Classic French dishes shine at Les Bistronomes. The plating is divine, the tastes out of this world and the atmosphere of this French fine dining restaurant inviting. It’s no wonder it won a Chef Hat from the Australian Good Food and Travel Guide again in 2021 and was reviewed 16.5 by the Canberra Times.
Chef Clement Chauvin creates mouth-watering dishes, from the memorable beef wellington to the show-stopping ash crusted duck à l’orange. Les Bistronomes graces the table with to-die-for desserts for a sweet ending, including a classic vanilla bean crème brulée that arrives enflame.
The winter menu also features the hugely popular creamy chestnut soup with picked chestnut, caramelised onion and chive crème fraiche, and decadent escargot with garlic butter. A star dish that shines is the Beef Wellington with foie gras.
Chef Chauvin developed his skills in amazing restaurants worldwide, including three-Michelin star restaurant Pic (Valence), Nicolas Le Bec two Michelin star and Gordon Ramsay’s Claridges in London.
