French Restaurant Sydney - Sous Le Soleil
Imagined over ten years ago Sous Le Soleil is a fusion of fresh food, design, exhibition, fashion, art and music in a uniquely beautiful and historical Australian setting.
The French accent is of course always there, but as citizens of the world, we love bringing ideas, food and products from all over. We are interested in the quality, history, originality and personality of the many unique, wonderful, and antique products that adorn the interior and exteriors of our restaurant.
Our business is grounded in the joy of sharing time with people we love, tasting modern gourmet French cuisine that is affordable and approachable, and the belief that sharing food constitutes a family. It is our hope that customers leave as friends, content with a feeling of time well-spent sous le soleil, under the sun.
Olivier
Born in Paris, Olivier fell in love with French cuisine as a child. His family and especially his grand father, who was a member of the famous Parisian club: “Le Club des 100”, raised him to appreciate the flair and subtleties of French cooking and culture. Fascinated by antiques, Olivier has sought to create an environment at Sous Le Soleil in which food and art marry – “to create a small representation of what I love about Paris, but under the Australian Sun”.
Mathias
Born and bred in Paris, Mathias grew up in Europe’s heart of culture and cuisine. Following his father's footsteps, he worked for many respected French caterers, hotels and as an event planner to Parisian society before transitioning to a career in sports marketing. He then subsequently hosted many prestigious events around the world for some of Europe’s most respected and recognised sporting teams and organisations. In 2012, he took up the challenge that is Australia and is now delighted to bring his professional experience and Parisian taste for art, fashion and design to Sous Le Soleil.
Young
Born in Tokyo and raised in South Korea, Young moved at 16yr’s old to San Francisco to study hospitality at the famous CCSF College. He began working as an apprentice at renowned San Fransisco restaurants Twenty Five Lusk (Michelin star) and Boulevard (Michelin star). After his acceptance to Le Cordon Bleu in Sydney, Young moved to Australia and trained to be not only professional a Chef, but an expert in French cuisine.
During his time in Sydney he has worked in some of the cities most recognised dinner establishments, Marque (3 hats) and Bentley (3 hats). After few years at the side of Chef Toshi Ishihara, Young Choi became the new Head Chef of Sous Le Soleil – Roseville.
Etienne
Born in Provence, Etienne grew up in a family well rooted in the hospitality industry. Son of a chef, grandson of a “charcutier” and great grandson of the housekeeper of the State Prosecutor, it was not surprise when he wanted to pursue a career as a waiter when he was only eleven.
With a passion for both education and service Etienne joined the Hospitality school Lesdiguières of Grenoble and subsequently the Hospitality School of Thonon Les Bains, both placed in the top 3 French Hospitality Schools.
Constantly striving to achieve his best, Etienne gained insightful experience whilst working as a waiter at Le Chabichou (2 Michelin Stars) and as a receptionist at the Hotel Paradores in Spain.
He completed his Bachelor in Hospitality with an internship as an assistant manager in a well-known 4 star hotel-restaurant on the French Riviera before moving to Australia to continue his journey at Sous Le Soleil.