There's something about French food that speaks of home; something about Bistro Guillaume that makes one feel like Guillaume Brahimi is cooking just for you.

His serving of traditional French Bistro fare made with fresh, quality produce and served with modern flair is just perfect for any time of day. 

The soupe a l'oignon reminds you of cold rainy nights in front of a toasty fire, while the country style terrine makes you wish you had a picnic blanket and basket - and this, my friends, is just the entree.

From service to decor, dining at Bistro Guillaume is an experience of the Parisian side of life, where what happens next will always be waiting for you.

The food is prompt but never rushed, and the mixture of local and French wines encourages a rustic sophistication that suits us Luscious Lifers every day of the year.

UPDATE: Luscious celebrated our 40-40 event (our editor, Natasha's 40th birthday and 40 million Luscious hits) at Bistro Guillaume in the private dining room, and it was exceptional.

Thank you to ALL the team, including Marina who organised everything, and Stephanie and David who looked after us on the night, as well as Tara Bishop and her lovely PR team from Crown.

OUR MENU ON THE NIGHT:

ENTREE

WINES

See photos from BISTRO GUILLAUME in our Luscious photo gallery.

PHOTO: The table in the private dining room at Bistro Guillaume, dressed for our 40-40 event, celebrating our editor, Natasha's 40th birthday and 40 million Luscious hits, in October 2011.

More images here: BISTRO GUILLAUME

When dining out, you should be true to luscious living by learning and enforcing the right standards. It shows respect to your host, the venue, your fellow diners, as well as some self-respect.

Frockage

• Know what the appropriate dress code is for the venue you are attending. Ask your host or ring the restaurant to find out if you are unsure. It is poor form to turn up to a 5-star restaurant in jeans and a T-shirt when you should be in a dinner suit/cocktail frock.
• If you arrive wearing a coat or jacket, pass it to the waiter before you sit at the table. Don't throw it over the back of a chair - it is bound to trip someone over and also is not good for keeping the quality of the garment.
• Handbags should be placed neatly at your feet or under the table, beside the legs of your chair, but without affecting the others sitting at your table. It will be safer for both the passing staff and fellow guests if your bag is out of the way, and it also reduces the chance of being swiped off the back of the chair when you aren't paying attention (ie. it's bit harder for a thief to crawl under your seat).
• See what Wikipedia has to say about dress codes, or read this article about dress codes at Chastity St James' Guide to Modern Etiquette.
  

Napkins

• Keep your serviette on your lap for you where it should remain for the duration of your dinner. When the time comes to leave the restaurant, you may place it on the table. If you make a trip to the bathroom during thr meal, neatly place your serviette on your seat - your fellow diners will not want to stare at your dirty cloth in your absence.
• Dab your serviette around your mouth as you eat and do not, at any moment, wipe your mouth. Be kind to other guests by discreetly alerting them to any food left in inappropriate places, especially teeth or on ties.
• To learn more about the napkin vs serviette debate, read the summary from Wikipedia or just see how Martha (a "napkin" lady) would do it, with this article about "Three Napkin Folds" and some tips for laundering your linen napkins.

Cutlery

• Seeing a multitude of knives and forks in front of you can be daunting, but the use of each is actually quite simple. As a general rule, always work from the outside in and never use the same cutlery for different courses.
• If you are still confused by the order of use, hold back a few moments and follow your fellow diners; this will also appear respectful and polite.
• What would Martha do? Check out her "Setting the table 101" article. It includes a video and specific pictures of each type of glass, plate and cutlery so you can study before you head off to a fancy meal with multiple courses! 

Ordering drinks

• Traditionally, men took to role of ordering wine (and paying the bill) but these days it should probably go to the person who knows the best about wine (including a discussion with the rest of the table about preferences and budget sensitivity).
• If you know that it will you be making the decisions, you may want to consider visiting the restaurant's website or ringing them beforehand for their advice and to get some prior knowledge about what's on offer. It will make you a better host and speed up the process if you have some choices narrowed down already.
• The staff are there to help you and will know what would go best with the food you are ordering. Don't be embarrassed to ask for assistance.
• Another idea if to ask choose your meals and ask the sommelier to choose to suit (but beware that this will no doubt put the price up).
• As a basic rule, champagne is great to start the meal, white wine or a light red such as a pinot is best for entrée (as well as with chicken, seafood or pastas) while a red wine is best to be paired with your heavier main course or red meats.
• Here's an article from Wine Weekly about how to order wine in a restaurant which may also help. The Wine Society also has a piece on wine education.
  

