The Le Très Bon menu is a labour of love from master chef Christophe Gregoire. Like an alchemist, he transforms choice, fresh produce into authentic French dishes that warm your heart like the stone hearth in a rustic farmhouse kitchen.
Where possible, Christophe uses organic ingredients and changes the menu to match the whims of the season. Not that Christophe's menu is without elements of surprise! His gift is signature blends of herbs and spices, and sometimes exotic dishes, inspired by his travels and the tropical flavours of French colonial islands, sit alongside the expected foie gras, truffles, escargot and game.
By Chef Christophe Gregoire
Winter 2022 edition
(Restaurant Est. 2007)
$90 per person
The price includes; a Champagne cocktail, Kir Royale plus 3 courses. Please choose one entree, one main course and one dessert from this menu.
Cauliflower velouté - Crème dubarry
A delicate and creamy veloute of cauliflower & leek whites.
A dish dedicated to the Countess du Barry, the favourite mistress of Louis XV (gf, veg)
French onion soup Soupe à l’oignon gratinée.
Quality onions are stewed in a tasty home-made stock and white wine. Accompanied by shredded cheese and croûtons. (Veg, GF on request).
Snails served in the French tradition Escargots traditionnels
Snails prepared in butter, shallots, parsley and garlic – with a flavouring surprise – Pastis from Provence! Six snails served lightly gratiné & with French baguette (GF)
Duck, chicken & pork rillettes Rillettes du chef
A traditional French classic; caramelised duck, chicken and pork meat slow cooked with herbs and spices until smooth and soft. Rillettes are traditionally spread on crusty bread. Served with cornichon, apple & sage compote, French baguette and salad. (GF on request).
Riesling Coq au vin
Coq au vin, chicken with wine, one of the most famous dishes in French cooking. The chicken is slow cooked in Riesling wine and aromatic garnish, creating a flavoursome sauce, enhanced with mushrooms. Served with potato Jackson (GF)
Venison estouffade, with glazed chestnuts
Estouffade de biche
Estouffade is French for braised venison slow cooked in rich red wine and aromatic garnish, finished with seasonal local glazed chestnuts. Accompanied with potato Jackson (gf)
Duck confit with orange sauce Canard confit à l’orange
A classic and prestigious French dish. Duck leg confit and prepared with a refreshing, perfumed and delicate orange sauce. Served with polenta croustillante (GF)
Roasted butternut pumpkin, saffron rice and raisins Potiron rôti, riz au safran et raisins
Comforting roasted butternut pumpkin filled with saffron rice and
sweet raisins, served with a garden salad and potato Jackson (Veg)
Chef Christophe’s Cassoulet - Cassoulet du Chef Christophe
A classic hearty dish from south-west France.
Fragrant white beans cooked in a sauce with a garnish of slow cooked meat;
duck confit, lamb neck navarin and Toulouse sausage.
Served in traditional earthenware (gf)
Beef Bourguignon – Bœuf à la Bourguignonne
Prime Bungendore beef marinated and slow cooked in red wine, mushrooms and lardons. Served with potato Jackson (gf)
Café gourmand - Café gourmand
Six macaron biscuits; chocolate, vanilla, coffee, toffee, pistachio, hazelnut. Served with a coffee or tea of your choice. (GF)
Crêpe Suzette - Crêpe Suzette
Delicious butter crêpe drenched in thick syrup made from caramelised fresh orange zest and Grand Marnier.
Better than ice-cream.
A creamy, frozen dessert from Provence; meringue, whipped
cream, honey, praline, caramelized hazelnuts nuts. Served with a refreshing raspberry coulis (GF)
Licorice crème brulée – Crème brulée au reglisse
You’ll enjoy the marriage of fresh licorice and comforting smooth crème – textured by the caramelised toffee crust (GF)
Our restaurant is fully licensed. Please no BYO.
June to August is truffle season, which we celebrate with special dinners, cooking classes and a daily menu to extol the virtues of these fragrant "buried treasures".
We use fresh black truffles sourced from CHEF CHRISTOPHE'S VERY OWN TRUFFLE FARM IN BUNGENDORE.
Available daily during the season (June-August)