Is Tony Bilson about to launch himself back into the restaurant game?
The veteran chef has been touting his food products across Sydney since his restaurant empire imploded earlier this year. But his Facebook page has been active, sharing a link to author Michel Houellebecq, a writer the chef calls "a contemporary Camus".
In between his Houllebecq observations, Bilson puts out a call for a manager for a waterside restaurant. "Great pay, big job … you will need a car or speedboat," Bilson touts.
He was unavailable for comment, but Good living's Short Black columnist hears he is headed to a gig in the kitchen of Danny's seafood restaurant in La Perouse.
It may not be Provence but La Paeouse is as close as Sydney gets for the Francophile.