The galette was composed of smoked salmon laid over thin, crisp potato pancakes which were spread with a layer of soft cheese and garnished with red and black caviar. There was nothing particularly adventurous in terms of flavors, but the execution was flawless and the mixture of textures and flavors was seductive. In contrast with the other two starters, the duck prosciutto was boldly modern. A bit of chutney or cornichons would have been much more appropriate. We enjoyed our starters while musing over the incongruity of the establishment's name.
Most bistros are hectic and casual, places to get a quick but good meal.
We had chosen beef Bourgogne, venison with Port wine and Stilton sauce, and chicken breast with fresh tarragon sauce. Of the three the venison was the most striking- the combination of the light tang of the cheese and the port sweetness and body was magical. The lamb had also been offered in a stock sauce with lingonberries, but we were quite happy that we had ordered as we did. The beef Bourgogne was also outstanding, a hearty as this rich stew always is, but with a complexity and fragrance that I have never associated with this dish before. Part of the art of French cooking is lending delicacy and style to recipes that began as country peasant food, and this entree is a textbook example.