Josephine Perry: Eat, Drink and Merci!
Young Hearts, Run Free: Josephine Perry's new bistro, Missy French, located in Sydney's Potts Point, makes a chic case for classic dining with a contemporary twist. Above right, the restaurateur wears Christopher Esber from Parlour X. |
WHILE SHE MAY BE FOLLOWING IN HER FAMOUS CHEF FATHER’S FOOTSTEPS, JOSEPHINE PERRY is a force in her own right. IT'S incredible when you consider THAT THIS DYNAMIC, WHIP-SMART WOMAN WITH THE bravado TO RUN HER OWN SUPER-SOPHISTICATED FRENCH BISTRO IS just 21 YEARS OF AGE. i love her spirit – and her decadent menu, too! MEET THE exciting NEW FACE ON SYDNEY’S FOOD SCENE
TELL US ABOUT YOUR GREAT PASSION FOR FOOD AND ENTERTAINING – WHAT INSPIRES YOU? I didn’t begin to really appreciate food and wine until I was about 15. I was an extremely fussy child and wouldn’t go near fruit or vegetables. When I started working at Spice Temple [the Sydney restaurant owned by her chef father, Neil Perry] at 14, I was fortunate to have known the head chef, Andy, my entire life – he started working for Rockpool [Perry's other eaterie, the upmarket Bar & Grill] the year I was born. Andy really encouraged me to try different things. I then travelled to New York with Dad and he took me to Per Se for dinner. We had about 28 courses with matching wines and it was a huge challenge for me. I ate everything and my Dad was so proud! Since then, I really love travelling and eating at the world’s top restaurants. |
 |
|
I LOVED HEARING YOUR STORY ABOUT HOW MISSY FRENCH CAME ABOUT – I CAN ONLY IMAGINE IT MUST HAVE BEEN INCREDIBLY DAUNTING TO ESTABLISH YOUR OWN RESTAURANT AT THE AGE OF 21. HOW DID YOU FIND THE COURAGE? I’m so lucky to be surrounded by the most incredible people, who almost made it easy for me. I was obviously very nervous, I think that’s normal, but my family and friends made me feel so at ease and calmed me right down. I had a great opening team as well and my beautiful restaurant manager, Laura, takes a huge weight off my shoulders, too. You’re only as good as the people you surround yourself with, so I only have special people around me. CAN YOU SHARE AN ANECDOTE ABOUT YOUR CHILDHOOD AND GROWING UP WITH SUCH A CELEBRATED CHEF FATHER – WHAT LESSONS DID YOU LEARN? I used to go to Rockpool when I finished school in the afternoon, sit with the waiters and help them fold napkins. They were never cautious around me and used to talk about the craziest things. I used to think they were so cool and I loved feeling as though I was helping them. My Dad has an incredible work ethic and always taught me if you work really hard you’ll receive great rewards. My parents are both very generous, kind and caring people so I was taught to always be kind to everyone you meet and hospitality is about generosity; being generous is super important. |
"I used to go to Rockpool when I finished school in the afternoon, sit with the waiters and help them fold napkins. They were never cautious around me and used to talk about the craziest things. I used to think they were so cool and I loved feeling as though I was helping them." |
 |
AS A FAMILY, DID YOU HAVE CERTAIN RITUALS, PARTICULAR TO MEALTIME, WHICH REALLY INSPIRED AND MOTIVATED YOU TO TAKE UP A CAREER IN THE BUSINESS? My parents split up when I was four. I had every Thursday night and every second weekend with Dad and spent the rest with Mum [Adele Perry, the talent and model agent]. I was blessed with two incredibly talented parents as my Mum is a killer cook, also. I asked Dad if I could help out on the opening night of Spice Temple, he said yes. I started working at the restaurant on Friday and Saturday nights while I was at school, and that’s when I fell in love with working in hospitality. I haven’t looked back, since.
WHAT IS YOUR PHILOSOPHY FOR CREATING THE PERFECT DINING EXPERIENCE FOR GUESTS, AND HOW DID YOU GO ABOUT SELECTING YOUR MENU? When I briefed my chef Chris on the menu – we wanted French bistro food with a modern twist. I wanted it to be very simple and classic. The ingredient is the real hero but it’s cooked with beautiful craft. We did some food testing and picked our favourites. The menu has developed and evolved from when we first opened and I think it keeps getting better and better.
WHEN IT COMES TO HOSTING A DINNER PARTY, WHAT ARE YOUR TOP FIVE ESSENTIAL ELEMENTS AND CAN YOU SHARE YOUR SIGNATURE COCKTAIL RECIPE? My boyfriend and I always tidy up the apartment before we entertain. I love having flowers at home but unfortunately I’m not home enough to enjoy them. We have a great Sonos set-up with a few different speakers in the apartment so music is a must. We love Rhye, SBTRKT, Sébastian Tellier, Broken Bells, Phoenix ... We’ll usually buy seafood from the fish markets or I’ll get it from the restaurant, or maybe a special piece of meat. Everything goes on the charcoal BBQ, with lots of champagne and wine, too!
JOSEPHINE'S HOLIDAY COCKTAIL
- The Frenchery –
 |
- AND LASTLY, IT'S ALWAYS SUCH A THRILL TO FIND IN ONE PERSON A GREAT SENSE OF STYLE IN EVERYTHING – PLEASE SHARE YOUR CURRENT INSPIRATIONS: YOUR BIRTHPLACE: Sydney. HOME AWAY FROM HOME: San Francisco. DAILY UNIFORM: A midi skirt and blouse or my Zimmermann culottes that I wear all the time. FAVOURITE DESIGNERS: I love our home-grown Aussie designers but I just bought myself a Balmain blazer and Gucci bag, so I’m starting to appreciate international designers, too. IN YOUR REFRIGERATOR RIGHT NOW: Champagne, Ortiz Anchovies and cheese we smuggled back from France. THE BOOK THAT TRULY INSPIRED YOU: Great chefs of France, my Dad gave it to me. SNACK ON THE RUN: The chicken rolls from Charcoal Charlie’s. DINNER MUSIC: My boyfriend always chooses the playlist. ULTIMATE INDULGENCE: Ortiz anchovies on toast with a really good quality butter. Heaven!
Missy French is located at 22 Rockwall Crescent, Potts Point, Sydney. For reservations, call +61 2 8599 4912. The bistro is open for dinner daily.