Tag Archives: Les Bistronomes Canberra

New Season’s Menu at Les Bistronomes!

I love the seasons in Canberra because I love food. I love new menus and being drawn back to my favourite restaurants to try exciting dishes that celebrate the change in weather—especially winter warmer dishes that help us to take comfort from the cold.

BistronomesMultiple award-winning Les Bistronomes in Braddon has recently launched its autumn/winter menu, with a stack of mouth-watering dishes. It’s a true experience dining at Les Bistronomes and it’s no wonder the restaurant holds two Australian Good Food and Travel Guide Chef Hats. Where do I begin?

Bisronomes Beef burgundy1

Beef Burgundy (bœuf à la Bourguignonne)

I worship Chef Clement Chauvin for his amazing beef tartare and this special version is mandatory. The beef is grain fed and treated with total respect. A confit egg yolk sits pretty on top. All you do is gently mix, pop some mixture on top of the mandolin sliced, micro thin, crispy, gaufrette potatoes (served everywhere in France with tartar) and indulge. The horseradish element is the ‘winter warmer’ part of the dish. Favs remain on the entrée section (Les Bistronomes wouldn’t dare remove some), including the decadent garlic snails—for which the restaurant is famous.

Bistronomes Black pudding3

Black Pudding (Boudin Noir)

New is the black pudding. Don’t hesitate to treat yourself to this dish, even if you’re not sure you’re a fan. Trust me, it’s delish. It’s made with pork and apple and served with a fried free range egg and a salad Lyonnaise, so very French, and, without giving any secrets away, the new French onion soup is delightful. Two of us couldn’t pass by the beef burgundy, a new star on the mains. No need to use a knife to cut through the braised beef cheeks in red wine. This dish is so soul satisfying, especially as it’s served with creamy soft polenta, mushrooms, and slow cooked onions.

Bistronomes Lemon sole

New Zealand Lemon Sole (Sole Limande)

The whole New Zealand lemon sole looks stunning on the plate and the fish, cooked to perfection, was moist and delicate. The forest mushrooms, and chestnut and beef burnt butter sauce ramped matters up considerably. And what about the sides? The kitchen excels at French peas and Les Bistronomes makes the most amazing fries. The simple fine-leaf salad with hazelnut vinaigrette is a perfect accompaniment to any dish.

Les Bistronomes has several mains for two to share (pre-ordering is recommended because they take 25 or 30 minutes to cook). Options include Clement’s signature ash-crusted duck a l’orange (served at the table in a dramatic way) and a Beef Wellington with foie gras.

Desserts are to die for and a feast for the eyes. Plating is so beautiful at Les Bistronomes. One of my favourite fruits is lemon and the Tarte Au Citron with blackberry sorbet and toasted meringue packs a punch on flavour. It’s a perfect texture and is bright and chirpy on the plate. If you’re keen on a traditional apple tart tatin for two, just pre-order. You’ll adore the triple vanilla bean ice cream. When you’re at Les Bistronomes, take time to talk to Sommelier Abel Bariller, a professional French Master Sommelier and a ‘Knight of Cognac’. His knowledge of wines, and how to match with food, is astronomical and he never hesitates to discuss options and motivate diners to experiment.

Bistronomes Lemon tart

Lemon Tart (Tarte au Citron)

Chef Clement Chauvin_Les_Bistronomes_0041

Chef Clement Chauvin


The dishes at Les Bistronomes are fabulous value for money (mains average at around $34; some of Canberra’s better restaurants are creeping beyond mid-$40s). The atmosphere is charming. The furniture is comfy. You simply can’t go wrong. And, beyond the new winter/autumn menu, stay tuned for the special Bastille Day menu (14 July) or the special Truffle Dinner menu (27 July or 3 August).


Sexy French and Drunken Fruit

at Les Bistronomes by Wendy Johnson

Photo by Sean Davey.

Photo by Sean Davey.

Don’t classic French dishes, like bouillabaisse and duck à l’orange, just make you want to worship to the food gods? They make me want to worship. These sophisticated dishes, that require megadoses of talent to create and plate, are being celebrated on the newly released seasonal menu at Les Bistronomes in Braddon.

Owners Abel Bariller and Clement Chauvin, with their sexy French accents, live and breathe wonderful wines and dishes that you may think have gone out of style but which, if truth be told, never, ever will—especially when served with such finesse.

Image LFW

Image LFW

Les Bistronomes can best be described as rustic French chic. It’s a casual, comfortable dining environment, with padded chairs that allow you to sit back and relax, and tables large enough to hold beautifully plated food and several wine glasses (at least that’s how many accumulate each time we visit).

Clement says they have added new dishes to the autumn menu but wouldn’t dare remove some that customers order time and time again. And currently that includes the chestnut and caramelised onion soup—silky smooth, earthy in texture and perfect for this time of year. And the ash encrusted duck à l’orange, a whole duck with red cabbage, orange and pine nuts (served for two).

Another dish Clement wouldn’t have the courage to remove is La Bouillabaisse, with its wonderfully complex flavours. This fish soup, traditionally associated with the Provence region, has been made for centuries. This one is created with love with Rouille sauce, which, as it name implies, is rust in colour, adding to the richness and depth of the soup. And let’s not forget the salmon, scallop, mussel and clams.

Photo by Sean Davey.

Photo by Sean Davey.

The menu at Les Bistronomes has a section of mains to share for two people, and pre-ordering is recommended. New on the menu is roasted piglet and Alsace sauerkraut served with potato, caramelised apple and truffle ($72 for two). This special section of the menu also features Cape Grim rib eye served with bone marrow, chips and béarnaise sauce ($96 for two). Each one takes 25 or 30 minutes to make, so rest easy and enjoy the wine and the ambience.

And now it’s time for the grand finale desserts, which Les Bistronomes is so famous for. There’s that classic vanilla bean crème caramel which you simply can’t beat (this one served with a drunken fig), a famous pear and almond Tarte Bourdaloue with vanilla yoghurt sorbet, a raspberry soufflé and a chocolate mosaic. If you please, the French cheese platter is a winner and Abel will help you select the best wines to match.

Photo by Sean Davey.

Photo by Sean Davey.

Abel is a professional French master sommelier and a ‘Knight of Cognac’. He has a nose for the best varieties and labels and is happy to chat away about what makes each wine on the menu a top pick.

Clement’s background in the kitchen started early. He was a young 18 years of age when he landed a position working in two-Michelin star restaurant Pic (Valence) and also received some heavy duty training in executing perfect flavours and perfect plating at Gordon Ramsay’s Claridges in London.

For a special occasion give yourself time to peruse and taste, or book a five-course chef’s degustation on Saturdays at lunch for an amazing $50 per person (this is worth every bite). Or just enjoy whatever you’d like for lunch or dinner off the a la carte menu or specials board.

Bon appétit.

Image LFW

Image LFW

Les Bistronomes is at the corner of Mort and Elouera Streets in Braddon. Open lunch and dinner, Tuesday to Saturday. 6248 8119.

Images by Sean Davey – http://www.seandavey.com.au unless otherwide indicated