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Bistro with terrace with a contemporary look, displaying slates with traditional dishes of the chef
This contemporary-style bistro is charming from the first glance, especially when you discover its terrace, perfect for sunny days. Inside, the sober, meticulous decor creates a warm atmosphere. The slates in front announce a traditional cuisine, sometimes influenced by Italy and Provence, concocted by talented chef Guillaume Arragon. Trained at Bocuse and Lenôtre, he works with fresh, local produce from the nearby Forville market. The wine list evolves in line with market finds.
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Members' reviews on BISTROT GOURMAND
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Clearly the entrecotes we ordered had been previously frozen. The octopus salad starter had very little seasoning - just a lot of salt.
Great service, atmosphere and wine but unfortunately the food did not meet expectations.
Dommage que votre note ne reflète pas cette bonne appréciation.
Nous espérons vous revoir bientôt pour vous faire découvrir nos nouveaux plats d’automne.
Le Bistrot Gourmand change de chef.
Il nous annonce la continuité.
On va tester bientôt !
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I respect that it may be a good experience for the guest to recieve a plate that is heaping, it still seems a waste to serve this, since many people will discard much more of the meat than I.
If I may recommend: cut away the excess fat, silverskin and cartilage and sort it so that you can use the waste meat for your tar tar, as you can get maybe two portions worth of meat for every five ribeyes, thus saving some money.
Regarding the meat, it was not a sirloin, but an entrecote which is a fatty meat. It is indeed the tradition in France to cook entrecotes without defatting them so that they are more flavourful. In your case, it actually seems that the cook left too much fat. I'm going to report this to our chef so he can pay more attention.
Hoping to see you again soon for a new culinary experience.