Les Bistronomes

Les Bistronomes

Please note, while restrictions put in place to respond to COVID-19 are easing, there may be some changes to business-as-usual to keep workers and visitors safe. Please contact the business for the most up to date information, including opening times and social distancing measures.

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 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 Beef 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.
  • Les Bistronomes
  • Les Bistronomes
  • Les Bistronomes
  • Function Room
    Function Room
  • Bar
    Bar

DETAILS

OPENING HOURS

Tuesday to Saturday: 12 - 2pm and 6 - 9pm

TYPE OF SERVICE

  • Dinner
  • Lunch

LIQUOR LICENSING

Fully licensed

ACCESSIBILITY

Disabled access available, contact operator for details

Location

Les Bistronomes

18 Blamey Place, Campbell, Australian Capital Territory, Australia

Features

Bar

Carpark

Non Smoking Establishment

Reviews

TripAdvisor traveller rating

BASED ON 737 REVIEWS

Ranked #4 of 1,509 Places to Eat in Canberra on TripAdvisor

Awards

  • Travelers Choice 2020

“Birthday dinner to remember”

Reviewed on 11/04/2021

We had the entire restaurant to ourselves and were served by attentive & excellent staff- plus a Q&A with chef Clement Chauvin explaining his creative genius. As vegetarians, we don’t always get the...

Review by

601vidav

“Anniversary dinner”

Reviewed on 10/04/2021

Booked dinner due to the great reviews, and were not disappointed. Excellent service and food. Beef cooked perfectly, melt in your mouth pate and flaming desserts. Recommended for that ‘special’ meal...

Review by

Mark W

“Avoid the Cassoulet de Carnard - more beans than duck”

Reviewed on 09/04/2021

The Cassoulet de canard was described as "Confit duck legs (notice the "s"), Toulouse sausage, white beans, baby veg and herb crust". I love duck confit but Aussie restaurants have a hard time...

Review by

pandorabe

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