Consuming drinks

• To taste the wine, swirl it in your glass gently and smell, followed by a small sip. If the wine does not taste right, be confident in saying so or ask for the waiter’s opinion. You do not have to endure an awful bottle of wine for the table out of politeness.
• Use a different glass for each course of wine. The waiter should organise this, especially if you switch from white to red wines.
  
• Keep track of your alcohol intake and always drink a glass of water for every glass of wine.
• Check out Lettie Teague's piece called "Everything in Moderation" in Food and Wine.

The meal

• When you have decided what you wish to order, close your menu and place it on the table in front of you.  This is a signal to your wait staff that you are ready to order.
• Break bread with your fingers, use a knife for butter, or fingers for dipping into olive oil, and always use the plate to the left of you.
• It is important to always wait until all meals have been delivered to the table before you commence eating.  This shows respect and equality among your fellow diners.
• Always place the food, in small bite size quantities, on the arch of your fork to eat. Luscious-ites never shovel their food!
• If there is something wrong with the meal you ordered, politely mention it to your waiter and see what they can do about it. This is not the time to make a scene and embarass anyone.
• Learn more from this StafChefs.com article about restaurant etiquette called "Getting our manners back in shape" by James Feustel and Amy Tarr.

Paying the bill

• It can be helpful to know who will be paying the bill before you go to dinner but of course this isn't always possible. If it was your suggestion to dine out (or if you chose an expensive venue) and you want to pay for everyone, then make it clear from the start and lead the way with the ordering (eg. if you order entree, main and dessert, then your guests will feel more comfortable about also ordering the same amount - it gives them an idea of where things stand).
• When you are determined to pay, you can organise this in advance with the restaurant by giving them your credit card details before your arrive. Then when the bill is mentioned, you can simply say, "it's all sorted' and move the conversation along.
• If you come expecting to pay for your own meal and contribute to the drinks, then try to bring both cash (in a mix of denominations) and credit cards to the dinner to pay. While cash is best if the group is splitting the bill, card is by far the more sophisticated method.
• If someone offers to pay, accept graciously but offer to put in a tip. Don't be greedy and order everything off the menu or the most expensive items. You will not be invited out again.
• For a work meal, it is generally accepted that the senior person will pay (especially as they might have an expense account) but don't count on this - bring your own money with you to be safe.
• Here are some more tips about picking up the tab from FineLiving.com.

Tipping

• It is not necessary to tip in all establishments but if you have been really satisfied with your meal and wait staff, 10% of the bill is an adequate amount to add (but this depends on which country you are in - the US, for example can be more like 15-20%).
• This can either be in cash or added onto your credit card payment - it can be nice to ask the staff discreetly about this because some venues take the tips and divide them between all staff, whilst others will give it straight to the person you intended it for (and some places may not share the tip at all!).
  

Restaurant staff

• If you think your party will be late, please ring the restaurant and give them a true idea of what time you will be arriving. You should also call if you know the numbers have changed (don't arrive with a booking for two people and expect them to accommodate six with no notice), or if there are any specific requests.
• Always be polite and friendly with the staff - they are there to help you enjoy a lovely culinary experience not be slaves to arrogance and ego. Asking the front-of-house staff to pass on your thanks to the kitchen staff is also a nice gesture.
• Do not ever click your fingers or call out to a waiter to get their attention. It is their job to keep an eye on their patrons and if they haven't managed to anticipate your needs, they are usually busy and will get to you as soon as they can. If there is too much of a delay, you should quietly get up from your table and approach someone at the front desk or bar to ask for assistance.
• If you have just popped in for a coffee and it's nearing meal time, don't use up a table for four and stay for hours. It's just not luscious.

Keep yourself nice: lipstick and glassware

• Avoid getting lipstick on your glass by using a straw (if drinking a cocktail), by blotting your lips with a tissue beforehand, using a lip primer which helps hold the lipstick to your lips rather than anything else such as glassware and flatware, and apply a thin layer of Vaseline or clear lip gloss over the top.
• Another tip which does actually work but requires some practice, is to lip the rim of the glass with your lips to create a moist barrier between your lipstick and your glass. It sounds rather unglam and should NOT be done unless mastered quickly and seemlessly!
• If you do get lipstick on your glass, do not worsen the situation by continuing the look all around the rim - keep drinking from the already soiled area of the rim.
• It is unfortunate to have to stare at a woman over dinner who has the lip liner rim and no lipstick - it's like a bad drag queen. So don't allow this to happen to you - excuse yourself at a suitable moment to reapply your lipstick (Luscious ladies should always have luscious lips), check for potential items between your teeth and powder your nose (and forehead).

