Chef Frederic Colin celebrates his grandfather’s legacy at Bistrot Gavroche with a measured and modern take on the repertoire of classic dishes that he began learning from his mentor from a young age. The spectacular barn doors – which open to feature a proud tiled rooster prowling the pass – banquettes and other traditional bistro decor, including a lovely period-style bar, set the stage for a quintessential French experience.
Starting with plump Burgundy escargots baked in their shells, generously filled with parsley and garlic butter, is almost compulsory. Delectable veal sweetbreads, sautéed beautifully and served with green peas, onions and bacon, threaten to steal the show, showcasing the joy of offal through an intuitive level of skill and understanding. Similarly, a thick, pan-roasted pork chop, served with sautéed spinach and coated with grain mustard, is moist and seasoned astutely.
PSST! The bar offers an extensive selection of aperitifs, spirits, whiskies, Cognacs and Armagnacs, and is supported by a quality wine list to suit every budget.
Soupe à l’oignon, recette de Grand-Père Henri - Grandpa Henri's traditional onion soup
Pâté en croûte, recette de Grand-Père Henri - Grandpa Henri's baked pork terrine
Entrecôte frites, sauce Béarnaise - grassfed scotch fillet with Bearnaise sauce and French fries
Quenelles de brochet sauce Nantua, recette de Grand-Père Henri - pikefish quenelles with crayfish sauce