Emmanuel Mollois, born in 1969 in Blois ( Loire Vallée). Apprenticeship in cooking finished in Vendée.
Then worked his way up through various restaurants in France, until he decided to move to Paris . 5 years of hard work in highly rated gourmet restaurants in Paris, specializing in Patisserie making.
Needed to travel the world before choosing where to settle: Melbourne was the destination! . Emmanuel did not know a word of English when he started to work at: “La Brasserie” in Toorak road, Victoria. Then “ the Willows” on St Kilda road helped him improve his English and understand Australian taste…
After 2 great years in Melbourne, except for the weather, he and his now wife Gordana, decided to cross the Nullarbor and try Perth ‘s life style ….
They never looked back!
2 years spent at “ the Loose Box “ as head pastry Chef (during which the “Loose Box” won nearly all possible awards!).
Creation of another award winning place in 1999: “ Le Paris Brest” patisserie francaise in Perth’s Hills, sold his share in 2003, and came back closer to the Ocean for a new venture: “ Choux Café ” in Swanbourne with friend and business partner Jane Grove.
In December 2003, “Choux Café” was born. Its popularity hasn’t stopped growing with locals and spreading now all over Perth and beyond.
The little patisserie has been crowned “best in the west “ by the Sunday Times in 2005.
Jane left “Choux Cafe” in August 2007 to retire.
“Et Voila” French pastries from Choux Cafe, published by Fremantle Press has been released in August 2009. It is now available in your local book store or nationally at Dymocks.
Emmanuel has appeared on Alive and Cooking , Channel 9, to promote “Et Voila” , you can check out the Brioche Polonaise and the Croissant recipe on their website