Best Known For
Chef Christophe’s Cassoulet: a classic, hearty dish from South-west France, fragrant white beans, slow-cooked meat; duck confit, lamb neck navarin and Toulouse sausage.
Nestled in the classic Australian country setting of Bungendore village is Le Tres Bon, run by renowned French Chef Christophe Gregoire and his wife Josephine. This charming restaurant and cooking school is the epitome of provincial France; an old brick fireplace, elegant timber chairs and cloth draped tables topped with fresh flowers furnish the dining room, for a romantic ambience suited to intimate dining. Classic dishes are prepared with local produce and inspired by Christophe’s world travels to fill the menu with ingredients like truffle, foie gras and fromage blanc. Try French onion soup to start, with shredded cheese and croutons; followed by the prestigious French dish of duck leg confit and orange sauce, served with pommes Dauphine - finish sweetly with liquorice crème brulée.
A few words from Le Tres Bon
Le Tres Bon is the latest passion of Christophe Gregoire, a master chef from France, who has added a unique facet in culinary skill to the Canberra area, delighting many loyal patrons with his exquisite French cuisine since 1999. Along with spouse Josephine, they established their first restaurant - Christophe's Restaurant where they earned a firm following of loyal patrons.
LE TRES BON LOCATION
Bungendore village is the new home for Christophe's cuisine. While you are in this typical Australian country setting, the dishes will take you on a journey through France's gastronomic regions using only the best local and Australian produce.
LE TRES BON MENU
The menu offered by Christophe has been created from a combination of his love of traditional French cuisine, natural flavours and fresh ingredients, his travels around the world, and his ability to work instinctively and creatively.
Like an alchemist, he combines spices and herbs which put a specific touch – and thus add an element of surprise –on dishes which are centuries old. The dishes are prepared lovingly, bringing you a genuine and wholesome meal.
Where possible, seasonal certified organic local produce is used in the preparation of the dishes.
40 Malbon Street, Bungendore 2621 NSW - See Map
Truffle Creme Brulee - Chef Recipe by Christophe Gregoire
Truffles work magically with dessert dishes such as this crème brûlée by Le Tres Bon Chef Christophe...
Payments Accepted: Visa, Mastercard, Eftpos
Chef: Christophe Gregoire
- Up to 70 Guests
- Birthday Party
- Christmas Party
- Corporate Function
- Dinner Party
- Product Launch
- Set Menu