Multiple Australian outlets describe a new pizza concept that draws on French bistro flavours. The dish is presented as a weeknight “fakeaway” that combines caramelised eschalots with melted gruyère. According to the articles, the pairing creates a balance between sweet, cooked onion flavour and a rich, stretchy cheese profile. The pizza is characterised by a crisp, puffier crust, described as producing a golden, well-browned finish. While the sources focus mainly on the flavour and texture contrasts—sweet eschalots and molten gruyère on an airy, crisp base—they consistently frame it as a variation on a French-style classic adapted for pizza form. All accounts emphasise the visual appeal of the golden topping and the overall goal of delivering a restaurant-like result at home. No additional details about origin, authorship, or broader rollout are provided in the provided excerpts.