“As owner and executive chef, Clément Chauvin is passionate about high-quality food, carefully crafted and beautifully plated.” WENDY JOHNSON visits Les Bistronomes in Campbell. 

It was a wild ride for Clément Chauvin, of Les Bistronomes, in 2025 and this year promises even greater excitement. 

Clément and his dynamic team stacked up the awards, for his beloved Les Bistronomes and newly acquired Montrachet in Brisbane. He scored a Chef’s Hat, Australian Good Food Guide and claimed the top award at the National Restaurant and Catering Association Awards. He was also the big winner at the ACT Restaurant and Catering Association Awards for Excellence picking up three gongs – Restaurant of the Year, European Restaurant and Premium Dining. 

If that’s not enough, Clément received the Order of Agriculture Merit from the French ambassador. On a roll, he published Bistronomie, a cookbook celebrating the soul of French bistro cooking, which has itself won an award. Worth the purchase, the cookbook isn’t simply a collection of recipes,  it’s the intriguing story of farm-to-table. In 2025, Clément LAO became a member of Chaîne des Rôtisseurs, an International Association of Gastronomy, now growing its food and wine club chapter in Canberra.

Whew.

But now, let’s lunch. 

Les Bistronomes officially opened in 2014 in Braddon but has lived in Campbell since 2019.

As owner and executive chef, Clément Chauvin is passionate about high-quality food, carefully crafted and beautifully plated. We love the Saturday lunch degustation, which is great value at $85 each. Dishes change regularly to the delight of those who dine often. 

Our visit began with salted round brandade croquette – creamy rich and savoury – complemented with a tiny dollop of horseradish cream and pretty as a picture with micro, edible flowers. 

The zucchini soup was sensational, vibrant green, super smooth and decorated with fresh herbs and toasted pine nuts.

Next up was the round of super sexy beetroot-cured salmon, art on a plate. It featured cool cucumber, black olive puree, potato crumb for crunch, and a vibrant nasturtium oil. On top? More stunning, edible flowers. 

The main was a superb, tender eye fillet, masterfully plated with vanilla puree, asparagus, gorgeous tomatoes, carrots, asparagus and perfectly balanced pink peppercorn jus. The beef was melt-in-the-mouth.

La grande finale was a cheeky Bombe Alaska created with fresh pineapple and coconut and dramatically flamed with rum. Delicious.

Les Bistronomes is known for its wines, which rarely disappoint and highly knowledgeable staff are happy to discuss options and share stories about them.

The wine list features a selection of “last chance” labels… a collection of bottles Les Bistronomes can’t source any more. This includes vintage last bottles and special bottles. Also on the menu is a “half-bottles” page, a great option for those who want to do indulge in more than one variety.

Last but not least is the service. Smart. Attentive. Fun.