Launch of Bianchet Providore
Bianchet Providore has launched in the Yarra Valley. Just as Paul Cooper - talented chef and owner of Yarra Valley’s Bianchet Winery restaurant and Edge Hospitality Catering Company - gave Bianchet a renovation and new menu direction, he had to close the dining room due to the second lockdown and now, Stage 4 restrictions. Not one to rest on his laurels, Cooper has opened Bianchet Providore.
Bianchet Providore has allowed Paul to continue to indulge his love of the region’s produce. He utilises vegetables from his own kitchen garden to sell fresh in the Providore and stocks local producers including Yarra Valley truffles (seasonal), Kennedy & Wilson Chocolate and Yarra Valley Gin Pig (pork products from pigs fed the spent botanicals from Four Pillars Distillery).
You’ll find house-made jams, perhaps orange marmalade or Dragonfruit, next to granola, butters and salts. Paul has also set up a bakery within the Providore making sourdough loaves and sweets such as meringue and macarons.
In this restructure, he has taken the opportunity to work on a long-held idea and establish, Yarra Valley Ketchup, a Ketchup Company of well-crafted ketchups to sell in the Providore and to serve as a condiment with the Providore’s Pithiviers.
Paul is making the French-style pies with fillings like Chicken, Corn and Green Beans; Pork cider, apple, Brussels sprouts and Choucroute, and red curry duck with braised red cabbage.
Ketchup flavours include: Traditional Tomato Ketchup, Blueberry Beetroot Ketchup, Pumpkin Ketchup, Hot spicy Ketchup and Green Fried Tomato Ketchup.
Prepared meals to take-home, reheat and eat also feature at the Providore and Edge Hospitality. The selection includes Cassoulet of duck leg, beef cheek with mashed pota- to, mushroom and bacon, and French Onion soup.
It’s a difficult time but Paul Cooper is rising to the challenge and looking forward to be- coming a hub for local produce at Bianchet Providore.
187 Victoria Road