we're famous!
“Nick makes eclairs that are an ethereal combination of unique flavours and artistry.”
Barbara Sweeney
Country Style
"People have been known to travel hundreds of kilometres to Newcastle for one of French chef Nic Poelaert’s eclairs.
His pale straw choux pastries are beautiful to behold, filled with light mousses and topped with swirls of cream."
"Oh my god"
Sophie Kepreotes
Hunter Hunter
"As Instagram-worthy and delicious as these éclairs look, I can guarantee you that they taste even better.
Newcastle, and internationally renowned Chef, Nic Poelaert is bringing to Choux Patisserie to the cities local markets."
Does Newcastle have Australia’s best éclair?"
Maggie Scardifield
Gourmet Traveller
"Melbourne might have the best croissants in the world - could Newcastle have the finest éclairs? Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, moved to New South Wales' second-largest city two years ago and is now making waves with his choux-pastry smarts."
"We think we’ve found Australia’s best éclair."
Jessica Wilkinson
Tourism Australia
"After working with Michelin-awarded French chefs, (Nic) Poelaert alongside his wife Tara – both of whom have an incredible gastronomic history, culinary expertise and love of fine foods – has brought his traditional culinary skills to Newcastle, where he’s began turning the traditional pastry recipe inside out."
“Those eclairs fly off the shelves.”
Lisa Rockman
Newcastle Herald
"French-born Poelaert is a talented and creative chef, not to mention versatile. He has worked in some of Europe and Australia’s top kitchens including Gordon Ramsay’s three-Michelin-Star restaurant in London, Michel Bras’ Bras restaurant, in the south of France, as well as Melbourne two-hatted restaurant, Circa, The Prince."
"Nic was personally nominated for Gourmet Traveller Best New Talent 2010"
Australian Good Food Guide
"In 2007, …Nic was offered a position at the 3 Michelin Star restaurant Michel Bras in the South of France. This prestigious restaurant is only open between April and October every year with overwhelming applications for work from chefs around the world."