Bon appétit

By Ms Di Lefebvre, French Language Teacher

Year 11 French students had the unique opportunity to take part in a traditional French cooking lesson with renowned chef, Christophe Grégoire, the former owner of Le Très Bon in Bungendore. In a lively and educational session, students rolled up their sleeves to prepare a classic French dish: île flottante (floating island dessert). Chef Christophe shared the story behind île flottante, a light dessert made with poached meringue and custard, explaining that it was one of his mother’s favourite recipes - simple, elegant, and full of childhood memories.

The students enjoyed eating an authentic bowl of French onion soup, complete with slow-cooked onions, rich broth and a golden crust of melted cheese on baguette. The experience allowed students not only to improve their French language skills but also to connect with an essential part of French culture.

Adding to the cultural immersion, Chef Christophe’s wife, Joséphine, provided an engaging presentation on the history of French chefs and the evolution of French cuisine. She introduced students to important culinary terms such as la gastronomie - the art and appreciation of good food - and terroir, a concept that highlights how the flavour of food is influenced by the region where it is produced.

French cuisine is world-renowned for its diversity, precision and cultural significance. With a legacy that spans centuries, it was officially recognised by UNESCO in 2010 as an intangible cultural heritage.

This hands-on lesson brought French culinary history to life, making learning both delicious and memorable. Students left inspired and eager to try more French recipes at home.