Le Tres Bon French Restaurant, Cooking School, Gourmet Tours

Overview

Food tells a story. Join French chef Christophe Gregoire and his wife Josephine for a journey into "terroir", a sense of place, taste, slow food and heritage. This award winning restaurant boasts…

Food tells a story. Join French chef Christophe Gregoire and his wife Josephine for a journey into "terroir", a sense of place, taste, slow food and heritage. This award winning restaurant boasts a seasonal menu using fresh local produce, which Bungendore’s providores put at their fingertips.

June to August is truffle season, which they celebrate with special dinners, cooking classes and a daily menu to extol the virtues of these fragrant “buried treasures”. They use fresh black truffles sourced from truffle farms in the Canberra region.

Cooking classes that are like catching up with old friends. Christophe and Josephine Gregoire’s cooking classes are relaxed, fun and hands on. Many students return again and again for an annual calendar that covers the basics as well as the tantalising highlights of traditional French cuisine. They can tailor a cooking class for your group, and can even assist with organising transport and accommodation.

In keeping with the philosophy of terroir (that produce tastes of the landscape in which it is grown), travel and food are logical companions. As such, master chef Christophe and Josephine Gregoire, host annual tours to explore the regional influence of French cuisine in New Caledonia, France and Italy.

Actively welcomes people with access needs.
Adhere to The Food Authority requirements for allergy management in food preparation
Ask all visitors if there are any specific needs to be met
Caters for people with allergies and intolerances.

Caters for people with sufficient mobility to climb a few steps but who would benefit from fixtures to aid balance. (This includes people using walking frames and mobility aids)

Modify your cooking and cleaning practices to cater for people with food allergies or chemical intolerances (could include menus with meals free from: nuts, dairy, seafood, eggs, gluten etc)
Offer multiple options for booking - web, email, phone
Provide assistance with booking arrangements (includes providing clear itineraries with written instructions on what to do at various destinations)
Provide linen that is chemical and fragrance free (if requested)
Provide toiletries which are chemical and fragrance free (if requested)
Train your staff to respond to allergic reactions
Welcomes and assists people who have challenges with learning, communication, understanding and behaviour. (includes people with autism, intellectual disability, Down syndrome, acquired brain injury (ABI), dyslexia and dementia)

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