Du Fermier

42 High Street Trentham, Victoria 3458

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Opening hours B L Sat-Sun; D Fri-Sat
Features Accepts bookings, Licensed, Long lunch, Open fire
Prices Expensive (mains over $40)
Chef Annie Smithers
Seats 30
Payments eftpos, Visa, Mastercard
Phone (03) 5424 1634

Having sold her bistro in Kyneton, Annie Smithers is focusing her considerable culinary talents on this charming little Trentham outpost, Du Fermier ('from the farmhouse'). As the name implies, she is doing what she loves best. cooking what you might be offered as an honoured guest in a French farmhouse. But for fresh seasonal produce she draws largely on her Malmsbury farmlet and other artisan suppliers of the region. Dinner means a plat du jour, such as tarragon roasted crown of free-range chicken or hearty beef bourguignon, preceded, perhaps, by smoked trout with cabbage and beetroot slaw and followed by a chestnut torte. Late breakfast might be French toast stuffed with seasonal fruit or farmhouse bacon and house-made hash browns. Lunch offers several light or more substantial choices, like an immaculate omelette made with eggs from her happy hens, or confit duck leg on sarladaise potatoes.

Du Fermier exemplifies warm, personable hospitality.

Having sold her bistro in Kyneton, Annie Smithers is focusing her considerable culinary talents on this charming little Trentham outpost, Du Fermier ('from the farmhouse'). As the name implies, she is doing what she loves best. cooking what you might be offered as an honoured guest in a French farmhouse. But for fresh seasonal produce she draws largely on her Malmsbury farmlet and other artisan suppliers of the region. Dinner means a plat du jour, such as tarragon roasted crown of free-range chicken or hearty beef bourguignon, preceded, perhaps, by smoked trout with cabbage and beetroot slaw and followed by a chestnut torte. Late breakfast might be French toast stuffed with seasonal fruit or farmhouse bacon and house-made hash browns. Lunch offers several light or more substantial choices, like an immaculate omelette made with eggs from her happy hens, or confit duck leg on sarladaise potatoes.

Du Fermier exemplifies warm, personable hospitality.

Having sold her bistro in Kyneton, Annie Smithers is focusing her considerable culinary talents on this charming little Trentham outpost, Du Fermier ('from the farmhouse'). As the name implies, she is doing what she loves best. cooking what you might be offered as an honoured guest in a French farmhouse. But for fresh seasonal produce she draws largely on her Malmsbury farmlet and other artisan suppliers of the region. Dinner means a plat du jour, such as tarragon roasted crown of free-range chicken or hearty beef bourguignon, preceded, perhaps, by smoked trout with cabbage and beetroot slaw and followed by a chestnut torte. Late breakfast might be French toast stuffed with seasonal fruit or farmhouse bacon and house-made hash browns. Lunch offers several light or more substantial choices, like an immaculate omelette made with eggs from her happy hens, or confit duck leg on sarladaise potatoes.

Du Fermier exemplifies warm, personable hospitality.

http://www.dufermier.com.au/