Nicole and Christophe Rebut at French Flair la Boutique, Manuka. Photo: Lucy Ridge.
Who are you?
Nicole Rebut, I run French Flair together with my partner, Christophe. We met in France and lived there for eight years but moved to Canberra for our kids’ education. I also work at the school canteen at Narrabundah College.
Tell me about French Flair
Christophe is a fifth-generation winemaker from Beaujolais, but when we moved to Australia, he decided to create our French wine import business, and we’ve been doing that for 16 years. French Flair La Boutique was born out of COVID: the restaurant sales slowed, so we decided to open up a cellar door for the import business. So I run La Boutique and Christophe runs the wholesale business.
How did you get involved in the wine industry?
My father was a vineyard manager at Mildura, so I have always had an interest in wine. Christophe and I met in France at a wedding and I became more involved in wine after that. And I’ve always cooked: I used to feed all the hungry workers during vintage in France.
If you weren’t running the wine shop, what would you be doing instead?
I think I’d be more involved in slow food and nutrition and education in schools. My dream was always to have school canteens like in France where they would sit down around the table to eat really nutritious food without their screens! I was able to do that in Sydney at the International French School before we moved here.
French Flair specialises in French wines from up-and-coming winemakers, but they also have a few local recommendations. Photo: Lucy Ridge.
Tell me about the canteen at Narrabundah College
I love interacting with all the kids. It’s more than just being a cook, I’m kind of a second mother. It’s a tricky age group, especially with these COVID kids. I think you can solve a lot of problems over food, and canteens can be a really great place for kids to access affordable, nutritious food. I just love it.
What is your food philosophy?
Enjoy it! Eat for pleasure and don’t count calories. It’s all about balance: everything in moderation.
What is your favourite ingredient to use when cooking?
The ingredient I use the most is wine! I’m always adding wine to most things I cook. I don’t use a recipe, I just create things.
Who are some up-and-coming Canberra winemakers we should have on our radar?
Paul Williams from Pequod wines makes lovely wines and Samantha May from Orange is great as well. She’s a name to watch out for. Young winemakers often make really small amounts so they don’t have the volume for most bottle shops. We try to give them an opportunity to sell some of their wines. French Flair is all about supporting the rising stars of French and local winemaking as well.
Nicole is a fan of Chef Clement at Les Bistronomes. Photos: Thomas Lucraft.
Who do you admire in the Canberra food scene?
It would have to be Chef Clement at Les Bistronome. He’s very humble for what he does. I admire his determination. We take any excuse to go there for a special occasion meal.
Where do you like to go out to eat?
Raku is one of our go-to’s. I like the whole package: it’s busy, it’s pumping. I love the whole atmosphere and the exchange with the chefs. We also enjoy Onzieme: I think owner-chef Louis Cattoupes is just very charismatic; the whole vibe there is just really relaxed. You just feel so relaxed there. It’s not pretentious at all.
Where’s the best place for a drink in Canberra?
Recently, I’ve been going to Oh No! I like to support our Manuka community. I’ll usually have a glass of wine and try their food and cocktails. I really enjoy the vibe there.
Who is your dream dinner party guest, and what would you make them?
Johnny Cash. I’m a big fan. I’d love to sit down and talk with him; he had such an interesting life.
He was always on the road so I think he’d enjoy some home comforts, nothing too fancy. I’d make something comforting and homely, maybe a potato bake and roast lamb. And a good bottle of red, of course.
Antica Ricetta in Manuka is Nicole’s favourite spot for after-work pizzas. Photo: Antica Ricetta.
What are your current food obsessions?
It always changes depending on the season. In Winter, it was Raclette, but now it’s Spring, I’m craving seafood: prawns and grilled fish.
What do you look for in a good wine list?
When we go out, we never order the wines we import. So we like to try local wines and keep our finger on the pulse. We had an aged riesling from Nick O’Leary recently which was very nice. We also like Mada wines.
What’s a food that reminds you of your childhood?
Yabbies: we used to go yabbying a lot. I grew up as the youngest of five siblings out in Western NSW. We each had our own yabby pot, and there was always some competition about where you’d put your pot in the Murray River and who would catch the most!
What’s a normal breakfast for you?
I’m gluten intolerant so I just have yoghurt and muesli.
When you can’t be bothered to cook for yourself, where do you go and what do you eat?
Our lovely neighbours in Manuka are Antica Ricetta, so at the end of a long day at the shop, we often get a pizza and eat it out the front with a bottle of wine.
Nicole and Christophe offer tastings of French wines at French Flair La Boutique in Manuka. Photo: Lucy Ridge.
Where are you travelling next?
We just got back from Tasmania. We were catching up with some old school friends. We went to Hobart and then hired a car and drove up through the Tamar Valley to Launceston. Some great wine in Tassie!
Tell me something you love about living in Canberra
Everything is easy. I love the natural spaces, the bush and all the birds. I also love the food scene here. It’s amazing that, in such a small city, there are so many options you have to eat!
An easy one to finish – what’s your go-to coffee order?
A flat white – I’m boring!
French Flair La Boutique is located at Shop 12, M Centre, Palmerston Lane, Manuka.
Original Article published by Lucy Ridge on Riotact.
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