La BICHE sans la biche sur la carte! but the food was terrific.
The chef reinterprets the classics-Soupe l'Oignon, Boeuf Bourguignon, Cordon bleu, crème brulée...
The interior echoes some of my favorite New York bistros with its exposed brick walls, bentwood chairs, white tablecloths and starched, thick white napkins.
After a flute of Champagne Duval Leroy M and I decided to avoid duplication and give you as broad a sampling as possible.
M began with an excellent soupe l'Oignon and I opted for one of my favorites, herring and potatoes–so far so good.
Now it was time to dig into the main courses. For M, veal cordon bleu featuring Conté that had been aged for 36 months and for me a robust boeuf bourguignon with melt in your mouth beef–délicieux!
The portions were copious so we skipped the cheese course and dove into dessert.
A complimentary trou normande before dessert (a shot of calvados)
M's classic profiteroles were just that!! But my crème brulée was served in the scooped out shell of an orange that had an ever so subtle hint of citrus.
After an excellent expresso we were ready to say au revoir to Pierre, our host, but that was only temporary, we'll be back. Be sure to mention my name to Pierre when you come.
129 Rue du Faubourg Saint-Honoré