Franck Summat has opened his first casual eatery in South Melbourne; bringing 18 years of experience working at France-Soir, Bistro Thierry and Stokehouse to now drive his own culinary narrative in a fabulous new café serving baguettes and pizza.
The mood is purposefully casual; riffing on a neighbourhood feel where conversations and lingering longer are welcome.
Running the kitchen is Head Chef Lakshay Kapoor, classically trained at Le Cordon Bleu Melbourne and formerly of Bistro Thierry.
Franck spoke to The Write Drop for our At The Bar series.
MY CITY
Paris. I was lucky enough to be born there, and some of my best childhood memories live in those streets – walking along the Seine with my parents, the Eiffel Tower peeking through the skyline, pastries in hand, and always a stop at my favourite toy shop. Queenstown in New Zealand comes a close second; it’s a place that has stayed with me for its beauty and the memories made there.
FAVOURITE FOOD MEMORY
Pizza in Naples at Da Michele. Long before Eat Pray Love made it a global pilgrimage. It was everything I love about food: simple, honest, no fuss. Old‑school waiters gliding between tables, slipping their tips into old tomato tins perched high on shelves. Pure magic.
FAVOURITE BAR
A tiny bar tucked away in the winding backstreets of Queenstown. I can’t remember the name, but I remember the feeling. My go‑to then was a gin and tonic with a dash of Campari — crisp, bright, perfect.
BEST HANGOVER CURE
45ml of hard liquor; twice. Jokes aside, an Upper Middle Chicken Baguette does the trick.
FAVOURITE WINE
I’m very fond of Australian wine when I’m at home. Rockford Shiraz ’19 is drinking beautifully and will only get better. And if I’m feeling a little indulgent: half a bottle of Châteauneuf‑du‑Pape with a pizza.
WINERY YOU RECOMMEND
Bass Phillip. I have incredibly fond memories of being hosted by Phillip Jones himself — a light lunch, new releases poured under century‑old chestnut trees, and stories from a true gentleman of wine.
NEXT DESTINATION
Tokyo. My daughter insists, and she’s right – the people, the culture, the energy, it’s extraordinary.
DINNER PARTY WITH THREE FAMOUS PEOPLE…GO!
Michael Jackson – the greatest entertainer, with a completely unique view of the world.
Arnold Schwarzenegger — endlessly inspiring, with a life story built on discipline, ambition, and generosity.
JFK — a leader who, I believe, would have shaped our world for the better.
BEST THING ABOUT YOUR JOB
You get to meet people you might never cross paths with otherwise. Most are relaxed, open, and ready for a laugh. Hospitality gives you these little windows into people’s lives — it’s a privilege.
Tell us when you first had the idea to venture into your own business and why is the timing right now?
It’s been simmering for a while, but over the last couple of years the feeling grew stronger: it was time. My former boss, Thierry Cornevin, once told me, “You’ll never get rich working for someone else.” Whether that ever happens or not, I already feel rich in the ways that matter. This week, working in my own place, seeing familiar faces walk in, training new staff, joking with old guests – it feels right. It feels like home.
Upper Middle – give us some menu items and what you’re serving from baguettes to pizza and what made the cut and why?
Upper Middle is built around great produce. The baguettes were non‑negotiable — I wanted a place where you could grab a proper baguette, with a generous filling made with care and priced well. Coffee had to be exceptional, so St Ali was the obvious choice. Sal is an old friend, and his coffee still rocks my world. Pizza is for the sit‑down crowd and the locals grabbing takeaway. Old recipes, a few of my own creations — nothing reinvented, just done properly. For brunch, smashed avocado on a croissant to my mum’s Croque Monsieur recipe, it’s comfort done right.
Given the focus is on all-day eatery – what’s essential?
Our hours say it all: Sunday–Wednesday 7am–4pm, and Thursday–Saturday 7am–late. If we’re open, you’re welcomed and looked after. If it’s 3:30pm and you want a pizza, you’ll get a pizza. That’s hospitality – meeting people where they are, not the other way around.
Tell us about the inspiration for the design and working with In Addition and Fortis.
The Fortis team and In Addition were both incredible to work with. They took my vision and elevated it — the curves, the greens, the warmth. Those were non‑negotiables. We wanted to respect the space, let Melbourne discover it slowly, and deliver each part with intention.
Your earliest memories of tasting bakery goods and what lingers:
My favourite memory is arriving at my grandmother’s home in La Rochelle during school holidays. She’d make us the simplest French snack: a still‑warm baguette (picked up 30 minutes earlier), a generous swipe of butter, and four blocks of dark chocolate tucked inside. A simple thing – but unforgettable.
