Campbell fine dining destination Les Bistronomes has introduced an exclusive ‘green card’ for Canberra home growers. Photo: Thomas Lucraft.
There’s nothing better than a delicious meal lovingly crafted using fresh local produce.
As executive chef and owner of French fine dining restaurant Les Bistronomes, Clément Chauvin knows this better than anybody. He makes it his mission to source ingredients from the Canberra region wherever possible, so when a local gardener came to him with an 80 kg surplus of Jerusalem artichokes, he jumped on the opportunity right away.
“She offered her excess harvest as a donation with no strings attached, but I really felt the need to repay her generosity in some way,” Clément says.
“I invited her to have dinner at the restaurant. It was a great source of pride for her and us to see produce that would otherwise become food waste put to good use.”
The experience sparked an idea that Clément quickly brought to fruition. He wanted to see how many people would enjoy a partnership with the restaurant, one that allowed them to see their excess produce showcased on the fine dining scene and scored them a discount on their next dining experience.
“You can bring in your excess berries, flowers, herbs, citrus and all manner of homegrown veggies to Les Bistronomes in exchange for our ‘green card’, which will get you 10 per cent off on your next meal with us,” Clément says.
“It’s a win for everybody. We get to highlight fresh seasonal produce that is grown in the region without common commercial pesticides and the growers get a great discount.
“It cuts down on food miles too, reduces waste and promotes a local circular economy.”
Clément and his team also give back to growers by donating food scraps for home composting.
Home gardeners with excess supply can make the most of their bounty at Les Bistronomes in Campbell. Photo: Les Bistronomes.
‘Green card’ produce will usually be highlighted in Les Bistronomes’ Saturday seasonal lunch menu. The five-course degustation costs $75, and dishes change every week depending on the locally available ingredients.
The initiative recently scored Les Bistronomes the Waste Minimisation Award at the 2024 ACT Government Climate Choices Business Awards, and it’s not the only sustainability-minded project Clément has been working on.
“We are moving towards being completely electric and taking advantage of solar power,” he says.
“It would be wonderful to be able to tell our patrons that their dishes were prepared using renewable energy only.”
To Clément, the fine dining industry is about more than world-class food, wine and service. It’s about good business practices, creating an undeniable atmosphere and contributing to local sustainability.
“Cooking requires plenty of balance to make something beautiful and it is much the same in business,” he says.
“I’d like to see more restaurants in Canberra taking advantage of the many brilliant home growers we have here and creating a produce network that benefits everyone.
“When you put in a little bit of effort, you meet other people who are also doing their small part for a more sustainable world, and it creates a community we can all be proud of.”
Canberra home growers can contact Les Bistronomes to arrange a drop-off of their excess produce. The restaurant is open for lunch and dinner, Tuesday to Saturday. It’s located at 18 Blamey Place at Campbell Shops. Follow them on Facebook and Instagram.
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