antoine Reymond from Bistro Gitan, to chat about location, suburbs and of course, food!

ApartmentDevelopments:
Hi Antoine!

Antoine Reymond:
Hi Jordan! 

AD:
So your restaurant is clearly French (duh!). What inspired its creation, and what is your concept? What do you believe in? What do you want your customers to experience?

AR: 
As a family born and bread in the hospitality industry, our approach is just this.  We like to create an environment, ambience, a menu and cuisine and wine list that ensures our clientele is comfortable, happy and enjoys our hospitality.  

AD:
What inspired the name?

AR:
Gitan is the French word for gypsy.  We felt this appropriate as our cuisine at Bistro Gitan is not strictly French, it travels through other countries cuisines, with small influences.   

AD:
This is a family run business, but is it a family restaurant? Who is involved?

AR:
Three of four of Jacques and Kathy’s children run and operate Bistro Gitan, including Nathalie, Edouard and me (Antoine) whom all carry out various roles front of house and operations.

AD:
What kind of food do you prepare, and what emphasis do you put on your food?

AR:
As previously mentioned, our cuisine is of a classic French base, with influences from other countries’ cuisine that we love, such as Spain.

AD:
Why did you choose South Yarra? 

AR:
South Yarra chose us!  We searched for close to two years for the right site for our venue.  When we first set foot in the Fawkner Hotel, we each knew it was destined to be our first venue.  It’s character and charm was suited to the vision we had for Bistro Gitan.   We were very happy with the location, a great suburb and position opposite the green of Fawkner Park. 

AD:
Does the culture in South Yarra reflect Bistro Gitan, or were you trying to set a new sense into South Yarra?

AR:
South Yarra certainly has a culture, we believe it is quite a European culture.  If you look at the wide streets and large trees, along with its population who travel frequently to Europe.  Our clientele has naturally influenced our venue more over time, but our vision has always been aligned with the location. 

AD:
It is obvious that when creating a restaurant, the menu is pivotal, but how important is the drinks list? Do you specialise in French wine and beer?

AR:
A good drinks menu is vital to our business; people want good food, and naturally want to match that with something nice to drink. Of course being a French influenced restaurant our drinks list displays a huge variety of French wine and beer. But we blessed here in Australia, as we produce some of the best wine in the world. Our wine list is from all over the world, but with a big influence on European wine. 

AD:
Where do you source your produce?  

AR:
We source our produce mainly from local suppliers and farmers. Australia is home to some of the best produce in the world. We have strict guidelines on how we grow/produce/ farm products in this country and we are all the more better for it. 

AD:
Having grown up under the guise of your father, Jacques, what restaurant concepts are you interested in?

AR:
Jacques taught us all many things, and each of us something different.  An understanding of the diner, ensuring they feel special in your space and comfortable and develop a sense of ownership, so they return.  The simple principles of hospitality really – good food, good wine, good service, good ambience.

AD:
Thanks Antoine!

AR:
Thanks Jordan! Bye!