Christophe Georges GREGOIRE, President

Bungendore’s terroir: showcasing the taste of place In the classic Australian country setting of Bungendore village nestles Le Très Bon restaurant run by renowned French chef Christophe Gregoire. This charming restaurant and cooking school is the epitome of provincial France; an old brick fireplace, elegant timber chairs and cloth draped tables topped with fresh flowers furnish the dining room for a romantic ambiance suited to intimate dining. Classic French dishes are prepared with local produce and inspired by Christophe’s world travels to fill the menu with ingredients like truffles, foie gras and seasonal vegetables.

Chef Christophe speaks passionately about fresh, local produce which Bungendore’s providers put at his fingertips, including chestnuts, organic vegetables, fruit and organic meat. Black truffles are in season and Chef Christophe loves to celebrate with you by way of offering special dinners, cooking classes and a daily truffle menu during the current season.

Since opening its doors in 2007 Le Tres Bon was listed one of the Top 20 Restaurants in the Canberra Times Food & Wine Annual 2011, 2012, 2013, 2014. The restaurant was also awarded an Australian Good Food Guide (AGFG) Chef Hat in 2013 and 2014. In 2015 and 2016 awarded a AGFG Chef Hat for the cooking school and in 2017, 2018 AND 2019 won the AGFG People’s Choice Award.

Chef Christophe’s cooking classes are relaxed, fun and hands on. Many participants return again and again for an annual calendar that covers the basics as well as the tantalising highlights of traditional French cuisine. Classes are created by theme and range from patisserie and Christmas sweets to a celebration of truffle season and a tour for the taste bud through the distinctive regions of France. Chef Christophe has a background in training chefs and is a warm and popular teacher, with an approach honed by years of cooking and teaching in France, Europe, the Pacific, the Americas and now Australia. His skill is to teach participants how to make the flavours of the quality produce shine and then to savour their creations with champagne or wine. Traveling, cooking and sharing food is an enjoyable way of bringing people together. Chef Christophe and Josephine offer annual fully guided tours to New Caledonia, France and Italy.

Previous Positions

  • November 1999 – April 2007 Owner, Head Chef, Manager and owner of Christophe’s French Restaurant, Manuka, Canberra ACT, Australia
  • March 1998 – October 1999 Professor, Technology and Theory of Cuisine, Adult Training Institution, Chamber of Commerce and Industry, Noumea, New Caledonia
  • October 1997 to February 1998 Head Chef of Restaurant, Le Grand Chene, Kuendu Beach Resort, New Caledonia
  • Various management positions with Sodexho
  • Seasonal work in France, for example, Palais Biarritz, Chateau D’Adomenil,
  • Travelled and worked as a chef French Guyana, Guadeloupe, Madagascar



  • Qualifications Vocational Training Certificate: Option A Classic Cuisine 16 June 1986. Republic of France. Ministry of National Education, Nancy-Metz Academy.
  • Lycée des Métiers de HOTELLERIE et de la Restaurant Jean Baptiste Simeon Chardin – Gerardmer – Vosges – France
  • Certificates: May 2007: Creative Cooking with Seasonal Menu, Ecole Lenotre, Paris, France.