General rules to remember at all times

• Sit up straight and do not project your voice too loudly across the table. You may be at a restaurant to enjoy times with your friends and colleagues, but not everyone else at the venue wants to know your intimdate secrets.
• Try not to lean your elbows on the table. If you find it comfortable, place your forearms on the edge of the table in front of you for support.
• Remember what your mother taught you, and never speak with your mouth full of food.
• Put your phone on silent or vibrate.
• See also Michael Shmith's A to Z of Restaurant Etiquette article in The Age as well as this article from Gourmet-Food-Revolution.

Enjoy your luscious dining! 

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Walk down a cobble stone alleyway, enter the door marked only with a red 21, climb the rickety flight of stairs and enter the most elegant bar in Melbourne: New Gold Mountain.

This secluded salon envelopes you in its rich verdant décor and striking interior design.

What was once an old tailor’s studio on the outskirts of Melbourne’s Chinatown district, has been transformed by young Australian architect Cassandra Fahey into a two-tiered fantasia, where Opium den meets 1920s Hong Kong glamour.

While level one features open fireplaces, circular booths and beaded curtains; upstairs, The Poppy Room, is an extravagance of plush pink fabrics suspended from the ceiling, origami inspired light fittings and crimson lanterns and lavish Victorian furniture.

Background music, described as “nouvelle-vague-Joy-Division revisions” is pleasant listening and accommodates for gossip with the girls.

New Gold Mountain offers a deluxe cocktail menu that further adds to the exclusive sense of the bar, with top-shelf ingredients including Citadelle gin from France and Japanese plum wine.

New Gold Mountain is opulent and bewitching – a secret affair that is as visually delicious as the drinks.

For bookings and menu list visit www.newgoldmountain.org.

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Luscious women love to chat and unwind with a glass of wine, especially your Mum, so why not treat her this Mother’s Day to the new 2009 Long Flat Pink Moscato and toast all the wonderful moments we treasure with those we love.

The Long Flat Pink Moscato has just been released and it’s safe to say you’ll find it hard not to fall in love with this wine. Made in true Moscato d’Asti style, winemaker Shane Virgo has ensured this wine is in a sweeter style and slightly spritzy with a lower alcohol level than most wines.

The first thing you’ll notice is the eye-catching soft pink hue of the wine, followed by a mouth-watering mix of natural fruity flavours and spicy aromas stemming from the Muscat grape variety.

Undeniably moorish, it is difficult to stop at just one glass. At under $10 a bottle there are even more reasons to make Mum smile.

Enjoy the Long Flat Pink Moscato chilled, right now as this wine is best enjoyed soon after being bottled, when it’s at its freshest.

A versatile drink, it works well with many foods so why not try it with barbequed chilli and lime prawns at your Mother’s Day BBQ. 

Or actually use it in the kitchen and share a glass with a bowl of strawberries and raspberries, covered in moscato syrup [heat coarsely chopped strawberries with sugar, pink moscato and lime juice and then sieve] – simple but delicious!

Thanks to our friends at Cheviot Bridge for this luscious suggestion.

Check out more Fabulous Foodie ideas here such as the White chocolate and raspberry creme brulee that Anna McLeod made for Valentine's Day, or the Buche de Noel that Lauren tried last Christmas. Yum!

To prepare for Mum coming to visit, have a look at our Hostess with the Mostest section, including tips for preparing for household visitors. And some fab gift ideas, including gardening wares, on our Beautiful Things and Domestic Goddess pages.

Long Flat Pink Moscato 2009 (RRP $10) is available at most good wine stores. Learn more about Long Flat. “One of life’s simple pleasures” 

This March, Melbourne is bustling with festivals! Not only can you visit impressive runway shows at the L’Oreal Fashion Week, food-lovers will be equally satisfied with the Melbourne Food and Wine Festival hitting the city from the 12- 23, 2010.

The city will be turned upside-down with events that tantalise the taste buds, warm the soul (with more than chicken soup) and inspire the heart with exciting smells and tastes.

