Brisbane diners know chef Clément Chauvin for the magic he brings to his acclaimed French restaurant Montrachet – that unmistakable blend of French technique, theatrical flair and a deep respect for local produce. Now, the Michelin-trained chef is inviting home cooks into his world with the release of Bistronomie, his debut cookbook and a love letter to the food philosophy that has shaped both Montrachet in Brisbane and his much-loved Canberra restaurant, Les Bistronomes.
Bistronomie gathers more than 100 recipes that span signature dishes, family favourites and modern classics – from beef wellington and duck a l’orange to passionfruit souffle with chilli, the perfect bechamel and chef Clément’s mother’s cherished aioli. It’s designed to demystify French cooking, giving readers the confidence to recreate restaurant-quality flavours at home.
“French food might seem like magic – but once you know the trick, anyone can do it,” says Clément.
The cookbook also shines a light on the Australian producers he champions – from Bungendore truffles to Stockyard beef – bringing a distinctly local soul to French bistro foundations.
To celebrate the release, Clément has generously shared a recipe from the book – é Touté di Asperges – an asparagus soup with lavender foam. Consider it your first taste of the elegance inside Bistronomie. Bon appetite!
ASPARAGUS SOUP WITH LAVENDER FOAM
Serves: 8–10
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients:
VELOUTE
6 bunches asparagus, peel & stalks
Extra virgin olive oil
1-L milk
Handful spinach
1 tbsp soy lecithin
LAVENDER FOAM
500-ml milk
1-tsp lavender buds
Salt
1-tsp soy lecithin
Method:
VELOUTE
In a saucepan, heat a generous splash of olive oil with a good pinch of salt. Add the asparagus peelings and stalks and sweat gently until softened, without colouring. Cover with the milk and bring to the boil. Remove from heat and immediately transfer to a blender.
Add the spinach and soy lecithin and blend until smooth and vibrant green. Pass through a fine chinois and season to taste. The veloute should be bright, silky and full of asparagus flavour. Serve immediately or chill quickly and reheat gently to preserve the colour.
LAVENDER FOAM
Bring the milk to a gentle boil with the lavender buds. Remove from heat and allow to infuse for five minutes. Strain through a fine sieve and season to taste with salt. Add the soy lecithin and use a stick blender to aerate the milk, holding the blade just at the surface to create maximum foam.
TO SERVE
Ladle the hot veloute into warmed bowls. Using a large spoon, gently scoop the top layer of lavender foam and place it on the surface of the soup. Serve immediately with a warm seasonal asparagus tartlet, using asparagus tops on the side.
Bistronomie is now available to purchase via the Montrachet website.
Dining and Cooking