Fran Meyers (left), Michelle Hewitt, Anthony Parmenter (former apprentice employee), Brendan Seed, David and Shirley Forster, and their sons Jackson and Miles after the Forster’s announced they were leaving Paupiettes restaurant after 20 years.
Fran Meyers (left), Michelle Hewitt, Anthony Parmenter (former apprentice employee), Brendan Seed, David and Shirley Forster, and their sons Jackson and Miles after the Forster’s announced they were leaving Paupiettes restaurant after 20 years. Mireille Merlet-Shaw

Kids order fine cuisine

IF YOU have a chef for a dad, you might think you'd eat pretty well.

In fact, the opposite is true, as those in the hospitality industry know.

Not that the tucker's not healthy. It's just it's not exactly gourmet because your parent spends most of his time cooking for other people.

That's how it's been in the Lismore household of David and Shirley Forster for 20 years.

But they're soon to hang up their aprons at one of the region's favourite restaurants, Paupiettes (Shirley is the maitre de), and then - look out!

"I'm going to tell the kids to put in an order for dinner," joked Mr Forster about his two sons Miles, 13, and Jackson, 11.

The Forsters are well known to locals - and locals to them - through their modern Australian/French eatery in Ballina Street, Lismore.

"One of the things we've loved about the restaurant is getting to know all the characters who come in, and getting involved in their lives," said Mr Foster.

But they have decided to move on to spend more time with their children as a family, he added.

Mr Foster recalled how he still received requests for frog legs and snails, even though the restaurant moved away from its more traditional French cuisine some years ago; and how Rolf Harris once dined, sang and sketched in the restaurant.

"He made the ladies swoon."

The top chef will now devote himself to teaching cooking at TAFE in Lismore, where he has been fulltime since March this year and part time since 2003.

Locals will not only miss the couple's friendly welcome to their eatery, but their twice baked cheese soufflé and their duck confit.


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