Maître pâtissier and maître chocolatier Alex Charasse has opened Almost French Epicure on Little Collins Street, bringing the Almost French name from Richmond into the heart of the Melbourne CBD.
Based at the Sheraton Melbourne Hotel, the new venue marks a considered expansion of his work, shifting from a standalone patisserie into a broader, all-day French food offering.
For the professional community, the move signals a different approach to how French dining and baking sit within the city. Rather than replicating a traditional bakery model, Epicure is positioned as a destination that reflects the discipline, precision and generosity that define Charasse’s career.
Alex built a loyal following at his Richmond patisserie, where his focus on technique and restraint quickly resonated with chefs and diners alike. The CBD location allows him to operate at a larger scale, while still anchoring the brand in craft-led production.
Discipline over ego
In an industry often shaped by strong personalities, Alex speaks consistently about discipline and care as the foundations of a good kitchen. That mindset is rooted in a career formed inside some of Europe’s most demanding environments.
His early experience includes Le Clos d’Or and the three-Michelin-starred Le Troisgros, followed by work alongside major French culinary figures including Paul Bocuse and Pierre Gagnaire. Those high-pressure kitchens shaped both his technical standards and his approach to leadership.
For Alex, intensity in service is not about theatrics. It is about respect for ingredients, repetition and the guest experience. Attention to small details, applied consistently, is what allows a kitchen to feel both precise and generous.
The logistics of the “Paris end”
Operating Almost French Epicure at the so-called Paris end of Melbourne requires a tight production rhythm. While the venue functions as a licensed café and restaurant, the Richmond kitchen remains central to the brand’s daily output.
Baked goods and pastry are produced through established processes that support volume without compromising finish, allowing the CBD site to run a curated display suited to the pace of city service. The menu moves from croissants and baguettes in the morning to charcuterie, cheese and classic French dishes later in the day, with wine service extending into the afternoon.
Epicure also delivers high tea for the Sheraton, adding another layer of operational precision. Balancing multiple service styles within one system is a key test of the model Charasse has built.
Building a culinary landmark
Alex is clear that Epicure is about more than opening a second location. His ambition is for high-quality French baking and cuisine to play a meaningful role in why people choose to spend time in the Melbourne CBD.
By placing food at the centre of the experience, he is aiming to draw both locals and visitors into the city, creating moments that shape how a precinct is remembered. It is a long-term view of hospitality, grounded in consistency rather than novelty.
The opening represents a natural extension of a career spanning more than two decades across pastry and hospitality. With Epicure now established, the question turns to how far the Almost French brand might grow.
Technical insight
For working chefs, the strength of the Epicure model lies in its technical control. Alex has spent years refining the balance between beauty and generosity, ensuring that every item leaving the kitchen meets the same standard.
That consistency is built on traditional techniques and a clear focus on flavour. Whether it is a mille-feuille or a lemon tart, each dish centres on a single hero note, finished cleanly and without excess.
Maintaining those standards across different sites and service formats is where the real challenge sits, and where the system behind the brand is most clearly tested.
The future of the pass
As the 2026 season gets underway, Alex continues to invest in the next generation of chefs. Alongside running his business, he teaches at Melbourne Polytechnic, passing on a philosophy rooted in detail, discipline and respect for craft.
The industry will be watching how Epicure influences the broader French dining conversation in the CBD. For Alex Charasse, the goal remains straightforward: keep the heart in the work, stay focused on quality, and let the results speak for themselves.
