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 and France.