The festival will concentrate on the organic produce the states farmers cultivate, the brilliant coffee culture Melbourne is famous for and, of course, Australia’s rich multicultural diversity.

With over 250 events throughout the week, it is impossible to limit this festival to the Melbourne CBD alone. Events are spread across the entire state to suit food lovers of all tastes.

If you have been inspired by the latest craze of cooking television shows, consider taking part in the festival itself, by enrolling in a master class at the Langham hotel. You will have the opportunity to carve, sourte and style alongside the best chefs of this renown restaurant no matter what your skill level.

If you’re not a budding cook but simply love when somebody else cooks for you, head to the famous Prahran Market for the sensory extravaganza and glamour of the Earthly Abundance Dinner.

Famed international chefs April Bloomfield, Nancy Silverton, David Kinch, Nobu Matsuhisa and Josiah Citrin will produce global masterpieces from local produce in the romantically transformed market.

Various other festival highlights are spread throughout the city that cater to all plethora of ‘foodies’. Sample rich local wines on the waters edge at the Cellar Door at Southbank, amble through the streets of the city and learn how to make the perfect brew of coffee from the beans to the baristas or simply get lost in a world of Asian flavors at the Queen Vic’s ‘Hawker’s Market’.

Wherever it is that you find yourself throughout the city this March, indulge in the beauty of Victoria’s Food and Wine Festival and all the unique flavors it offers!

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Welcome to Sparkle School – the etiquette of enjoying every Luscious lady’s beverage of choice and the ultimate celebratory tipple: Champagne.

Do serve chilled – Ideally place your bottle in the fridge 2-3 hours before pouring. However, if there is a need for rapid chilling (good day/bad day) then place your bottle in an ice bucket filled with half water, half ice for twenty minutes.

Do drink your champagne from crystal glasses – their rougher texture encourages more of those special little bubbles of nothing. We love the range from Waterford, particularly the Lismore Jewels Amethyst Toasting Flute. Visit www.waterford.com for more.

Do always hold your champagne glass by the stem so as not to warm your bubbly, plus it prevents finger print smudges on your flute.

Do keep the wire around the cork when opening the bottle. Keep a firm hand on the cork and tip the bottle on a 45-degree angle, then turn the base of the bottle to loosen the cork.

Don’t put ice-cubes in your champagne – it dilutes the taste. If you want to enjoy your bubbly even colder though, try our Champagne Cocktail.

Don’t add fruit – If you must have your toast with strawberries, serve them in a bowl on the side.

Don’t let your glass overflow – what a terrible waste of bubbles. When pouring, hold the base of the bottle in one hand and tilt your glass a little with the other. Pour a little into the glass and wait for the fizz to settle before topping up the glass.

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Melbourne’s extravagant bar The Spice Market in Melbourne, Australia is the perfect new hotspot for drinks with a new date.

The impressively large subterranean space located under Melbourne’s Grand Hyatt is not just another bespoke Melbourne Laneway bar and provides an exotic and sensual ambience where the everyday routine of life can be left behind.

Crowds of candle-holding Buddas greet you as you enter into an atmosphere that is sexy and fascinating. Its opulent interior is awash with Asian antiques, exotic furnishings, decadent lounges, glass mosaic tables, Thai statues, colourful trappings and fabrics and masses of illuminated birdcages that hang from the ceiling – all of which have been collected by the owners during their years of travel.

Like the dazzling décor, the cuisine also takes its inspiration from the traditional spice route that tracked the journey between the Middle East and Asia. The mezze menu offers some tempting tapas including Turkish pizzas from the stone oven.

The energised space consisits of varied seating including private Shanghai lounges for banquets as well as interesting indoor courtyard areas, one featuring a tiled fountain, designed to resemble a Jemaa el Fna coutyard in Marrakech.

After dinner move on to the thirty metre long bar to enjoy cocktails such as The Spice Market’s signature Turkish Delight Martini or a Mongoloian Mojito.

Glamorous, spacious and well worth getting frocked up for, The Spice Market is a magic carpet ride adding another dimension to the concept of Melbourne laneway bars.

Beaney Lane off Russell Street (Grand Hyatt), Melbourne VIC 3000
Ph: (03) 9660 3777

Visit www.thespicemarket.net.au for more information.

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Learn more about cooking with spices and MIddle Eastern cuisine.

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