Chef James Mussillon’s culinary thesis at Restaurant Courgette is a masterclass in Modern European refinement, where French technical precision meets the seasonal bounty of Canberra. The kitchen’s philosophy centers on the adventurous complexity of its glazes and emulsions, which serve as sophisticated foils for pristine raw materials. A signature dish of seared Hervey Bay scallops arrives with a delicate pig’s head sausage and the deep, umami resonance of black garlic. Texture is explored through the contrast of braised Wagyu beef cheek against a velvet-smooth celeriac purée, while the aroma of wood-fired portobello mushrooms is heightened by the sharp tang of Gorgonzola. Technique is paramount, evidenced by the confit potato and the meticulous lamination of flavors in the duck breast, paired with a rich fig jam. Each plate underscores the restaurant’s long-standing Michelin-tier reputation.