Classic French dishes shine at Les Bistronomes. The plating is divine, the tastes out of this world and the atmosphere of this rustic French chic restaurant inviting. It’s no wonder it won a Chef Hat from the Australian Good Food and Travel Guide again in 2017 and Readers Choice in 2018.
Chef Clement Chauvin creates mouth-watering dishes, like a memorable bouillabaisse, house-made pork rillettes and ash crusted duck à l’orange. For a sweet ending, Les Bistronomes graces the table with to-die-for desserts, including a classic vanilla bean crème caramel with a drunken fig, which arrives en flame.
The winter menu also features the hugely popular creamy chestnut soup with picked chestnut, caramelised onion and chive crème fresh, and decadent escargot with garlic butter. One star dish that shines is the Veal tenderloin Wellington with foie gras.
Chef Chauvin developed his skills in amazing restaurants around the world, including two-Michelin star restaurant Pic (Valence) and Gordon Ramsay’s Claridges in London.
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