POSTPONED – Sunday Supper Club: Chef Clément Chauvin

Posted on 9 March, 2020

We regret to inform you that in light of the current COVID-19 situation, April’s Sunday Supper Club has been postponed indefinitely.

Ooh la la! Winning Appliances’ March Sunday Supper Club is taking you on a trip to France, with Chef Clément Chauvin from Les Bistronomes in the kitchen.

Fancy a trip to France but not so keen on that pesky pandemic? Never fear, this month our Winning Appliances’ Sunday Supper Club is taking you on a trip to France without leaving the country. That’s right, we’ll be joined by Chef Clément Chauvin of Les Bistronomes for an evening of French flavour and joie de vivre.

WHAT SUNDAY SUPPER CLUB IS ALL ABOUT

When’s the last time you enjoyed a three-course meal cooked by one of Canberra’s leading chefs for less than $50 per person? That’s the concept of the Sunday Supper Club, presented in collaboration with Winning Appliances.

HERE’S HOW IT WORKS

On the last Sunday of each month, the Winning Appliances’ Kingston showroom is transformed into an intimate dining environment for just 24 guests.

You’ll watch Clément whip up his creations in the Winning Appliances Experience Kitchen and hear the story of his food journey in a conversation hosted by HerCanberra CEO Amanda Whitley.

Your ticket price includes French Champagne on arrival, a three-course meal with matching Australian wines, and live entertainment.

You’ll leave not only with full stomachs but with loads of ideas and inspirations for entertaining at your place.

ABOUT THE CHEF

Born in Paris in 1983, Clément moved to Lyon when he was 13 years old. Just two years later, he decided to start a career as a chef against his family’s will. His love for food was so strong that he travelled to Thonon-Les-Bains—a town overlooking Lake Geneva—where he boarded for three years to undergo his hospitality training.

Less than two weeks after graduating, Clément took on his first job as a Commis Chef at PIC (a 3-star Michelin restaurant) in Valence, France. Unsurprisingly, the standard was high and particularly difficult for an 18-year-old! He decided to return to Lyon where he would become inspired by the Bouchon Lyonnais tradition—a more simple and cultural cuisine.

After gaining confidence in his cooking technique, Clément joined chef, Frédéric Côte (former Executive Chef of Daniel Boulud) at Le Caro de Lyon. His creativity blossomed at this luxurious brasserie before he tackled once again fine dining—this time at Nicolas Lebec, (a 2-star Michelin restaurant). Nicolas was Clément’s most influential chef mentor, who taught him how to use seasonal produce, technique and ingenuity to meet Michelin star standards.

​At 22, Clément wanted to travel, this time to London to improve his English (which was not great). He brought his résumé to the back door of Gordon Ramsay’s Claridge’s (a 1-star Michelin restaurant) and started from the bottom of the kitchen again. Six months later, he was promoted to Chef de Partie. A year later, Clément had worked his way through most sections of the kitchen when he decided to leave to explore Australia!

Clément landed in Sydney where he found Restaurant Balzac, later becoming Head Chef at Neutral Bay’s Bistro Paris. That same year, he scored a whopping 14.5 in the Australia Good Food Guide!

Two years later, Clément moved to Canberra and, after six months at Sage Restaurant, he won Best Chef of the Year by the Australian Hospitality Awards, in addition to Best Restaurant of the Year by the Restaurant and Catering Awards. He remained for two years in Gorman House and then moved to Water’s Edge. It was there he encountered Abel Bariller, (sommelier) with whom he later became business partners in opening Les Bistronomes in 2014.

Fast forward a few years and Clément is now the sole owner and Executive Chef of multi-award-winning restaurant, Les Bistronomes.

HOW TO GET TICKETS

Rather than a ‘first in, best dressed’ system, we’re inviting people to register their interest in attending a Sunday Supper Club event via this Google Form (don’t worry, you don’t need to sign into Google to register).

You have until 5 pm on Sunday 15 March to register for the event on Sunday 29 March.

From there, we will randomly draw names, and contact those people to see if they—and their nominated number of guests—would like to attend. They’ll then be given further instructions on how they can get their hands on tickets.

Register your interest in attending here.