Origine Offers Kiwis an Authentic Taste of France

We spoke to Ahi co-owners Ben Bayly, Lucile Fortuna and Chris Martin about their exciting new French bistro Origine in Auckland’s Commercial Bay.  

Tell us about the concept behind Origine. What makes it special in your opinion?  

Chris: Origine is a special venue and concept. It has the ability to wear many different hats. We have an amazing space to work in that offers sophisticated bistro dining as well as a bespoke cocktail bar upstairs in the mezzanine. We also have a generous bar downstairs that can comfortably accommodate after work drinks and high top bar dining. It’s great to have options and Origine has many to choose from depending on what you are looking for. 

Origine's Co-owners (from left to right): Lucile Fortuna, Ben Bayly & Chris Martin

Which regions of France have influenced the menu most? 

Ben: Lucile is from Lyon, the gastronomic city of France, after that, Tibo, our Executive Chef, is born in Toulouse and our Chef de Cuisine (Head Chef) Gilles Papst is from Strasbourg in the Alsace region. I spent lots of time in the Haute-Savoie, so naturally the four of us are fighting for real estate on the menu! 

Where have you added Kiwi touches to the menu?  

Ben: We do classic French dishes like Sole Meunière, except we use Yellow Belly Flounder from the Manukau Harbour. And instead of cooking it in the pan we wood-fire it! Most dishes you will be able to look through a Kiwi lens as 90% of the ingredients we use are from here, but at the same time we do not want to lose the French authenticity we have. 

Les Desserts: Soufflé Rhubarbe, Glace Pain D’épices (Rhubarb soufflé with gingerbread ice cream)

What produce from your Ahi Organic Garden are you excited to introduce into the menu leading up to spring?  

Ben: We have been beavering away all winter preparing garden beds, weeding, mulching & composting to get the jump on spring. We have also had a mild and wet winter, so we expect the garden to explode! We have all sorts of vegetables & herbs coming but the garden has become a massive part of our daily lives at Ahi & Origine. It's not necessarily about what is coming, but the pride in growing produce ourselves, growing organically and seeing and tasting the difference as we serve vegetables to our guests that are sometimes picked just hours before. 

Dining space at Origine 

Tell us about how the wine list pays tribute to French tradition while grounding the experience in Aotearoa.  

Lucile: I wrote my wine list in a French way: per French regions and not per grape variety. The food menu is a journey through France, so I wanted to create the same for the wines, hence all the regions represented with their star appellations. I really worked hard to get the best wine producers, back vintage and unknown appellations. We are using fresh products from New Zealand and I really want to match them with the best French wines. 

Origine Bar (restaurant level)

What are some of your favourite wines to pair with Origine’s menu? 

Lucile: So many! I love to pair the seafood platter with a Muscadet, the Duck Confit with a Madiran or Banyuls with blue cheese! I don’t think I can pick a favourite one. 

What’s the difference between Bar Origine (restaurant level) and Le Bar (mezzanine level)?  

Lucile: Bar Origine is more suited to slightly larger groups, after work drinks, celebrations or a pre-dinner aperitif or after dinner digestif (whether you’re dining at Origine or elsewhere). Bar Origine is open 7 days and showcases French products: From sodas (Orangina, Perrier…) to French house pour gin, vodka, rum and cocktails or aperitifs that the French are fond of (Pastis, Monaco, Kir…).  

Le Bar is a destination bar, perfect for a more intimate catch up or date night. It’s a marriage between sophisticated cocktails and classic apéro style French snacks. It’s open Wednesday to Sunday from 4pm till late.   

Le Bar (mezzanine level)

Tell us about the atmosphere you’ve tried to create at Origine, what do you want your diners to feel when they step inside?   

Chris: I would like our diners to experience our fantastic Kiwi hospitality in a world-class setting.  The fit out and location are really unique and special. Origine should be a sophisticated, fun and relaxing place to be.    

Origine is now open seven days a week at Auckland’s Commercial Bay, with lunch from 12.00pm and dinner service starting at 5.45pm. Visit origine.nz to book now!