It’s been a lifelong love affair with the food, wine and culture of France for chef and restaurateur Tony Bilson. Here he shares some of his favourite dishes.

Scallops poached with Noilly Prat

Babas with beurre Bosc pears and eau de vie
Babas with beurre Bosc pears and eau de vie
Babas with beurre Bosc pears and eau de vie
PHOTOGRAPH CHRIS CHEN

Petite salade of oxtail and Sydney rock oyster
Petite salade of oxtail and Sydney rock oyster
Petite salade of oxtail and Sydney rock oyster
PHOTOGRAPH CHRIS CHEN

Confit of lamb shoulder
