Become addicted to the Absynthe dining experience.

The Chef

Meyjitte Boughenout planned to master the art of French cuisine for as long as he can remember. At 17 he graduated from school with European CAP qualifications. He then pursued his ambition by working with renowned chefs in restaurants with three Michelin Stars.

Diligence and creativity saw Meyjitte’s career rise like a soufflé. By the time he was 25 Meyjitte was executive chef at Belgium’s Restaurant Scholteshos and the proud holder of two Michelin Stars.
Ambition led the young chef to Sydney’s Ritz-Carlton Hotel and a responsible position as executive chef at The Dining Room Restaurant.
Australian accolades soon followed those earned in Europe as local food critics raved about Meyjitte’s light, modern cuisine style and innovative ingredients.

Leading Sydney restaurateurs were quick to spot this French talent and Meyjitte went on to work at Merrony’s Restaurant and Claudine’s on Sydney’s North Shore. 

The desire to own his restaurant saw Meyjitte move to Tasmania’s west coast as co-owner of Franklin Manor in Strahan.

Franklin Manor was quickly recognised as exceptionally good and won the title of Tasmania’s Finest Restaurant in 2002.
The relatively isolated property was listed in the Sydney Morning Herald Good Food Guide Top 100 Australian Restaurants.

Meyjitte says ingredients and the way they are handled are the essence of an exciting dish. “I use only the freshest local produce.

“Flavours should not be overworked – the natural taste is always the best although it may be enhanced by combinations of other ingredients,” Meyjitte says.


Meyjitte Boughenout and the Absynthe team have been assisting large and small operators to improve their profitability not only limited to the kitchen but also highly focused around on-floor management restructuring.

We specialise in consulting and advisory on the design of commercial kitchens and the development of operating systems.

We offer our clients services such as:

• Menu Redevelopment
• Bakery Recipies and Training
• Developing a Marketing and Business Plan.
• Feasibility Study.
• Commercial Kitchen Masterplanning.
• Operating Systems development.
• Service Planning.
• Workflow and Space Planning.
• Equipment Selection.
• Design Brief Development.
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