For years – decades, even – there was a wall between the realm of gastronomy, dominated by the preciousness of nouvelle cuisine, and that of the bistro, dominated by the warmth and comfort of simple peasant cooking. It’s amazing, in retrospect, that it took so long for the food world to recognize that that wall was made from papier mache: porous and hollow and quite easy to tear down. Some 10-15 y
ears back, experimental chefs in the world’s great culinary capitals had grown tired of the stuffy ‘fine-dining’ experience. They broke down the wall and created a new genre, one that combined the creativity and finesse of haute cuisine with the ease and honesty of the Bistro experience. That’s the experience we try to recreate with our own Bistronomie. Because however fine the food, a meal without humility, humor and, above all, joy is no meal at all. Also more generous menus dethroned mini-portions that preserved Chefs savoir-faire. A trend both appreciated by families who could eventually afford a dinner with their 3 children and business man avoiding bling-bling, ordered to cut their expenses by the CEO. Another good reason to try BISTRONOMIE, is that bistro is an institution in France. A place well-known for its simplicity where you feel good and free to speak loud if you want to, where you can taste seasonal food and discuss with the Chef whose’s absolutely passionate about his products & wines.
