Clement Chauvin received the French Order of Agricultural Merit from Pierre-André Imbert at the Sound of French Summer event. Photo: Michelle Kroll.
Les Bistronomes’ passionate head chef Clement Chauvin is digesting the news of two major accolades over the weekend.
The Canberra-based French chef received the Order of Agricultural Merit from the French Ambassador, while his book, Bistronomie, won global recognition.
Chauvin said the Medal of Agricultural Merit, the equivalent of a knighthood in France, was a “major honour”.
“I was very emotional to receive such recognition from the French Ambassador himself,” he said.
“Pierre-André Imbert has been an amazing support. He was there at the inauguration of my new restaurant in Brisbane, Montrachet, and wrote a foreword for my book Bistronomie. Now he has awarded me one of the highest honours I could receive.”
The French Ambassador presented the award during the Sound of French Summer, an invite-only celebration of French culture.
Among the displays of French antique cars, live music from and food stalls with everything from charcuterie to crepes, Chauvin held cooking demonstrations and signed copies of Bistronomie.
Established in 1883, the Order of Agricultural Merit is a French civil order honouring individuals for exceptional contributions to agriculture or “from grain to fork”.
Chauvin has made multiple such major contributions to the industry through over a decade of running restaurants and now, the publication of his award-winning cookbook.
“I think ultimately this is recognition of the ways I have championed this beautiful thing that is the French culture and cuisine,” he says. “Wherever I go, whatever I do, that’s my mission.”
Chauvin had barely been pinned with the medal when he received the news that Bistronomie had been named Best French Cookbook at the Gourmand World Cookbook Awards 2025 held in Saudi Arabia.
“I’m still a bit in shock, still digesting the information, so to speak,” he laughed.
Bistronomie began as a simple compilation of the chef’s most famous recipes. Over two and a half years, the project morphed into a love letter to his suppliers, staff and the community around his Canberra and Brisbane restaurants.
“It’s more than a collection of recipes,” he said.
“It’s a contribution to Franco-Australian culture, because it’s French food created right here in Australia, using Australian produce and showcasing the farmers, wine makers and suppliers who make it possible.”
“It’s been a crazy year, overwhelming, but the journey isn’t over. Next, I would love to see Bistronomie translated into other languages. It might be the beginning of an expansion of the brand, and who knows where it might take us.”
Bistronomie is available from Les Bistronomes.
